This is the original “Dobos Torta” recipe that was created by Dobos C Jozsef in Hungary in 1884. This cake has also been tasted by Queen Elizabeth of England and Franz Joseph of Austria.

This recipe is for a 22cm diameter round cake.

Ingredients:

For 6 sponge layers:

6 Eggs (separated)

100g Icing Sugar (or fine castor sugar)

100g White Plain Flour

35g Butter (melted)

Beat the egg yolks with 3/4 of the sugar.

Beat the egg whites with the rest of the sugar (keep the egg white light not too stiff)

Add the beaten yolks to the beaten whites and fold to combine.

Gently add the flour and the melted butter and fold in to the mix.

Cut 6 pieces of non stick baking paper, draw a 22 diameter circle on each paper (use a 22cm cake tin base.)

Spread equal amount of sponge mix on each paper to the edge of the drawing.

Make sure the side of the paper you drawn the circle in facing down so graphite does not get into the cake.

Bake them in a pre-heated 200c oven for 10minutes.

When you take them out, turn the sponge upside down on the paper and let it cool.

The Cream:

4 Eggs

200g Sugar

200g Butter

Vanilla Essence

200g Dark Chocolate (55% cocoa min)

35g Cocoa Butter

35g Cocoa Mass

Melt the chocolate over boiling water with the cocoa butter and the cocoa mass. Be sure its no too hot.

Mix the butter with the vanilla sugar.

Crack the whole eggs into a stainless bowl, add the sugar. Mix over boiling water (double boiler). When nice and creamy, add the chocolate and the butter.

Let it cool completly.

Now start spreading equal amount of cream onto each sponge circle. Leave one empty, that will be the Dobos top.

After laying each sponge on the top of each other with the cream in between, cover the cake’s side with the chocolate cream and some course grind roasted almonds.

Melt 80g of white sugar till caramelized to the desired color, and pour over the last empty cake layer.

Spread it evenly, then use the blunt side of the knife, spread a thin layer of butter on it, and press it down on the toffee to divide the top into cut sizes. (you should have about 7 pieces). Cut these pre-marked cuts with the sharp end of the knife. Place them on the top of the cake.

You should keep the cake in a dry cool area for 24hours.

Unfortunately the toffee will soften in the fridge after 24hours.

Enjoy, this is one of my favorite cake. Unfortunately these days a lot of places don’t take the time to make it as it should be, or cutting out and using budget ingredients. Its nothing like this original!