Recipe by Kevin Ryan
"The word 'dobos' means 'like a drum' in Hungarian. However, this cake is named after its creator, Hungarian pastry chef Josef Dobos."
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1 1/2 teaspoons
1 1/2 cups
sifted all-purpose flour
1 recipe Chocolate Buttercream
This worked out really, really well and was great! Being half Hungarian, I decided that I needed to master the Dobos Torte. This is the most comprehensive and well-written recipe I've been able to find (i.e. not assuming that you grew up making it and just needed a refresher). I have a few suggestions to make this easier for folks trying it - 1.) Be prepared the batter is THICK! I just used the bottom of the springform pan and spread the batter onto it - it was a lot easier and no burns taking the thing apart to quickly get the layer onto the cooling rack. The sides are not needed to keep the batter in and just got in the way. 2.) this made a tad too much caramel and people were peeling it off and setting it aside because it was too much to crunch through - it ended up being the thickness of brittle. I'll reduce by half next time so that it's more of a glaze.
Thanks, Kevin! I owe you one!
this recipe was good, but as a hungarian myself, I must say the frosting was not what I have grown up with.
That was really good, but I am not certain that it tasted how I remembered it tasting back home.
(1) Instead of measuring batter layers as 1 1/3 cups each, separate the batter into 7 equal amounts to avoid problems with varying batter volume.
I had trouble getting 7 layers out of the batter - only got 4 and a bit, 1 1/3 cup each as per the recipe. I used organic free-range eggs (denser, so less volume), which may have been the problem.
(2) Make sure you pour the melted sugar over a *perfectly level* layer, or else it will just run down from it.
This was a fairly annoying way for me to discover that the countertop is not quite level :-D
This torte is absolutely delicious. However, the recipe calls for icing sugar in the buttercream. The original recipe uses a cooked sugar syrup and egg yolks. I would give this one 5 stars had it not been named "Dobos".
I made this recipe as a weekend project, and I am very glad I allotted so much time for it! However, I knew something this fancy would take a long time, and it was definitely worth it! Rich, creamy buttercream, and light, eggy cake! Don't even get me started on the caramel...
I finally had the chance to make this for my mum's birthday with great success. My family loved the "waffer-like" layers of cake. The chocolate buttercream frosting might seem too rich but trust me, it goes really well with the mild flavor of the cake. I'd recomend chilling the whole thing before serving and storing in the refrigerator (the frosting held up and tasted better cool/cold). I'd also recommened working on making the frosting and caramel toping while you bake the cake layers because this recipe takes quite a bit of time. Can't wait for an excuse to make this again ;)
A bit time consuming to make and unhealthy as they come, but the result is stunning! Took it to a gathering and everyone loved it and brought home seconds.
I cut the sugar in the buttercream to 3 cups, but it's still a little too sweet for me. Next time I will try 2 or 2 1/2 cups.
Amazing. Time consuming but amazing. The caramel on top was a little thick, and I used around 3/4 of a cup of sugar. but it was still really really good.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 34
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