QiMeal
Dobos Torte
Dobos Torte · ready in 1 h 15 min · 8 servings · 601 kcal per serving · medium · 4 ingredients
Dobos Torte is a Hungarian showpiece of thin sponge layers, silky chocolate buttercream, and a glossy caramel crown that cracks with every slice.
- Prep
- 1 h 7 min
- Cook
- 8 min
- Total
- 1 h 15 min
- Serves
- 8
- kcal
- 601
- Difficulty
- medium
Ingredients · 8 servings
- 6Sponge layer, thin
- 520 gChocolate buttercream, softened
- 160 gSugar
- 40 mlWater
Equipment
stovetop, refrigerator, saucepan, offset spatula, cake board, serrated knife, pastry brush, knife, cloth, serving plate
Instructions
- Mise en place
Gather sponge layers, chocolate buttercream, sugar, water, a saucepan, offset spatula, cake board, serrated knife, pastry brush, and oiled knife. · 10 min
What to look for: All components and tools are ready before the caramel is cooked.
- Build layers
Set 1 sponge layer on the cake board, spread about 85 g chocolate buttercream evenly, and repeat with 4 more layers. · 15 min
What to look for: The stacked layers look level with thin, even bands of buttercream.
- Coat torte
Spread remaining chocolate buttercream around the side and over the top edge, keeping the final sponge layer separate. · 8 min
What to look for: The sides are smooth and the reserved top layer remains clean.
- Cook caramel
Heat sugar and water in a saucepan without stirring until deep amber bubbles cover the surface and the syrup smells toasted. · 8 min
What to look for: The syrup is deep amber, glossy, and bubbling evenly.
- Glaze top
Pour hot caramel over the reserved sponge layer and spread quickly with an oiled knife before it hardens. · 4 min
What to look for: The caramel forms a thin shiny sheet over the sponge.
- Score wedges
Press the oiled knife through the caramel into 8 wedges while still warm, wiping the blade between cuts. · 5 min
What to look for: The caramel is divided cleanly before it becomes brittle.
- Set top
Place caramel glazed wedges over the buttercream coated torte, aligning them into a neat circle, then chill briefly to set. · 20 min
What to look for: The caramel wedges sit evenly and the buttercream feels firm.
- Serve slices
Serve 1 caramel wedge per portion with a sharp warm knife so the crisp top cuts cleanly. · 5 min
What to look for: Each slice shows stacked sponge, chocolate buttercream, and a glossy caramel cap.
Nutrition (per serving)
| kcal | 601 |
|---|---|
| Protein | 6 g |
| Carbohydrates | 85 g |
| of which sugars | 68 g |
| Fat | 28 g |
| of which saturated | 17 g |
| Fibre | 1 g |
| Sodium | 142 mg |
Nutri-ScoreE
Allergens
Contains: gluten, milk, eggs
May contain: soybeans
Storage and reheating
- Fridge: up to 4 days
- Freezer: yes, up to 1 months
- Serve chilled or at room temperature; do not reheat because the caramel top can melt.
Ingredient substitutions
Sponge layer
- Plain sponge layer: Use only thin soft layers for a classic Dobos structure.
