Dobos Torte

Dobos Torte

It took me one year to come up with the formula for the perfect Hungarian Dobos Torte. I started the whole process last year, but I didn't want to be careless and just show you any recipe. I wanted the tested, verified and most successful one. My little Maria is the biggest fan of this Dobos Torte, unexpectedly, even for me, because she's not a big fan of sweets and desserts.

I highly recommend the cake. It's wonderful, with intense chocolate taste, soft pastry and crunchy caramel. It may not be perfect from the first time, but you will definitely repeat it, because the taste is addictive. The final part, with the caramel, is the biggest challenge of the Dobos cake, but you can omit and decorate the cake with fruit or leave it simple, just with chocolate.

Another interesting and faster option, not the classic one, for assembling and decorating the Dobos cake can be found at the end of this recipe. I think I will prepare it only this way from now. If we feel like caramel too, I'll just pour it on a baking sheet and after it hardens, I'll put it on top of the cake.

By the way, although it looks small, I recommend cutting into small portions. It's got a very complete, intense and filling taste. My Maria has no limit but other guests too have asked for double portions, this is how tasty it is.


Whipping Cream(32-35%)
450 ml
11 pieces
9 for the pastry and 2 yolks for the cream
570 g
140 g for the cream, 230 g for the pastry and 200 g for the burnt caramel
2 tbsp
Vanilla Extract
2 tsp
Rum flavour
1 tbsp
Cacao powder
3 tbsp
Dark chocolate
160 g
150 g
soft, at room temperature
White flour
225 g
Lemon juice
1 tsp

Step by step

Step 1

We will start with the Dobos cream, to give it time to cool while we prepare the cake layers.

In a saucepan or a heavy-bottomed pot, pour 250 ml of whipping cream and place over heat.

In another bowl, whisk well together: 200 ml of liquid whipping cream, 2 egg yolks, 140 g of sugar, 2 tablespoons of cornstarch, 1 teaspoon of vanilla essence, 1 tablespoon of rum essence and 3 tablespoons of cocoa.

Dobos Torte - Step 1
Step 2

When the whipping cream in the saucepan comes to the boil, slowly pour in the mixture from the bowl and stir continuously until smooth.

Dobos Torte - Step 2
Step 3

Cook over heat and continue to stir until the cream becomes thick.

Dobos Torte - Step 3
Step 4

Turn off heat, cover the pot with cling or plastic bag, so that it won't form a skin while cooling.

In a different bowl, measure 150 g of butter and let soften at room temperature.

While the cream is cooling, we will prepare the layers for the Dobos cake.

Dobos Torte - Step 4
Step 5

For the Dobos cake layers, separate 9 eggs into two large bowls.

Dobos Torte - Step 5
Step 6

Beat the egg whites well with the mixer until firm peaks.

Then gradually add 115 g of sugar and continue to mix.

Dobos Torte - Step 6
Step 7

In the end, you have to have a firm and fluffy egg white mixture.

Dobos Torte - Step 7
Step 8

Add to the bowl with the yolks: 115 g of sugar, 1 teaspoon of vanilla essence and mix into a whiter foam.

Note that you do not have to wash the mixer beaters, use them right after whisking the egg whites.

Dobos Torte - Step 8
Step 9

Add this mixture to the bowl with beaten egg whites and stir thoroughly with a spatula.

Dobos Torte - Step 9
Step 10

Add 225 g of flour and mix carefully with a spatula or a whisk, until batter is smooth and lump-free.

Dobos Torte - Step 10
Step 11

Distribute this batter into 6 bowls, roughly equal amounts.

Dobos Torte - Step 11
Step 12

Line a 26 cm diameter springform pan with baking paper and grease with a little oil or melted butter (optional).

Dobos Torte - Step 12
Step 13

Pour the batter from one bowl into the pan and spread with a spoon into an even layer.

Dobos Torte - Step 13
Step 14

Bake each cake layer in the preheated oven at 180 degrees C for 10-15 minutes or until slightly brown.

While a cake is in the oven, I use another pan and prepare the next one for baking. I specially took two 26 cm springform pans for the Dobos cake. It's much faster and more convenient.

Dobos Torte - Step 14
Step 15

If you don't have two pans, work only with one. When a cake sheet is done, remove the sides, pull out the parchment, line and grease the pan again and continue.

Bake all the 6 layers this way, let cool on the baking paper. You can pile them, but only with the baking paper between them while still hot.

Dobos Torte - Step 15
Step 16

Now we finish the cream for the Dobos, while the cakes are cooling.

Melt 160 g of dark chocolate over heat or in the microwave. Let cool a bit and pour over the cream in the saucepan. Whisk well.

Dobos Torte - Step 16
Step 17

Beat thoroughly the soft butter in the bowl with the mixer and gradually add in the chocolate cream.

Dobos Torte - Step 17
Step 18

In the end, you'll have a silky and delicious buttercream.

Reserve a few tablespoons in a glass and keep the fridge. We will use it at the end, for the caramel layers.

Dobos Torte - Step 18
Step 19

Spread the rest of the buttercream over 5 (out of 6) cake layers and arrange one on top of each other. Before spreading the buttercream, make sure to sprinkle each cake layer with syrup, made from warm water mixed with a little sugar or honey. Sprinkle or use a brush or a spoon for the syrup. If you don't use syrup, the sponge cake won't keep moist, as the buttercream and chocolate won't make it soft.

By the way, notice that I placed 2-3 sheets of parchment under the cake while I'm spreading it with buttercream, to keep the plate clean.

Dobos Torte - Step 19
Step 20

After you've covered the sides of the cake nicely with a knife, you can then carefully remove the parchment. The plate stays clean.

Dobos Torte - Step 20
Step 21

Cover the cake with plastic wrap and let soften and infuse for 10-12 hours in a cold place.

Dobos Torte - Step 21
Step 22

A few hours before serving the cake, take the remaining 6th sponge cake layer and place on a parchment sheet.

In a small saucepan, combine 200 g of sugar, 70 ml of water and 1 teaspoon of lemon juice. Place over heat and simmer on low until it becomes a nice caramel and slightly darker in color. Be careful not to burn it.

Meanwhile, place 1-2 knives in a large cup of hot water to help you cut the caramel layer more easily.

Dobos Torte - Step 22
Step 23

Pour the hot caramel over the sponge sheet, carefully spread with a spoon. Leave for a few seconds, then, with firm and fast movements, cut 8-12 uniform wedges.

The hot knife won't let the caramel cool too quickly when touched and you will work easier.

Dobos Torte - Step 23
Step 24

Once the caramel slices have hardened, remove the cake and the cup of reserved chocolate cream from the fridge.

Pipe or spoon a rosette of buttercream on the top edge of the cake and arrange a caramel wedge over it.

Dobos Torte - Step 24
Step 25

Continue in the same way until you arrange all the caramel wedges nicely.

Then you can serve the cake anytime and enjoy.

Dobos Torte - Step 25
Step 26

A simpler way of assembling and decorating would be cooking the cake layers in a simple baking sheet, lined with parchment.

Make 2-3 such large cake layers.

Dobos Torte - Step 26
Step 27

Cut them into equal halves.

Dobos Torte - Step 27
Step 28

Drizzle with syrup and spread with buttercream as above.

Dobos Torte - Step 28
Step 29

Here I decorated the cake with berries instead of caramel, it was just as good and maybe even fresher.

So the caramel version is a bit more difficult, but even the amateurs can still do it. We change all the time, we like the cake, not necessarily the caramel glaze.


Dobos Torte - Step 29
Quantity: 2 kg (8-12 servings)
Prep time: 300 min
Difficulty: difficult
Ready in: 180 min
Publish date:
Collections: Cakes, Cakes, Desserts

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