Traditional Dobos Torta
Традиционно ястие · Hungarian
A classic Hungarian sponge cake layered with rich chocolate buttercream and topped with a distinctive caramel glaze.
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Съставки
- all-purpose flour150g
- granulated sugar150g
- eggs6
- butter250g
- dark chocolate200g
- vanilla extract1 tsp
- granulated sugar for caramel200g
- water2 tbsp
Стъпки
- 1
Preheat oven to 180°C (350°F). Grease and flour 6-8 thin cake pans or baking sheets.
- 2
Whip egg whites with a pinch of salt until stiff peaks form.
- 3
Gradually add 150g sugar to egg whites, continuing to whip until glossy.
- 4
In a separate bowl, whisk egg yolks with vanilla extract.
- 5
Gently fold the egg yolk mixture into the egg white mixture.
- 6
Sift flour over the batter and gently fold until just combined.
- 7
Divide batter evenly among prepared pans. Bake for 8-10 minutes per layer, until golden brown and cooked through. Let cool completely.
- 8
For the buttercream: Melt 200g dark chocolate. Cream 250g softened butter until fluffy.
- 9
Gradually beat the melted chocolate into the butter. Add vanilla extract.
- 10
Assemble the cake: Spread a thin layer of chocolate buttercream between each cake layer.
- 11
For the caramel glaze: Heat 200g sugar with 2 tbsp water in a saucepan until it turns a deep amber color. Be careful not to burn.
- 12
Pour the hot caramel evenly over the top cake layer. Let it set completely.
- 13
Once the caramel is set, carefully cut the cake into wedges using a hot knife.
