For my Hungarian grandmother’s birthday, I made Dobos Torte which is a delicious chocolate layered yellow cake. It is time-consuming but it is fun to make something so different.
Begin by making the yellow sponge cake:
10 large separated eggs
1 cup powered sugar
1 cup sifted all-purpose flour
Preheat the oven to 375.
Beat the egg yolks with sugar for 15 minutes. Gradually add the flour. Beat the egg whites until stiff but not dry. Gently fold the egg whites into the egg yolk mixture.
I used a large rectangular baking pan (16″x12″). Line the pan with parchment paper. Spread batter evenly, only 1/4″ deep and bake about 8 minutes. The cake should spring back when gently pressed. Place a parchment lined cutting board over the pan and carefully invert it. Peel off the parchment paper. Run cold water over the pan and repeat the process until all the batter is used up.
Cut all the cakes in half two times so the final measurement is 6″x8″. Place all the cakes in the freezer while the filling is being made.
Then the Chocolate Filling:
1/2 lb. Baker Sweet German Chocolate
4 lightly beaten eggs
1/2 cup sugar
1 teaspoon vanilla extract
1/2 lb. unsalted softened butter
5 teaspoons powdered sugar
In double boiler, melt chocolate with a little water. Add sugar, vanilla and eggs. Stir constantly until it thickens. Remove from the heat, let cool. Mix butter with powdered sugar. Add to cooled chocolate, mix. Remove cake from freezer and save the best 4 pieces for the top. You will be making four separate cakes. Place a layer of cake, spread the filling, add another layer of cake, with more filling. Repeat up to seven layers or all of the pieces of cake are used up for each of the four cakes. Do not put the filling on the top yet. Place in the freezer till the caramel is done.
Add the Caramel Topping:
1/2 cup sugar
Put sugar in saucepan on medium high heat. Melt until lightly brown only. Remove from the heat and pour onto a foil lined cookie sheet. Let cool. Break or cut the caramel into pieces.
Finally Putting it together:
Fresh mint leaves
Take the cake out of the freezer and cut on the diagonal like the diagram below.
Place the cake on the diagonal side. Top with the remaining chocolate and decorate with caramel pieces, raspberries, and mint leaves. Enjoy!