Decadent Gluten-Free Hungarian Dobos Torte

Allergens

Eggs, Dairy, Nuts

Ingredients

• 8 large eggs, separated
• 1 cup (200g) granulated sugar, divided
• 1 tsp (5ml) vanilla extract
• 1 cup (120g) gluten
• free all
• purpose flour
• 3/4 cup (170g) unsalted butter, softened
• 6 oz (170g) dark chocolate, chopped
• 1/2 cup (120ml) heavy cream
• 1/2 cup (120g) caramel sauce, store
• bought or homemade
• 1/2 cup (50g) toasted almonds, finely chopped

Instructions

1. Preheat oven to 350°F (180°C). Line a 9 inch (23cm) round cake pan with parchment paper.
2. In a large bowl, whisk together egg yolks and 3/4 cup (170g) sugar until pale and creamy. Stir in vanilla extract.
3. In another bowl, sift together gluten free flour and remaining 1/4 cup (50g) sugar. Gradually add the dry ingredients to the egg yolk mixture, folding gently until just combined.
4. In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
5. Pour the batter into the prepared cake pan and smooth the top. Bake for 20 25 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.
6. In a double boiler, melt chocolate and butter together, stirring until smooth. Gradually whisk in heavy cream. Allow to cool slightly.
7. Spread a thin layer of caramel sauce over the top of the cooled cake. Pour the chocolate mixture evenly over the caramel layer, spreading it to cover completely. Refrigerate for 15 minutes to set.
8. Repeat steps 6 7 two more times with remaining layers of sponge cake, caramel sauce, and chocolate buttercream.
9. Finish by pressing toasted almonds onto the top layer of the torte. Refrigerate until ready to serve.

Chef’s Insight

For an extra touch, decorate the top with edible gold leaf or a sprinkle of cocoa powder.

Notes

This recipe is perfect for a dinner party or special occasion.