Dobos Torte

by Julie Ruble on August 27, 2009 · 138 comments

Mike’s a history buff in addition to being a math superhero. Every now and then he’ll be looking at photos of something like a spoon from Pompeii or a statue from Greece and geeking out over how neat it is. It’s thrilling to think of people centuries and millennia ago actually using the objects and living in the homes we now have as artifacts of their existence. Last summer he finally went on a trip to some of the places he’s always loved to read about: Rome, Greece, and Turkey. Looking through his pictures when he returned, it was so sweet to see him living one of his dreams.

 

I understand Mike’s excitement about the cultures of the past, and sometimes I feel it too, but it doesn’t come naturally to me. I usually have to sort of ponder artifacts and give my imagination a shove to really appreciate how neat they are. With this past Daring Bakers challenge, however, I finally got a taste of how Mike must feel. After reading through the recipe and researching the challenge, I realized that I was about to bake a piece of history: the Dobos Torte.

The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

Reading about the Dobos Torte gave me goosebumps. The torte is the namesake of József C. Dobos, its Hungarian creator. It was created with the intent of making a cake with a longer shelf life, and was debuted in 1885 at the National General Exhibition of Budapest. What really excited me was learning that Franz Joseph I and his wife, the Empress Elisabeth (also called Sisi), were among the first to taste the dessert! For those of you who don’t teach your 6th graders about the Russian Revolution like I do, I’ll fill you in. Franz Joseph I was the uncle of Archduke Franz Ferdinand, who was assassinated by Serbian terrorists in 1914. This act effectively started World War I and contributed to the Russian Revolution. I won’t give you a full history lesson, but isn’t that amazing? This torte has such a rich history, and here I am baking it in my own kitchen!

Dobos kept the recipe for his torte a secret until his retirement in 1906, and since then, the popular dessert has been made around the world. The torte is comprised of multiple layers (anywhere from 6-12 is typical) of thin sponge cake, a thick American buttercream, and a slightly lemony caramel coating on the top layer. The recipe was quite intimidating at first, but I enjoyed the process and felt nudged out of my cupcake comfort zone, as all Daring Bakers should!

I chose to make my torte the classic size and shape, but did change a few things. I brushed each sponge layer with a simple syrup when assembling the torte to ensure that they’d stay moist. I also used macadamia nuts to prop up my caramel wedges instead of hazelnuts, but that wasn’t an artistic decision — I couldn’t find any whole hazelnuts at my grocery store.

If I could change a few things about the recipe, I’d add flavoring to my simple syrup and apply more of it to the sponge layers. I found my layers a bit dry (good thing they were smooshed between so much buttercream). I’d also nix the lemon from the caramel — it tasted a little odd — and use cream instead. Finally, I can attest that creating the perfect caramel texture is the hardest part of this cake. I took my sugar mixture off of the stove too soon and ended up with a sticky caramel that made my sponge cake layer a bit soggy. Using a candy thermometer might be a better idea than relying on your instincts (especially if you tend to be jumpy/hasty/caffeinated about your baking). For caramel, you’ll want the temperature of your sugar mixture between 320 to 350 degrees based on this handy chart.

One thing I’m glad I didn’t change was the frosting. I used unsweetened Belgian chocolate, and the result spread like a dream and tasted rich and indulgent. I can’t wait to make this chocolate buttercream again and slather it on — you guessed it — some cupcakes!

There are lots of opportunities for creative alterations with this torte. You can bake all the batter in sheet pans and cut it into as many rectangular layers as you’d like, or even use a cookie cutter to create some adventurously shaped layers. You could also use different nuts to decorate the cake (almonds, hazelnuts, cashews), different flavors of syrup on the sponge cake, and different flavors of buttercream to frost. One particularly daring baker brushed each sponge layer with a hazelnut liqueur and used Ferrero Rocher to prop up her caramel wedges! You know I love Ferrero Rocher, so I’m a fan of that idea!

I hope you’ll take the plunge and try making a Dobos Torte on your own. The recipe is a mile long, yes, but that’s partially because of the clear, thorough instructions. Angela has thoughtfully created a printable version of this recipe to make the process a bit easier! It was such a lovely achievement when all the work was finished, and I relished each bite thinking of the legacy I was eating!



Dobos Torte



Recipe by: Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague, by Rick Rodgers
Yield: about 11-12 pieces of torte

Equipment
2 baking sheets
9” (23cm) springform tin and 8” cake tin, for templates
mixing bowls (1 medium, 1 large)
a sieve
a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)
a small saucepan
a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)
metal offset spatula
sharp knife
a 7 1/2” cardboard cake round (or just build cake on the base of a sprinfrom tin)
12 whole hazelnuts, peeled and toasted (I used macadamia nuts)
½ cup (50g) peeled and finely chopped hazelnuts
piping bag and tip, optional

Prep times
Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.
Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
Caramel layer: 10-15 minutes.
Assembly of whole cake: 20 minutes

Sponge Cake Ingredients
6 large eggs, separated, at room temperature
1 1/3 cups (162g) confectioner’s (icing) sugar, divided
1 teaspoon (5ml) vanilla extract
1 cup plus 2 tablespoons (112g) sifted cake flour
pinch of salt

Chocolate Buttercream Ingredients
4 large eggs, at room temperature
1 cup (200g) caster (ultrafine or superfine white) sugar
4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped (I used Belgian chocolate)
2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Caramel Topping Ingredients
1 cup (200g) caster (superfine or ultrafine white) sugar
12 tablespoons (180 ml) water
8 teaspoons (40 ml) lemon juice
1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)

Directions for the sponge layers:
NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1. Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
2. Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9″ (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn’t touch the cake batter.)
3. Beat the egg yolks, 2/3 cup (81g) of the confectioner’s (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don’t have a mixer.) Note: I leveled each sponge layer after baking per a great suggestion from other Daring Bakers. I did this by covering the layer with an oiled, cocoa powder dusted sheet of parchment paper and then pressing another sheet pan down on the layer to even it out.
4. In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner’s (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
5. Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8″ springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)


I love when I have two cookin’ buddies! Mike and Byrd cheer me on from the couch.

  
Drawing my circles, spreading my batter, and baking my layers. What sort of recipe requires artwork?

Directions for the chocolate buttercream:
NB. This can be prepared in advance and kept chilled until required.

1. Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2. Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
3. Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
4. Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5. When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.

Lorraine’s note: If you’re in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Male sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you’ll end up with more of a ganache than a buttercream!


Frosting and decorating the torte.

Directions for the caramel topping:
1. Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
2. Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.
3. The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn’t just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.

Angela’s note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.

Assembling the Dobos:
1. Divide the buttercream into six equal parts.
2. Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
3. Optional: press the finely chopped hazelnuts onto the sides of the cake.
4. Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.


Don’t forget to visit other Daring Bakers and see the imaginative combinations and configurations of the Dobos Torte they created!

Print Friendly
Or you can share this post:
Facebook Twitter Pinterest Stumbleupon
This post is published on Willow Bird Baking. All rights reserved by Julie Ruble.

If you liked this post, please:
-Subscribe to Willow Bird Baking
-Follow Willow Bird Baking on Twitter
-Follow Willow Bird Baking on Facebook

{ 137 comments… read them below or add one }

marcellina August 27, 2009 at 12:41 am

Great dobos torte! The frosting looks really chocolatey and luscious.

Reply

Julie August 27, 2009 at 12:42 am

Thank you, Marcellina!

Reply

Judith August 27, 2009 at 1:00 am

Hi there….wow gr8 looking Dobos Torta….and your website is so cool. My website is a mess….I cant seem to get the pictures right and am not able to place them in between my notes but just at the start….i wonder how you do it.

Btw, i am a Daring Baker from UAE, Abu Dhabi…Ever heard of it ?

Reply

Julie August 27, 2009 at 1:07 am

Thank you, Judith! I HAVE actually heard of Abu Dhabi, and was just reading a blog about an American girl who moved there to teach the other day! I was so intrigued by her photos — looks like she’s enjoying it!

I think your website looks great! For the images, I just stick an image HTML tag wherever I want to insert an image. It looks like this: (remove the * if you use it). This way I can stick them between things and such :) Hope that helps! I loved your torte!

Reply

Lorraine @NotQuiteNigella August 27, 2009 at 1:47 am

Beautiful job! And yes you’re right, the cake itself has such an amazing history to it. History through cakes-I’d love to study that! :D

Reply

Julie August 27, 2009 at 1:54 am

Thank you, Lorraine! That’s such a fun viewpoint on history. I’m hoping I eventually get to teach a baking elective at my school; it’d be so neat to romp through the ages via recipes!

Thanks again for hosting such a wonderful challenge.

Reply

Ellie@AlmostBourdain August 27, 2009 at 2:22 am

What a good looking torte!! And yes, the chocolate buttercream taste so good and I was thinking the same, spreading it on cupcakes!

Reply

Julie August 27, 2009 at 7:03 am

Thanks Ellie! I tend to translate all the good ideas I find to cupcakes :)

Reply

Rosa August 27, 2009 at 2:33 am

What a beautiful and perfect looking cake! Very well done!

Cheers,

Rosa

Reply

Lolah August 27, 2009 at 3:09 am

Your Dobos torte looks fantastic…perfect.
Cheers.

Reply

Julie August 27, 2009 at 7:04 am

Thank you, Lolah!

Reply

rachel August 27, 2009 at 6:07 am

One of the pretty tortes I have seen around today

Reply

Julie August 27, 2009 at 7:04 am

Thank you, Rachel!

Reply

shaz August 27, 2009 at 7:05 am

Great job Julie…the caramel layer looks really good in the photos, wouldn’t have known if you hadn’t spilt the beans.

Reply

Julie August 27, 2009 at 7:10 am

Thanks, Shaz! :)

Reply

isabelle August 27, 2009 at 8:25 am

c’est superbement réussi Julie ! les couches de gâteau sont parfaites ! Bravo, c’est une belle réussite :)
ps : je rêve de visiter Pompeï :)

Reply

Julie August 27, 2009 at 8:32 am

Merci beaucoup, Isabelle! J’adorerais visiter Pompeï aussi!

Reply

pragmaticattic August 27, 2009 at 8:40 am

Beautiful Dobos Torte. Well done!

Reply

Julie August 27, 2009 at 9:10 am

Thanks pragmatic!

Reply

Cheri August 27, 2009 at 9:03 am

I loved the mini history lesson. :) I have been to Athens as well and found myself wishing I could just see what it looked like in biblical times. I always find myself pondering what places looked like before all these huge cities were built.

Your torte turned out beautifully. And, I agree about the caramel, I didn’t particularly like the lemon flavor and I have a tendency to take it off too soon. Great work!

Reply

Julie August 27, 2009 at 9:09 am

I’m glad someone appreciated my rambling! Thanks, Cheri! Hope I get to visit Athens someday, as well! Mike really loved it. Rome was his absolute favorite, though.

Reply

Anita August 27, 2009 at 9:12 am

I totally agree with you about the caramel… the same thing happened to me, and I also thought it could do without the lemon. All in all a great challenge, I really loved the buttercream! :) mmmm

Reply

Julie August 27, 2009 at 9:27 am

Me too! The buttercream was definitely the best part!

Reply

Megan August 27, 2009 at 9:44 am

The frosting was my favorite part too! And I definitely agree about nixing the lemon… I hadn’t thought about adding cream, but that definitely would have been much better! And the syrup on the layers would have helped too… my spongecake was a bit dry as well.

Great job with this challenge, and I enjoyed reading the background on the cake!

Reply

Lauren August 27, 2009 at 10:21 am

Wonderful job!! Your torte looks amazing =D. I love the photos, and I’m glad you enjoyed making it!

Reply

Julie August 27, 2009 at 10:29 am

Thanks, Lauren! You made adorable mini-tortes!! Love that you decided to make them to distribute to friends!

I vote that the last two involve Pacman :)

Wish I could comment on your blog, but it seems my browser is having some difficulty.

Reply

Barbara August 27, 2009 at 10:29 am

Your torte looks great! I’m glad your buttercream turned out well. I really struggled with mine.

Reply

Julie August 27, 2009 at 10:34 am

Thanks, Barbara! You know, I think the buttercream went really differently depending on where folks lived and such! I saw lots of people having trouble with theirs setting.

Reply

Anula August 27, 2009 at 10:30 am

Your Dobos Torte Looks very yummy! I can se the layers very clear as you have dark chocolate butter cream :) You did a great job! Cheers :)

Reply

Julie August 27, 2009 at 10:34 am

Thank you, Anula!

Reply

Hexe August 27, 2009 at 10:38 am

I really enjoyed the history lesson with the cake! A beautiful result!

Reply

Julie August 27, 2009 at 10:41 am

Thank you, Hexe!

Reply

Audax Artifex August 27, 2009 at 10:45 am

A baking lesson combined with a history lesson you are very clever. Your torta look so delicious and I love the photo series of the process. And your American buttercream looks perfect you are a great baker. Cheers from Audax in Australia

Reply

Julie August 27, 2009 at 10:48 am

Thank you, Audax! All your tips were so helpful!

Reply

deeba August 27, 2009 at 10:58 am

Love the connection with history & love your cheering partners! The Belgian chocolate seems to have added luxury to your bautifu torta! It’s gorgeous!

Reply

Julie August 27, 2009 at 11:06 am

Thanks, Deeba! Aren’t my cooking buddies sweet? :) I loved that Belgian chocolate — definitely buying it again!

LOVED your torte as well!

Reply

sarah August 27, 2009 at 11:30 am

Whoa I definitely didn’t do my research. Thanks for the history lesson…I really enjoyed it! Your torte looks delicious.

Reply

Julie August 27, 2009 at 11:33 am

Thank you, Sarah! :)

Reply

Elizabeth August 27, 2009 at 2:50 pm

Wow, looks great!!

Reply

Julie August 27, 2009 at 3:10 pm

Thanks, Elizabeth!

Reply

April August 27, 2009 at 3:15 pm

Ok, now your buttercream looks much darker (and tastier) than mine… Maybe I had an “operator” error!!!

Reply

Julie August 27, 2009 at 3:44 pm

You know, I saw so many different shades! I think it depends on which chocolate you used. I used some dark Belgian chocolate. I love the paler buttercreams, too!

Reply

Jill August 27, 2009 at 3:18 pm

Loved the history information! Your dobos turned out beautiful!!

Reply

Julie August 27, 2009 at 3:44 pm

Thank you, Jill!

Reply

Romy August 27, 2009 at 3:22 pm

Hi Julie, your Dobos Torte looks fabulous! Thanks for the little extra history lesson behind it. I just discovered your blog through the Daring Bakers’ main page and love your wonderful cupcakes too!

Cheers,
Romy

Reply

Julie August 27, 2009 at 3:44 pm

Thanks so much for visiting, Romy, and for the nice thoughts! :)

Reply

LegalAlien August 27, 2009 at 3:24 pm

Great cake and thank you for the history related!

Reply

Julie August 27, 2009 at 3:45 pm

Thank you, Legal!

Reply

sunita August 27, 2009 at 3:48 pm

Julie, your cake looks perfect. Love the colour of your buttercream. and yes, it is always nice to know the history behind recipes :-)

Reply

Julie August 27, 2009 at 3:51 pm

Thank you, Sunita! :)

Reply

laura laurentiu August 27, 2009 at 4:10 pm

A lovely blog you got here, and your Dobos torte reminds me my late grandmother! Thank you and congrats!

Reply

Julie August 27, 2009 at 4:13 pm

Oh, what a sweet compliment, Laura! Thank you! Was your grandmother Hungarian, or just an avid cake baker?

Reply

Wolf August 27, 2009 at 4:33 pm

I’m jealous of your caramel layer}:P

Reply

Julie August 27, 2009 at 5:13 pm

Thank you Wolf :)

Reply

Sugar Chef August 27, 2009 at 5:04 pm

I love your cooking buddies, toooooo cute. Great job on your torte and the buttercream will be great on cupcakes too.

Reply

Julie August 27, 2009 at 5:13 pm

Thank you Sugar Chef! Isn’t my cheering section cute? I really needed them for this one :)

Reply

Hannah August 27, 2009 at 7:36 pm

Great job with the challenge! I’m glad to know I am not the only one who wasn’t crazy about the lemon in the caramel. It was too much lemon and didn’t seem to go with the cake at all!

Reply

Julie August 27, 2009 at 7:48 pm

Thanks, Hannah! I completely agree.

Reply

elle archer August 27, 2009 at 7:36 pm

wow, what a lovely looking torte! was really great to find out the history too :D

Reply

Julie August 27, 2009 at 7:49 pm

Thank you, Elle!

Reply

Valerie Catrice August 27, 2009 at 7:44 pm

What a gorgeous torte! And a nice excuse to use those wonderful macadamia nuts.

I agree with you on not using the lemon in the caramel mixture. I’m a huge fan of lemons but not to that extent in a caramel sauce.

Beautiful photos! :)

Reply

Julie August 27, 2009 at 7:49 pm

Thank you, Valerie!! I love macadamia nuts :)

Reply

anna August 27, 2009 at 7:57 pm

Gorgeous! I love the classic look of yours – especially that adorable chocolate rosette in the middle! It’s a lovely little touch.

Reply

Julie August 27, 2009 at 8:00 pm

Thank you, Anna! That rosette was a bit soft at first and I was nervous about it losing it’s definition — straight into the fridge it went after that! :)

Reply

Sarah August 27, 2009 at 8:00 pm

Oooh! It looks lovely! Your little rosette in the centre is just perfect!

Reply

Julie August 27, 2009 at 8:06 pm

Thank you, Sarah!

Reply

Celeste August 27, 2009 at 8:14 pm

What a gorgeous Dobos Torte! You did such an awesome job with this month’s challenge…Plus, I loved your mini history lesson. My husband and I traveled to Rome this past March, and I found myself trying to imagine how things were all those years ago….Just standing in the middle of all those ruins is enough to send chills down your spine!

Congrats on such beautiful results!!! :)

Reply

Julie August 27, 2009 at 8:17 pm

Thank you, Celeste! Mike says he’d love for me to visit Rome with him someday — he was particularly in awe over St. Peter’s Basilica. I hope I get to visit eventually!

Reply

Holly August 27, 2009 at 8:23 pm

Beautiful cake! You did a fabulous job, looks just like something you would buy from a bakery (except I’m sure it tasted a whole lot better!).

Reply

Julie August 27, 2009 at 8:31 pm

Thanks, Holly!

Reply

Julia August 27, 2009 at 8:36 pm

wow great work! it looks like you aced the caramel layer!

Reply

Julie August 27, 2009 at 9:42 pm

Thanks, Julia! I think it might’ve been a tad underdone because the layer got soggy overnight… but better than burnt, I guess?? :)

Reply

raquel August 27, 2009 at 8:42 pm

awesome job! my cooking assistants are much like yours…cheering from the background and waiting for the final result!

Reply

Julie August 27, 2009 at 9:42 pm

HA, isn’t it funny how they don’t want to be in the kitchen . . . until it’s time to eat! Thanks, Raquel :)

Reply

Deseree August 27, 2009 at 9:40 pm

Your torte looks great! I agree that the chocolate buttercream was my favorite part. When I was making it, and doing far too many “quality checks”, I was thinking of all of the wonderful things I could add it too. It was so delicious!

When you were talking about how Mike geeks out on history stuff I had to laugh. I do exactly the same thing. When I went to Rome a couple of years ago and was walking in the Forum I said to my husband “We are walking where Julius Caesar walked. Do you get it Julius freakin’ Caesar?!” He didn’t get it. :)

Reply

Julie August 27, 2009 at 9:43 pm

Ha, I love it, Deseree! That’s exactly how Mike would be!! :) Thanks!

Reply

asti August 27, 2009 at 9:44 pm

That rosette centre makes the cake looks like a giant flower. Stunning!

Reply

Jenni August 27, 2009 at 9:46 pm

Your torta looks great! Love the caramel!

Reply

Julie August 27, 2009 at 9:47 pm

Thanks, Jenni!

Reply

CookiePie August 27, 2009 at 10:32 pm

GORGEOUS torte, and how smart to use unsweetened chocolate in the buttercream!! I love the macadamia nuts too. Wonderful!

Reply

Julie August 27, 2009 at 10:40 pm

Thank you, CookiePie!!

Reply

CHConrad August 27, 2009 at 11:36 pm

Lovely and fascinating post. Love the explanation about the history of the torte and being able to participate in this slice of history. Gorgeous Torte!

Reply

Julie August 27, 2009 at 11:38 pm

Thank you!!

Reply

Aviva O'Byrne August 27, 2009 at 11:40 pm

I am so glad that you found me through this latest challenge. Your site is truly inspirational and I appreciate the history on the torte. Brilliant! I too would skip the lemon in the caramel, and possibly moisten up the cake layers with a blackberry jam or plum butter. Maybe next time.

Reply

Julie August 27, 2009 at 11:43 pm

Aw, thanks so much, Aviva! Plum butter — what a phenomenal idea. I’m hoping to try to bake some plum cupcakes tomorrow.

Reply

Sue August 27, 2009 at 11:59 pm

Love the history lesson! Your torte looks picture perfect and decadent! Thanks for the comment on my blog:)

Reply

Julie August 28, 2009 at 12:00 am

Thanks, Sue!

Reply

Shirley August 28, 2009 at 1:22 am

Your torte is beautiful!

Reply

Julie August 28, 2009 at 1:23 am

Thanks, Shirley!

Reply

Wok Through the Fire August 28, 2009 at 7:49 am

Your cake looks very nice. I like that you used macadamia nuts! They are my favorite :)

Reply

Julie August 28, 2009 at 7:56 am

Thank you, Wok! I love macadamia nuts too!

Reply

Renato August 28, 2009 at 10:07 am

Hey, there!
Great Dobos Torte, yours! I also had the same problem with caramel. I was afraid to burn it… Hehehe
Ah, and thanks for the great history class and for passing by my blog!

Reply

Julie August 28, 2009 at 10:18 am

Thanks, Renato!

Reply

chef_d August 28, 2009 at 11:26 am

oh wow…gorgeous looking cake!! Belgian chocolate–yummmy!!

Reply

Julie August 28, 2009 at 11:41 am

Thanks, Chef D! I loved the Belgian chocolate. It was actually a gift from my mom, so thanks Mom!

Reply

lisamichele August 28, 2009 at 1:23 pm

I’d be more than happy to hear the rest of your history lesson! It is interesting how this recipe came about and how it was kept ‘secret’ for so long! That said, your Dobos came out gorgeous! I’m a hazelnut-chcolate freak myself, and Frangelico would make a great soaking syrup! Beautifully done all around!

Reply

Julie August 28, 2009 at 1:28 pm

Thank you, Lisa! I wish I would’ve gone for something like Frangelico… mmm! I love hazelnuts with chocolate too!

Reply

Alana August 28, 2009 at 4:59 pm

Oh, beautiful. I must say the history excites me too. Nice to think about all of those Dobos tortes over the years…

Reply

Julie August 28, 2009 at 5:53 pm

Isn’t it nice to think of who must have eaten and enjoyed them?

Thank you!

Reply

Valerie August 28, 2009 at 5:28 pm

Wow, your layers are so perfect! I also love the colour and texture of your buttercream!

Reply

Julie August 28, 2009 at 5:53 pm

Thank you, Valerie!

Reply

butterandsugar August 28, 2009 at 6:32 pm

Your Dobos looks great and this history of this dessert is so interesting!

Reply

Julie August 28, 2009 at 11:20 pm

Thank you!

Reply

Alison August 28, 2009 at 10:31 pm

Lovely torte Julie!! And yes, the buttercream would be fabulous on cupcakes. Which reminds me…someone was telling me about a bakery called Polka Dots here in Charlotte that specializes in cupcakes. Have you tried it? If not, maybe we can plan to meet there very soon and check it out.

Reply

Julie August 28, 2009 at 11:20 pm

Alison, I’ve been meaning to email you and the start of school has just consumed me! I HAVE tried Polka Dots, but only one flavor — vanilla — and it was so good it inspired a bout of white cake baking! I would love to meet there and try some more! When are you free?

Reply

alev August 28, 2009 at 10:46 pm

wooww. it looks georgeous Julie. I love the buttercream too. Thank you for your lovely comment to my torte..

Reply

Julie August 28, 2009 at 11:21 pm

Thank you, Alev!

Reply

Janice August 28, 2009 at 11:27 pm

Great looking Torte. i had the same conclusion re the lemon in the caramel — wasn’t really working for me. I also really liked the buttercream, and will definitely make it again

Reply

Julie August 28, 2009 at 11:31 pm

Thanks, Janice!

Reply

Claire August 28, 2009 at 11:32 pm

Looks great! I prefer having “cooking buddies” as well…so I love it when I am able to make my challenges for my parents. Unfortunately, I think those times are going to be less as my job is going to keep me stuck here. Guess I’ll have to find a new cooking buddy! I love your last picture…it is beautiful!

Reply

Julie August 28, 2009 at 11:34 pm

Aw, thanks Claire! Maybe you should get a pup! But you know, doctors’ hours might not make it easy to care for one. Maybe a cat? They’re more indifferent :)

Reply

Monica August 29, 2009 at 3:27 am

Gorgeous Torte!

Reply

Julie August 29, 2009 at 7:58 am

Thanks, Monica!

Reply

Angela August 29, 2009 at 6:59 am

What a lovely story! And your torte looks delicious with gorgeous looking Belgian cream… I loved the butter cream too, so much in fact that I worried I wouldn’t have enough left over for my torte!

Reply

Julie August 29, 2009 at 7:59 am

Thanks Angela! I made my torte the day before I could take bites (only eat sweets on the weekend — how difficult!) and was PINING for that buttercream!! Mmmm.

Reply

Heather Peskin August 29, 2009 at 9:49 am

You have created a beautiful Dobos torte – it is perfectly shaped and the caramel wedges look terrific. Nice, interesting blog.

Reply

Julie August 30, 2009 at 12:42 am

Thank you, Heather!

Reply

Ruth August 29, 2009 at 11:21 am

Your dobos look delicious!!!! STUNNING

Reply

Julie August 30, 2009 at 12:44 am

Thank you, Ruth!!

Reply

linda August 29, 2009 at 7:11 pm

I’m always up for reading about the history of the food. Knowing where it came from and how it came about always gives me a greater appreciation for it. I absoultely agree with you about the perfect caramel, after 2 failed attempts, I just couldn’t bother. LOL yeah I wasn’t a fan of the lemon either, it just didn’t go well with such a rich and moist cake. All in all, a great challenge.

Reply

Julie August 30, 2009 at 12:43 am

Thanks, Linda! I agree — it was a fun (though daunting) task!

Reply

John (Eat4fun) August 30, 2009 at 12:00 am

Terrific looking results and beautiful pictures too!

Reply

Julie August 30, 2009 at 12:43 am

Thanks, John!!

Reply

Cirri August 30, 2009 at 7:35 pm

excellent torte, congratulations!!

Reply

Julie August 30, 2009 at 8:57 pm

Thanks, Cirri!

Reply

isa August 30, 2009 at 7:56 pm

What a gorgeous Dobos Torte!
Your caramel looks perfect – I failed mine!
Very interesting and inspiring post!
Great job!

Reply

Julie August 30, 2009 at 8:59 pm

Thank you, Isa! And don’t let my caramel fool you — it looks nice here, but it was a little undercooked and got soft in the fridge overnight!

Reply

Erna August 30, 2009 at 11:09 pm

Wow, yours looks great! Love the richness of your buttercream. Would of loved it if mine had turned darker. Next time (my third attempt)I’ll use a darker chocolate.

Reply

Julie August 30, 2009 at 11:33 pm

Thanks, Erna! This Belgian chocolate was yummy. It was great that I had it in the cabinet — my mom bought it for me awhile back!

Reply

tikitonic August 31, 2009 at 2:15 pm

Looks lovely! I really like how your buttercream was dark and made a nice contrast against the sponge. I too used a Belgian dark chocolate, but mine turned out much lighter!

Reply

Julie August 31, 2009 at 3:22 pm

Thanks tikitonic! I’m not sure how mine got so dark! I like the lighter frostings too.

Reply

Christi August 31, 2009 at 3:14 pm

ha ha, you’re right! I almost made cupcake Dobos Torte, but that would have missed the mark! fabulous!

Reply

Julie August 31, 2009 at 3:23 pm

Cupcake Dobos Tortes sound so cute!!

Reply

morgana September 4, 2009 at 2:32 am

Mmmmmmmmmm. Your Dobos looks fantastic. Great job.

Reply

Julie September 4, 2009 at 6:13 am

Thanks!

Reply

evanescencia September 4, 2009 at 3:48 am

Wow!! Julie, your Dobos Torte looks luscious, and the topping layers are perfect.

Great Job!!

Hugs from Spain.
Eva

Reply

Julie September 4, 2009 at 6:13 am

Thanks Evanescencia!

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: