“Magnificent Hungarian Dobos Torte: A Luxurious Layered Delight”

Allergens

Eggs, Almonds

Ingredients

• 6 Egg Yolks 1/2 cup Unsalted Butter 1 cup Granulated Sugar 3 tbsp Cocoa Powder 1/2 tsp Vanilla Extract 1/4 cup Water 1 Egg White 1 1/8 oz Ground Almonds 2/3 cup All
• purpose Flour Pinch of Salt 1 tbsp Cornstarch 6 Egg Whites 1 cup Granulated Sugar 2 tsp Vanilla Extract 1/4 cup Warm Water 2 cups Sweetened Whipped Cream Chocolate Glaze (optional)

Instructions

1. a. Preheat oven to 350°F (175°C). b. In a saucepan, combine butter, sugar, and cocoa powder. Cook over medium heat until the mixture is smooth and glossy. Remove from heat and mix in vanilla extract. Let cool slightly. c. Gradually beat egg yolks into the chocolate mixture. Add water and mix well. d. In a separate bowl, whisk together ground almonds, flour, cornstarch, and salt. Add this to the chocolate mixture and stir until smooth. e. Beat egg whites until stiff peaks form. Fold them into the chocolate mixture gently. f. Pour batter into a greased and parchment lined 10 inch (25 cm) round cake pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely. g. For the caramel layer, combine sugar, vanilla extract, and warm water in a saucepan. Cook over medium heat until the mixture turns golden brown. Remove from heat and mix in a small amount of the cream. Carefully pour the hot caramel onto the cooled cake layer. h. Repeat steps b through g for three more layers. Let the assembled cake rest overnight in the refrigerator. i. Top with sweetened whipped cream and chocolate glaze if desired, and serve.

Chef’s Insight

The layers can be baked separately and then assembled later for easier handling and less stress.

Notes

Serve the cake chilled to maintain its perfect texture and mouthfeel.