Here is the original Hungarian Dobos Torte recipe, not just cake layers sandwiched together with regular buttercream as many recipes take a shortcut with. The chocolate cream filling and topping is a delicate authentic tasting mixture of heated whipped egg and sugar flavoured with vanilla and then blended with real butter and real dark bitter chocolate. The chocolate is grated finely so you can see little tiny dark flecks of it through the creamy filling. I love the fact that the cream can be made with regular granulated sugar – it’s cheaper than icing / powdered sugar and doesn’t make as big a mess in the kitchen.
A deliciously authentic Hungarian cake made with 6 layers of thin sponge.
Remove the sponge layers from the baking parchment before they are completely cold, and stack back together between the sheets of paper.
You must be really careful when you’re whisking up the eggs and sugar over the double saucepan that you heat the eggs through well without coagulating them. Keep whisking all the time, and when you remove the mixture from the heat, transfer out of the metal bowl or saucepan so that the egg doesn’t cook out in lumps on the base.
Don’t rush this – you’re going to have to let your chocolate filling cream settle for an hour, and then Dobos Torte is best left for a further 6 hours, or overnight, to taste its very best. It’s worth it though, when you finally bite into the layers of cake and the subtle not too sweet chocolate filling, you’ll be glad you gave it time to mellow and mature.
Note: Always be careful with lightly cooked eggs – official advice says not to give them to the elderly or pregnant women, and do make sure you use quality eggs from healthy flocks.
The burnt syrup can be a bit tricky to give a neat finish to the icing – alternatively you could sprinkle the original filling topping with finely grated chocolate or just spread top layer with a chocolate hazelnut spread such as Nutella.