This was my husband's birthday cake a couple of weeks ago. After we got married, he mentioned this torte that he loved for his birthday. He was talking about buying it... I said, let me find out how to make it... So, I did.

It's not as beautiful as a professionally made one, but I'm sure it tastes better and is definitely a lot cheaper.

This is my entry for this week's @foodfightfriday challenge (in case it ever returns...)

Dobos Torte

First step is to line and grease a pair of baking trays. It's really important in this recipe!

Separate:

6 eggs (put the whites in a mixing bowl)

To the eggs add:

2/3 cup powdered sugar (confectioner's sugar/icing sugar)

Beat well.

Beat the egg whites to foamy.
Beat in:

2/3 cup powdered sugar
1 teaspoon vanilla

Finish beating the egg whites to soft peaks, like this.

Add about a quarter of the beaten egg whites to the yolk mixture, but gently fold in the whites to avoid losing all that air we just beat into it.

Fold in remaining whites.

Sprinkle over the batter:

1 cup plus 2 Tablespoons cake flour (or 1 cup regular plain flour)
a pinch of salt

Carefully fold the flour mixture into the egg mixture.

Divide between the two lined/greased pans and bake at 400F (200C) about 5-7 minutes until no longer sticky.

Allow to cool while you make the chocolate buttercream.

Chocolate Buttercream

Firstly, set up your double boiler (bain marie) by filling your lower pan with water and bringing it to a boil. Without this, you are very likely to burn your chocolate!

In the top pan, melt:

4 oz of unsweetened baking chocolate

While the chocolate is melting, cream:

1 1/2 cups of butter (3 sticks in the USA.)

To this add:

2 Tablespoons cocoa powder
1 1/4 cups powdered sugar

When the chocolate has melted and cooled (you don't want to melt the butter), beat it into the butter mixture along with:

1 teaspoon vanilla

(If your butter does melt, put it in the fridge for a bit and mix again.)

Now it's time to assemble the torte.

Assembly

Cut each of your cakes into 6 squares. (If you're really clever, you really want to have six total slabs... but I don't have the right pans for this yet - maybe next year.)

(I'm making two cakes - one to give to the in-laws.)

Start with your two bottom layers.

Spread each layer with chocolate buttercream.
Stack another slice of cake on the buttercream.
Repeat.

When the final slabs have been added and buttercreamed, it's a good idea to square up the edges with a sharp knife. (Another reason why some new pans might be in order here.)

Spread the last of the chocolate buttercream around the sides of the finished torte.

Serve this beautiful dobos torte!
(Maybe next year, I'll find a way to make this lower carb!!! I had only the tiniest sliver.)

Recipe Cards

Feel free to print and save these for home use.

Note: All photos are mine - 2020 - Nikon D7200.

Two of my kitchen witches. One hung in my grandmother's kitchen as long as I can remember, so I have mine - adding a certain magickal spice to my cooking, presumably...
My grandmother's now lives in my mother's kitchen.

Previous recipes in Lori's Cookbook

Holidays (Christmas, Thanksgiving, etc.)

Cranana-Chumpkin Bread
Cranberry-Berry Sauce (canning too)
Cranberry Juice Drink
Cranberry Swirl Cheesecake
Crustless Pumpkin Pie
Drop Sugar Cookies - Christmas, Valentines, whatever you like!
Gravlax (Swedish Marinated Salmon)

Breakfasts

Basic French Toast
Buttermilk Pancakes - including low-carb and grain-free options.

Breads

Cranana-Chumpkin Bread
Nearly No Carb Keto Bread - demo only, follow the link to the recipe. (grain free)
No-Knead Bread
Fathead Dough - a grain free substitute for many bread situations!

Sweet Snacks

Brownies with Chocolate Ganache - made into a great birthday cake!
Drop Sugar Cookies
Oatmeal Chocolate Chip Cookies

Sauces

Spaghetti Sauce
Basic Salsa
Garlic-Herb Butter

Food as Medicine

Egg Drop Soup

Desserts

Cranberry Swirl Cheesecake
Crustless Pumpkin Pie
Peach Cornmeal Cobbler
Peach Crisp
Tapioca Pudding

DIY Ingredients

Buttermilk

Canning

Rebel Canning - a general guide about what I do, and why I don't always follow USDA guidelines.
Cranberry-Berry Sauce
Cranberry Juice Drink
Meatballs and Spaghetti Sauce
Rice Pudding

Lori Svensen
author/designer at A'mara Books
photographer/graphic artist for Viking Visual
(Buy my work at RedBubble, TeePublic, PicFair and DeviantArt.)
verified author on Goodreads
(Buy my books at Books2Read and at LBRY)
find me on Twitter

Dobos Torte - Lori's Cookbook