The chocolate frosting made me falter and I almost went for another recipe because 3 raw egg yolks could mean salmonella attacks, hospitalization and doctor's bills en masse. I decided to be brave and went ahead. We are all well, alive and hungering for more Dobos Torte. Thanks be to God.



I had cut the last piece of sponge layer into 8 wedges and separated them a little before pouring the amber caramel over. One thing I learned was that you only need to cut through the caramel when the caramel has hardened. With a very sharp knife. It is much easier than having sticky caramel globbing up your knife and gooey caramel threads stretching between your fingers endlessly.

A Dobos Torte looks much harder to make than it really is. And it is very very delicious and beautiful to look at. Maida Heatter's recipe is a winner. The birthday boys summed it.

Cake :

Frosting :

Caramel :









Melt chocolate until smooth. Set aside to cool to room temperature. In a bowl of an electric mixer, beat butter till soft and smooth. Add vanilla and 3 egg yolks. Add sugar and cooled chocolate beating well until thoroughly mixed.

Spread this frosting thinly on each layer on cake leaving one layer unused.

Cover the whole cake with the chocolate frosting and chill in the fridge while making the caramel layer.

Place the unused layer of sponge on baking paper. Cut them into 8 wedges. Separate them a little.

Meanwhile, place sugar and water in a small pan and heat on high until the sugar melts and turns amber. Immediately take off heat and pour the caramel over the cut sponge cake.Let the caramel cool and harden somewhat before cutting with a very sharp knife separating the wedges and neatening the edges if necessary.

7 egg, separated3 egg yolks, additional455 gm (1 lb) confectioner's sugar (icing sugar)94 gm all purpose flour1 T lemon juice1/8 tsp salt227 (8 oz) bittersweet chocolate ( I used 60 percent cacao)226 (8 oz) gm butter1 tsp vanilla3 large egg yolks2 T confectioner's sugar (icing sugar)1/2 cup granulated sugar1 T waterLine, butter and flour well 8 8 inch round pans or 7 9 inch round pans. I only had 3 8 inch round pans so I had some relining and buttering and flooring to do.Pre-heat oven to 450 FBeat 10 yolks on high of an electric mixer for a few minutes until it turns pale and lemon colored. Reduce speed, add sugar gradually and increase speed again and continue likewise until sugar is finished., and the mixture is thick and glossy.In a separate bowl that is clean and dry beat egg whites until stiff peaks form.Stir in a few tablespoons of the egg white into the egg yolk mixture to loosen the yolk mixture up. Then add the rest of the whites in 3 batches until the whole mixture is smooth. I used a wire whisk to do this.Divide the batter into 8 or 7 portions depending on the size of your pan ( I weighed my batter) and pour into tins, leveling the batter and baking each layer for 5 minutes.Keep the baked sponges aside and if you stack them please make sure you have a baking paper in between.source here