Dobos Torte

Dobos Torte, Step by Step

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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.

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

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3. Spread into five 22 cm rounds on lined trays and bake at 190°C / 375°F for 7 minutes each, until golden at the edges.

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4. Cool the layers flat.

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

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

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

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

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

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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.

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Tips for Making Dobos Torte

• 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.

Serving Suggestions

• Black coffee
• A Budapest café
• Whipped cream

Keeping and Reheating

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

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.