Name: Dobos Torte recipe by Mayuri Nikam at BetterButter
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 8
Ingredients: For sponge; Egg 6; Sugar 120 grams; Flour 120 grams; Salt 1/2 teaspoon; Melted butter 50 ml; For buttercream; Egg yolk 3nos.; Icing sugar 50 grams; Melted chocolate 200 grams; Unsalted butter 200 grams; Vanilla essence 2 teaspoon; For caramel; Sugar 100 grams; Water as required

ABOUT Dobos Torte RECIPE

The word "Dobos Torte" or "Dobosh" means "like a drum" in Hungarian. It is a Hungarian sponge cake layered with chocolate buttercream and caramel.

Ingredients Serving: 8

For sponge
Egg 6
Sugar 120 grams
Flour 120 grams
Salt 1/2 teaspoon
Melted butter 50 ml
For buttercream
Egg yolk 3nos.
Icing sugar 50 grams
Melted chocolate 200 grams
Unsalted butter 200 grams
Vanilla essence 2 teaspoon
For caramel
Sugar 100 grams
Water as required

Instructions

Preheat oven at 180°C.
In a clean dry bowl whish eggs and sugar until doubled in size. The color will also become pale and the texture would be foamy.
Once you get the desired texture and the sugar is all dissolved. Add the flour to it.
Fold the flour in a cut and fold method.
Add the vanilla essence to the batter.
Add the melted butter to the batter and fild in gently and thoroughly without disturbing the consistency of the batter.
Pour the batter in a 7 inch lined cake tin and bake for 25 mins.
For buttercream
Melt the chocolate and keep aside for cooling.
Beat egg yolk and sugar over a double boiler until the sugar is dissolved and is creamy and pale in color.
Cream the butter until fluffy.
Add the yolk mixture and the melted chocolate gradually to the butter.
Cut 7 layers of the cake evenly.
Now frost the 6 layers and cover the cake with buttercream.
Chill for 30 mins.
Prepare caramel and pour over the 7th layer of the sponge and cut in triangles
Decorate the cake with swirls of buttercream and caramel as shown in the picture.

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