How To make Dobosh Torte
cake:
6 Eggs; separated
3/4 c Cake flour; sifted twice
1 1/2 c Confectioners' sugar; sifted
1 ts Baking powder
-----chocolate butte -rcream----- 1 c Sugar
1/3 c Water
1/4 ts Cream of tartar
4 Egg yolks
1 1/2 c Sweet butter; softened
6 oz Semi-sweet chocolate morsels
4 tb Strong coffee
1/2 ts Vanilla extract
CAKE: Beat the yolks at medium speed until they are lemon in color, and thick. Add the sugar and continue to beat until well blended. Sift the baking powder into the four. Then fold into the egg yolk mixture.Beat the whites until stiff, then fold them into the mix gently. Grease the pans ~ two round if making four layers, or two loaf if making seven. Line the bottoms with wax paper, that has been greased. Pour in the batter and bake in preheated oven at 350~F for 15-20 minutes or until tester comes out clean.
Turn out immediately and remove the wax paper. Cool on racks top side up. Make thin slices when cool and start to frost with a cut side up and then keep layering. Cover the entire torte with the buttercream and then melt down semi sweet chocolate to melting point stirring well. Chill the cake and when firm pour over the dark chocolate making sure that the sides are covered.Chill to harden. Remove to new plate so drips are not seen. FROSTING: Mix sugar, water and cream of tartar in a saucepan and bring to a boil. Boil over med heat for to 234 degree on candy thermometer. In a large bowl with a mixer beat the eggs until thick. Add the butter in small pieces and beat well. Combine chocolate and the coffee in a saucepan and heat gently until chocolate is melted and mixed. Add this and the vanilla to the bowl and beat well. If buttercream starts to not hold up refrigerate for a few mins and then beat again. -----
How To make Dobosh Torte's Videos
Hungarian Dobos Torte
Dudu Outmezgine: Hungarian Dobos Torte Recipe
Sponge Cake:
550 grams of eggs
200 grams of sugar
140 grams of flour
Chocolate filling:
500 grams of sweet cream
250 grams of dark chocolate
Caramel coating:
250 grams of sugar
Enjoy!
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How to make Dobos Torte Recipe Hungarian Sponge Cake
Learn how to make delicious Dobos Torte or Dobosh Torte Hungarian Sponge Cake at home. I am sure you will like this recipe.
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Dobos Torte
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Dobos Torte - is amazing, delicious, soft cake made up of eight thin sponge cake layers covered with chocolate buttercream and decorated with caramel wedges. It is the perfect showstopper dessert! ????????
Ingredients:
Sponge Cake Layers:
7 eggs, separated
1/2 cup + 1 tbsp (110 g) sugar
1 cup - 1 tbsp (110 g) all-purpose flour
Chocolate Buttercream:
8 eggs
1 1/4 cup (250 g) sugar
4 tsp (15 g) vanilla sugar
7 oz (200 g) dark chocolate, 65% cocoa
9 oz (250 g) unsalted butter, room temperature
Caramel:
1 cup (200 g) sugar
Preheat oven to 350 F (180 C) (fan).
Mark 8 circles (8-inch/20 cm) on 8 sheets of parchment paper.
Beat the egg whites.
Gradually add sugar.
Add egg yolks, one at a time.
With the mixer running on the lowest speed, gradually add flour.
Flip the parchment paper over so the drawn circles are on the side that is facing down. Spread the batter evenly between the circles.
Bake the sponge cake layers on the back of a baking pan, in preheated oven for about 5 minutes or until the edges are golden brown.
Remove the parchment paper and let cool completely.
Beat the eggs until they are light and fluffy.
Add sugar and vanilla sugar. Mix well to combine.
Cook the mixture over double boiler at low heat, stirring frequently, for about 20 minutes.
Add dark chocolate and stir until chocolate melts. Let it cool.
Beat the butter until it is smooth and creamy.
Add in cooled chocolate mixture. Mix well to combine.
Keep some of the buttercream for covering the side of the cake and for decorating.
Place first cake layer on plate and spread chocolate buttercream evenly on top. Repeat with remaining layers (all layers except one that we will cover with caramel).
Use the remaining buttercream to cover sides of the cake and to decorate.
Butter the back of a sturdy and sharp knife which you will use to cut the caramel wedges.
To make the caramel, melt the sugar in a heavy bottom pan over low heat until it reaches caramel color.
Quickly pour the caramel over the cake layer and spread it evenly with an offset spatula. The caramel hardens quickly, so you have to be very quick.
Immediately start cutting the caramel cake layer into 12 slices. First mark the wedges with buttered back of the knife then cut slices with the sharp side of the knife. Grease the knife frequently. Cool completely.
Arrange the caramel wedges at an angle on top of the piped buttercream decorations.
Refrigerate overnight.
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Hungarian Dobos Torte - Chocolate Cake || No Egg ||VegFoodista
The word 'dobos' means 'like a drum' in Hungarian. However, this cake is named after its creator, Hungarian pastry chef Josef Dobos.
It has six layers of thin cake filled with rich chocolate ganache, topped with chocolate mirror glaze. It's an elegant cake fit for a special occasion.
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Hungarian Dobos Torte | Pakashala