Daring Bakers August 2009

Dobos Torta

It felt really good to get back into the groove of the Daring Bakers challenges after I skipped the July challenge. I was a little nervous about making this cake (just like I always am), but it really wasn't bad. The cake portion wasn't overly sweet, and the chocolate buttercream was to-die-for good. It was a little too soft right when I made it, but I stuck it in the fridge for a while, and it was perfect after that. Since we didn't need a whole cake sitting around our house, I decided to make 3 mini cakes (one for each of us, and one for Aubrey's Memaw).
The recipe below is for the big cake. If you want to make mini ones, you can cut the cake layers out with a biscuit cutter.


About the Dobos Torta

The Dobos Torta is a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. You may come across recipes which have anywhere from 6 to 12 layers, too... there are numerous family variations. It was invented in 1885 by Jozsef C. Dobos, a Hungarian baker, and it rapidly became famous throughout Europe for both its extraordinary taste and keeping properties. The recipe was a secret until Dobos retired in 1906 and gave the recipe to the Budapest Confectioners' and Gingerbread Makers' Chamber of Industry, providing that every member of the chamber can use it freely.

Now for the recipe....


Sponge cake layers
6 large eggs, separated, at room temp
1 1/3 cups confectioner's sugar, divided
1 teaspoon vanilla extract
1 cup plus 2 tablespoons sifted cake flour
pinch of salt

Chocolate Buttercream
4 large eggs, at room temp
1 cup sugar
4 ounces bakers chocolate (or your favorite dark chocolate), finely chopped
2 sticks plus 2 Tablespoons unsalted butter, at room temp

Caramel Topping
1/4 cup sugar
3 Tablespoons water
2 teaspoons lemon juice
1 Tablespoon neutral oil (ie. grapeseed, rice bran, sunflower)

Finishing Touches
a 7" cardboard round
12 whole hazelnuts, peeled and toasted
1/2 cup peeled and finely chopped hazelnuts, optional


Directions for the sponge layers:
The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1. Position the racks in the top and center thirds of the oven and heat to 400-degrees F.

2. Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)

3. Beat the egg yolks, 2/3 cup of the confectioner's sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)

4. In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup of confectioner's sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/2 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half of the flour over the eggs, and fold in; repeat with the remaining flour.

5. Line one of the baking sheets with a circle, marked paper. Using a small offset spatula, spread about 3/4 cup of the batter in an even layer, filling in the traced circle on one baking sheet..... (note: I just baked one large pan and cut out circles for the mini cakes... see picture below)

Bake on top rack for 5 minutes, until the cake springs back when pressed gently in the center and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the center rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. A small serrated knife is best for this task.

Directions for the chocolate buttercream:
This can be prepared in advance and kept chilled until required

1. Prepare a double-boiler: quarter-fill a large saucepan with water, and bring it to a boil.

2. Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.

3. Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring for a further 2-3 minutes.

4. Scrape the chocolate mixture into a medium bowl and leave to cool to room temp. It should be quite thick and sticky in consistency.

5. When cool, beat in the soft butter a small piece (2 Tablespoons) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.


Directions for the caramel topping

1. Choose the best looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.


2. Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-colored caramel.

3. The top layer is perhaps the hardest part of the whole cake so make sure you have an oiled hot offset spatula ready. It also helps if the cake layer hasn't just been taken out of the refrigerator. Immediately pour all of the hot caramel over the cake layer. You may have some leftover, but more is better than less. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.


Assembling the Dobos

1. Divide the buttercream into six equal parts.

2. Place a dab of chocolate buttercream on the middle of a 7 1/2" cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.



3. Optional: Press the finely chopped hazelnuts onto the sides of the cake

4. Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the center of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best flavor.
***My note: I only propped one piece of caramel on top of my cake since it was a "mini," but the above directions are for a large cake so each slice will have a piece of caramel.

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffes of Vienna, Budapest, and Prague.