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Classic Hungarian Dobos Torte with Chocolate Buttercream and Hard Caramel Top
Budapest's historic culinary monument from 1885: six delicate sponge cake layers layered with decadent dark chocolate buttercream, crowned by gleaming triangles of crisp hard caramel.
Prep
45 min
Cook
30 min
Total
75 min
Oven
190Ā°C (170Ā°C vent.)
Ingredients
servings
10
- Fresh eggs, separated6 pc
- All-purpose flour, sifted120 g
- Granulated sugar for sponge and caramel250 g
- Unsalted high-fat butter, softened200 g
- Dark chocolate, melted and cooled150 g
Preparation Steps
1
Whip egg whites with 100g sugar, fold in yolks and flour. Bake 6 thin 22-cm sponge circles on parchment at 190Ā°C (375Ā°F) for 8-10 minutes each.
30 min timer
2
Beat softened butter with melted dark chocolate and powdered sugar. Layer 5 sponge rounds with buttercream and mask the sides.
10 min timer
3
Melt remaining 100g sugar until amber caramel. Pour over 6th sponge layer and immediately slice into 10 triangles using a buttered knife before it hardens. Perch caramel triangles angled atop the torte.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
430
Protein
6.5g
Carbohydrates
55g
Fat
21g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: European Traditional Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & European Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
