Gluten-Free Hungarian Dobos Torte – A Cinematic Masterpiece of Layered Delight

Allergens

Gluten-free (no gluten-containing ingredients)

Ingredients

• 4 large egg whites
• 1/2 cup granulated sugar
• 2 tbsp water
• 6 tbsp unsalted butter
• 1/2 tsp vanilla extract
• 1/2 cup ground almonds
• 4 large egg yolks
• 3.5 oz dark chocolate, finely chopped
• 1/4 cup heavy cream

Instructions

1. Preheat the oven to 375°F (190°C). Grease and line four baking sheets with parchment paper.
2. In a large bowl, whisk egg whites until stiff peaks form. Gradually add sugar and continue whisking until glossy and smooth.
3. Prepare six 4 inch cake rounds by dividing the meringue mixture evenly among them, then spread and create ridges on their edges with a palette knife.
4. Bake for 5 minutes, rotate pans, and bake for an additional 4 minutes or until golden brown. Cool completely on wire racks. e) In a saucepan, combine water, sugar, and butter over medium heat, stirring until the sugar dissolves. Bring to a boil, then simmer until it reaches a golden caramel consistency. Remove from heat and stir in vanilla extract. f) Gradually beat in egg yolks one at a time into the hot caramel mixture. Return to low heat for 3 minutes or until thickened. Cool completely. g) Melt chocolate and cream together in a double boiler, then cool to room temperature. h) Assemble the torte by placing one sponge layer on a serving plate, spread with caramel, followed by another sponge layer. Repeat until all sponges have been used. Spread chocolate ganache over the top and sides. Chill for 30 minutes to set. i) Use a sharp knife to cut into wedges and serve immediately.

Chef’s Insight

The caramel filling should be golden brown and thick enough to hold its shape, ensuring a perfect balance of flavors and textures in the final torte.

Notes

Use a double boiler to gently melt the chocolate and cream mixture, preventing scorching or overheating.