Dobos Torte

Method

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1. Whisk the 6 egg yolks with half the caster sugar until pale, then whisk the whites with the rest to firm peaks.

   Mark done

2. Fold the whites into the yolks, then sift the flour and salt over and fold in with the vanilla.

   Mark done

3. Spread into five 22 cm rounds on lined trays and bake at 190C for 7 minutes each, until golden at the edges.

   Mark done Start 7 min timer

4. Cool the layers flat.

   Mark done

5. Melt the chocolate and cool it to just warm.

   Mark done

6. Beat the 4 egg yolks with the milk over simmering water for 6 minutes, until thick, then cool.

   Mark done Start 6 min timer

7. Beat the butter with the icing sugar until very pale, then beat in the cooled yolk mixture and the melted chocolate.

   Mark done

8. Choose the flattest layer for the top and set it aside. Stack the other four with buttercream between, and coat the sides.

   Mark done

9. Boil the caramel sugar and water to a deep amber, about 7 minutes, and pour it over the reserved layer.

   Mark done Start 7 min timer

10. Wait 40 seconds, then cut it into 12 wedges with an oiled knife, sit the wedges on the cake at an angle and press the hazelnuts round the sides.

    Mark done

Chef’s Tips

• Score the caramel at forty seconds. Oil the knife.
• Keep the flattest sponge for the top.
• Cool the melted chocolate before it meets the butter.

Pairing Suggestions

• Black coffee
• A Budapest café
• Whipped cream

Storage & Reheating

Keeps 3 days at cool room temperature. Refrigeration makes the caramel weep.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.