Dobos Torte

Make the chocolate French buttercream

25. Melt the chopped chocolate gently over a bain-marie.
26. Cool the melted chocolate to 30–32°C.
27. Place egg yolks and salt in a stand mixer bowl.
28. Whip the yolks on medium speed until light and thick.
29. Combine sugar and water in a small saucepan.
30. Stir to moisten the sugar.
31. Boil the syrup over medium-high heat to 118–121°C.
32. Reduce the mixer speed to low.
33. Pour the hot syrup in a thin stream onto the yolks.
34. Increase mixer speed to high.
35. Whip until the bowl is cool to the touch and the mixture is thick.
36. Add the softened butter a tablespoon at a time with the mixer running.
37. Mix until the buttercream is smooth and emulsified.
38. Pour in the melted chocolate at 30–32°C.
39. Mix until fully combined and silky.
40. Mix in the vanilla.

Make the caramel top

41. Place the reserved sponge disc on a lightly oiled parchment-lined tray.
42. Brush the disc with a thin layer of warm apricot jam (optional).
43. Combine sugar, water, glucose, and lemon juice in a clean saucepan.
44. Stir to dissolve the sugar.
45. Boil without stirring to a deep amber (175–180°C).
46. Remove the pan from the heat.
47. Rest the caramel for 10 seconds to settle bubbles.
48. Grease an offset spatula lightly with neutral oil.
49. Pour the caramel over the sponge disc.
50. Spread the caramel quickly to an even, thin coat.
51. Oil a long sharp knife blade lightly.
52. Score the caramel into 12 even wedges.
53. Cut through to separate the wedges fully before it hardens.
54. Cool the caramel-topped wedges completely.

Assemble and finish

55. Place one sponge disc on a 24 cm cake board.
56. Weigh 150g buttercream.
57. Spread the buttercream evenly over the disc (3–4 mm thick).
58. Set a second disc on top.
59. Press lightly to level the layer.
60. Repeat spreading 150g buttercream and stacking for three more discs.
61. Place the final plain sponge disc on top.
62. Spread a thin buttercream crumb coat over top and sides.
63. Chill the cake for 20 minutes to firm.
64. Spread a smooth final coat of buttercream over the top and sides.
65. Press the ground hazelnuts onto the sides to coat.
66. Pipe 12 small buttercream rosettes around the top edge.
67. Lift each caramel wedge carefully with a knife.
68. Set each wedge onto a rosette to form a fan.
69. Chill the cake for 30 minutes to set.
70. Bring the cake to 18–20°C before slicing.

Notes

• Tradition: Dobos Torte is typically not syrup-soaked; the thin, dry sponge contrasts with the rich buttercream and crisp caramel.
• Buttercream options: Swiss meringue or whole-egg buttercreams are acceptable; French (yolk-based) gives a lush, classic texture.
• Caramel safety: Use a clean, dry pan to avoid crystallization; glucose helps keep the caramel smooth; work swiftly when spreading and cutting.
• Nuts: Finely ground toasted hazelnuts are classic, though toasted almonds are also used.
• Make-ahead: Unfilled sponge discs keep 24 hours wrapped at room temperature; the assembled cake holds 2–3 days refrigerated; serve slightly cool for clean cuts.
• Related: See also Génoise sponge and French buttercream techniques for foundational skills.