Gluten-Free Hungarian Dobos Torte: Layered Delight of Caramelized Sponge Cakes and Chocolate Ganache

A flavorful hungarian dessert perfect for gluten-free eaters - made for visual appeal and culinary depth.

Time: (Prep, Cook, Total) Prep Time: 30 minutes Cook Time: 25-30 minutes Total Time: 1 hour 30 minutes

Servings: 2 servings

Difficulty: Intermediate

Cuisine: Hungarian

Allergens

Contains no common allergens unless specified.

Ingredients

4 large eggs, separated 1 cup (200g) granulated sugar, divided 1 teaspoon pure vanilla extract 1/2 cup (60g) almond flour 1/4 cup (30g) cocoa powder 1/8 teaspoon salt 1/2 cup (115g) unsalted butter, softened 1/2 cup (170g) dulce de leche or caramel sauce 6 ounces (170g) dark chocolate, chopped 1/2 cup (118ml) heavy cream

Instructions

a. Preheat oven to 350°F (180°C). Line an 8 inch (20cm) round cake pan with parchment paper, then grease the paper and sides of the pan. b. In a large bowl, beat egg whites until soft peaks form. Gradually add 3/4 cup (150g) granulated sugar and continue beating until stiff peaks form. c. In another bowl, whisk together egg yolks, remaining 1/4 cup (50g) granulated sugar, vanilla extract, almond flour, cocoa powder, and salt. Stir in softened butter until fully incorporated. d. Fold the egg yolk mixture into the egg white mixture carefully, being careful not to deflate the egg whites. e. Pour batter into prepared cake pan and bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely in the pan. f. Once cooled, cut the cake into three equal layers. Spread a layer of dulce de leche or caramel sauce on each layer except for the top one. g. In a small bowl, microwave dark chocolate and heavy cream in 30 second intervals, stirring between each interval until completely melted and smooth. Allow to cool slightly before spreading over the top layer of cake. h. Place assembled cake in the refrigerator for at least 1 hour to set.

Chef’s Insight

When folding the egg yolk mixture into the egg white mixture, be gentle to avoid deflating the egg whites and losing air pockets that create a light texture. For an authentic touch, use Hungarian dulce de leche or caramel sauce.

Notes

Be sure to use high-quality chocolate for the ganache to ensure a rich and smooth flavor. This recipe can be made ahead of time, making it perfect for dinner parties or special occasions.

Substitutions

For a gluten-free alternative to almond flour, try using coconut flour or rice flour. If you're not strictly gluten-free, regular all-purpose flour can be used instead of almond flour. Use store-bought caramel sauce or make your own by heating sugar and water on the stovetop until it reaches a dark amber color.

Alternative Preparations

For an individual-sized dessert, use small ramekins instead of a cake pan and adjust baking time accordingly. Try using different flavors of chocolate ganache, such as milk or white chocolate, for a unique twist on the classic recipe.

Alternative Methods

If you prefer to use a springform pan instead of a cake pan, feel free to do so, making sure to grease and line it just as you would with an 8-inch (20cm) round cake pan.

Best Storage Practice

Store leftovers airtight, refrigerate up to 3 days.

Shelf Life

Freshly baked Dobos Torte will keep for up to 3 days in the refrigerator.

Plating Tips

Place the assembled cake on a serving plate with a contrasting color or pattern to make the cake stand out. Use a palette knife to spread the caramel and ganache layers evenly. Garnish with a sprinkle of cocoa powder or a dollop of whipped cream, if desired.

Nutrition Facts

(per serving) Calories: 700 kcal Fat: 46g Protein: 12g Carbohydrates: 75g Fiber: 3g Sugar: 60g Sodium: 350mg