Hungarian

Dobostorta

A small Hungarian Dobostorta with thin sponge layers, cooked chocolate buttercream, and a crisp amber caramel crown. The cake is best served cool but not cold, so the buttercream softens against the delicate layers.

Ingredients

• Large eggs2, separated
• Powdered sugar35g
• Plain flour35g, sifted
• Unsalted butter12g, melted and cooled
• Fine salt1 pinch
• Large egg1
• Caster sugar50g
• Dark chocolate, 70%55g, chopped
• Dutch cocoa powder1 tsp
• Unsalted butter, softened85g
• Vanilla extract1/4 tsp
• Caster sugar, for caramel45g
• Lemon juice1/2 tsp
• Butter or neutral oil1/2 tsp, for the knife

Method

1. Heat the oven to 220°C and draw six 12 cm circles on baking parchment, then place the parchment drawn-side down on baking trays.
2. Whisk the 2 egg yolks with half the powdered sugar until pale and thick.
3. Whisk the 2 egg whites with the salt to soft peaks, add the remaining powdered sugar, and whisk to firm glossy peaks.
4. Fold the meringue and sifted flour alternately into the yolks, then gently fold in the melted butter without deflating the batter.
5. Spread a very thin, even layer of batter inside each marked circle and bake the sponge sheets for 5 to 6 minutes until lightly golden at the edges.
6. Loosen the sheets while still warm, trim them neatly to the same size, and let them cool completely.
7. For the buttercream, whisk the whole egg and 50g caster sugar in a heatproof bowl over barely simmering water until thick, pale, and about 70°C.
8. Remove the bowl from the heat, stir in the chopped chocolate, cocoa powder, and vanilla until smooth, then cool to room temperature.
9. Beat the softened butter until pale, then add the chocolate custard a spoonful at a time to make a smooth cooked chocolate buttercream.
10. Set aside the neatest sponge sheet for the caramel top, then stack the remaining five sheets with thin, even layers of buttercream between them.
11. Spread a very thin coat of buttercream over the sides and top of the stacked cake, reserving a little cream to hold the caramel pieces.
12. Melt the 45g caster sugar with the lemon juice in a small pan over medium heat until it becomes a clear amber caramel.
13. Pour the caramel immediately over the reserved sponge sheet, spread it thinly, and score it into wedges with a buttered or oiled knife before it hardens.
14. Place the caramel wedges on top of the cake, slightly angled or flat, using small dots of buttercream to secure them.
15. Chill the Dobostorta for at least 1 hour, then let it stand at cool room temperature for 15 minutes before serving.

Common questions