Disclaimer: Apparently if you make this style torta and you do not make the caramelized topping it is called a Stefania Torta. However, I will still refer to this as a dobos torta even though it just doesn’t have the top part. Our Hungarian Club in Ohio always referred to it as a dobos torta.
This is not a traditional dobos torta for several reasons:
- I do not like that crunchy caramel topping, so I don’t use it.
- I am partial to the rectangular shaped dobos torta because that was the shape the Hungarian Club of Youngstown OH used to make their stellar and amazing dobos torta.
- I like the flavor of a melted chocolate frosting as opposed to a cocoa frosting. Pictured here is the cocoa frosting but the recipe listed is the frosting with melted chocolate.
- I am not patient enough to go through the fancy decorating process – I am thankful to be able to say I have made it, we liked it, and I will definitely make it again.
- 9 eggs separated
- 9 TB granulated sugar (I used vanilla sugar)
- ½ tsp salt
- 1 tsp baking powder
- 9 TB flour
- 3 sticks softened butter
- 2 cup powdered sugar
- 1 ½ teaspoon vanilla
- 1/2 – 3/4 cup strong coffee, cold
- 2 ounces (8 little squares) of unsweetened Bakers chocolate, melted
Preheat oven to 350 degrees
- In one bowl beat 9 egg whites until stiff.
- In a separate bowl, beat egg yolks for 1 minute and slowly add sugar as you continue to beat for 4 more minutes.
- In yet another separate bowl stir or sift together flour, salt, baking powder.
- Add flour mixture to egg yolks/sugar and stir until smooth then gently fold in the egg whites.
- Bake for 10 minutes then check with a knife to make sure it comes out clean.
I used parchment paper (not wax paper) on the back of two jelly roll pans and divided the batter in half and spread it as evenly as possible on the parchment paper. I thought the batter might spread out so I was too conservative. Next time I will spread it closer to the edge except for about ½ an inch because it didn’t seem to spread.
I carefully turned these onto a wire cookie sheet and covered them with a pastry cloth so they wouldn’t dry out while I made the frosting. Once cool, carefully cut each cake into 3 even pieces so you have a total of 6. This first time I cut the layers on the short side. Next time I will cut them on the long side. Also, I will cover a piece of cardboard that will be an inch larger all the way around with aluminum foil and use that as the base for the dessert. Once I assemble it I will freeze it uncovered for about an hour, take it out and wrap with saran wrap sprayed with non stick coating. I plan to wrap all around the cardboard. Then I will wrap it the entire package with aluminum foil and put it back into the freezer until I am ready to thaw it and serve.
- Cream butter and powdered sugar with mixer
- Add vanilla and melted chocolate
- Slowly add strong coffee until you find the consistency you want.
Figure out where you want your cake to be and place the first piece of cake there, frost, and continue to alternate until you end with frosting. Then use the remaining frosting for the sides of the cake. You may end up with some excess frosting.
Slice and serve. This dessert is very rich so slice at about 1/2 inch and consider slicing that piece in half as well. Savor and serve with a nice cup of coffee or tea. Cover leftovers and refrigerate.
Here is a WONDERFUL video on the process of making a dobos torta. This video is entirely in Hungarian but you will be able to pick up some very important tips as you watch it even if you don’t speak Hungarian. Naturally, I noticed it after I had made mine but it is worth watching. There is great tip in there about how to make the round layers without using a round cake pan and that is exactly what I am going to do the next time I make a dobos torta. Believe it or not, when my oldest daughter heard I had made one she asked me to make one for her wedding so I will have to practice a few times between now and August so I am not so nervous!
Update: For the wedding I made both this recipe and a recipe substituting almond flour for our gluten-free guests. They were both delicious and loved by everyone!
Disclaimer: Apparently if you make this style torta and you do not make the carmelized topping it is called a Stefania Torta. However, I will still refer to this as a dobos torta because it just doesn’t have the top part.