🍰 Dobos Torte

Name: Dobos Torte
Total time: 150 min
Yield: 12
Cuisine: Hungary · Budapest
Ingredients: 6 eggs, separated; 150 g sugar (plus 150 g for caramel); 120 g wheat flour; 250 g butter, softened; 150 g dark chocolate, melted; 100 g powdered sugar; 1 tsp lemon juice

Origin: Hungary · Budapest

363kcal

per serving · 110 g

330kcal

per 100 g

6 gProtein5 g / 100 g

20 gFat18 g / 100 g

42 gCarbs38 g / 100 g

Dobos torte is a Hungarian layer cake made of thin sponge sheets stacked with rich chocolate buttercream. Its crown is a layer of hard, glossy caramel cut into wedges, which adds a crackly contrast to the soft cake and silky cream. It is served in slim slices with coffee and is a classic of Budapest's cafés and pastry shops.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: sponge cake, chocolate buttercream

Contains glutenbecause of: sponge cake

Contains dairybecause of: chocolate buttercream

Not keto38 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

sponge cakechocolate buttercreamcaramel topping

Recipe

12 servings150 min

Ingredients

6 eggs, separated
150 g sugar (plus 150 g for caramel)
120 g wheat flour
250 g butter, softened
150 g dark chocolate, melted
100 g powdered sugar
1 tsp lemon juice

Method

Whisk the yolks with half the sugar, beat the whites with the rest to stiff peaks, and fold both together with the flour.
Spread the batter into 6 thin rounds on baking paper and bake each at 200 °C for 6–8 minutes.
Beat the butter with the powdered sugar, then mix in the cooled melted chocolate.
Stack five layers with buttercream; cover the top and sides.
Cook 150 g sugar with the lemon juice to amber caramel, pour over the sixth layer, cut into wedges at once and set them on top.

How to make it lighter

Cut thin slices: this is a rich cake and a slim wedge of about 80 g satisfies.
Spread the buttercream thinly between layers if making it at home.
Plan it as the treat of the day and pair it with black coffee or tea rather than a sweet drink.

History

The cake is credited to the Hungarian confectioner József C. Dobos, who presented it in the late 19th century; the caramel top was meant to help it keep longer. It remains one of Hungary's best-known cakes.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →