Dobos Torte, or Many Layered Cake with Chocolate Cream Filling When I was a child, quite a long time ago, I had an aunt who baked a wonderful and amazing cake for my birthday. The recipe for this cake has been passed down to me, and I am happy to share it.
This is a famous cake created in Hungary early in the 20th century. I won’t go into the details of its history because I do not really know much about it other than it was named after its creator, Mr. Dobos. I’m sure there are many versions of this cake, but this is the one I know. I have not made it often, but when I do, it is a sensational hit. It requires a little patience, but it isn’t hard to make and the results are well worth the trouble. It may be a good idea to bake this cake with help from a trusted assistant, like a willing and interested family member.
The last time I made the cake I had the help of two adult daughters and two teen aged granddaughters. They were interested in learning how to make it. I think that next time I will cut down on the number of assistants.
I believe that traditionally there are special pans for baking this cake, 9 inch round layer cake pans –– Eight of them!! There are folks that only use four pans and cut the layers in half in order to make eight layers, but I do not do that. Or, one can have four pans and bake and repeat the process each time. Whatever works? Some people use the bottom of a spring form pan.
SPONGE CAKE PREPARATION
1.Trace and cut out eight circles of parchment paper to fit in the bottom of each pan or use precut cake pan liners. (Some cook’s supply stores sell 9” round parchment liners)
2. Butter the bottom of each pan and place a liner in each buttered pan. Then butter the parchment for ease of release.
3. Prepare cake as follows:
9 eggs, separated
3/4 cup sugar
Dash of salt
1 cup of flour
1 1/2 teaspoons vanilla extract
Beat the egg whites until stiff. Using the unwashed beater beat the egg yolks, and half of the sugar, salt and vanilla until mixture thickens. Fold this mixture into the egg whites.
Sift the flour with the remaining sugar and gradually fold, a little bit at a time, into the beaten egg white mixture
Spread 1/4 inch of batter into each pan and bake about 10 minutes in a hot oven 400 F.
When cakes are done they should be lightly browned. Turn out and gently remove the paper at once. Set the layers aside on a towel but set one layer on a serving plate because that will be the bottom of the cake.
CHOCOLATE CREAM FILLING
6 ounces semi-sweet chocolate melted
6 eggs
1 Cup sugar
1 cup butter – (set aside 1 tablespoon of this for the glaze)
Beat the eggs and 1 cup of the sugar in the top of a double boiler and cook, stirring constantly, until mixture is thick. Remove from the heat and add the chocolate and butter. Blend in all except for the saved 1 tablespoon of butter. Beat until cool. After the mixture is removed from the stove, I usually place it in a pot of ice to cool it more quickly.
Put 7 of the layers together with a thin layer of this filling, reserving enough to spread the sides of the finished cake.
Leave off the top layer until glazed and place this layer on a sheet of non-stick aluminum foil or parchment paper on top of a cookie sheet.
NOTE: If the layers are spread with too thick a layer of filling there may not be enough filling to spread on sides of the cake. I have had this experience and then had to make more frosting using the recipe below.
GLAZING
Have a large, greased thin knife and a pan of warm water ready for the next procedure.
Melt the 3/4 cup sugar and the 1-tablespoon butter in a small pan. Stir with a wooden spoon until golden, then very quickly pour and spread over the separate single top layer. You need to do this very quickly before it hardens.
CAUTION: This is extremely hot so do not touch. Let it cool for one minute and immediately, while it is still soft, use the knife dipped in warm water to cut it into 16 wedges. It is important to cut it into wedges beforehand because cutting it on the cake would crush the layers. Carefully place the top wedges on the cake. Cover the sides with the reserved cream filling and store in the refrigerator until completely cooled. Be sure to cover it so as not to absorb any refrigerator odors.
NOTE: If this filling does not suit you, you can use an alternate filling as follows:
4 ounces melted bittersweet chocolate
2 cups unsalted butter
1 pinch salt
One or two eggs or 1/4th cup of milk as needed
4 cups confectioners' sugar
1-teaspoon vanilla extracts
1 teaspoon black coffee – optional
Place the butter, salt, and vanilla and coffee in a mixing bowl. Using an electric mixer beat until light. Add powdered sugar a little at a time. Mix well and slowly add the eggs or optionally, milk until it begins to be thick and look like frosting. Do not let it get too thin. Add the melted chocolate and continue beating for a few more minutes until it is well a thick and creamy butter cream filling.
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Contributor's Note
This cake is fun to make with one other person because it has so many steps.
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