Dobos Torte (Hungary)
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Serves: about 12 people. Portion size: about 95g per person. A Hungarian coffee-house classic of thin sponge layers, chocolate buttercream, and a crisp caramel crown. Nutrition is estimated per 100g of finished dessert.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 428 kcal
- Protein
- 6.5 g
- Carbohydrate
- 38.6 g
- of which sugars
- 27 g
- Fat
- 28.4 g
- of which saturates
- 16.3 g
- Fibre
- 1.8 g
- Salt
- 0.18 g
Ingredients
- For the sponge:
- 6 large eggs
- 120g caster sugar
- 120g plain flour
- 30g melted butter
- For the chocolate cream:
- 200g dark chocolate
- 250g butter, softened
- 120g icing sugar
- 1 tsp vanilla extract
- For the caramel top:
- 120g caster sugar
- 1 tbsp lemon juice
- 30g toasted hazelnuts, finely chopped
Method
Heat the oven to 200C and line several baking sheets with circles of baking paper.
Whisk the eggs and sugar until very thick and pale.
Fold in the flour, then the melted butter.
Spread thin circles of batter on the paper and bake each for 6-8 minutes until golden.
Melt the chocolate and cool slightly, then beat with butter, icing sugar, and vanilla to make a smooth cream.
Layer the sponge rounds with chocolate cream, keeping the neatest sponge for the top.
Melt the caramel sugar with lemon juice until amber, spread over the reserved sponge, and cut into wedges before it sets.
Top the cake with the caramel wedges and press chopped hazelnuts around the side.