- 12 12 12ounces OUNCE_USVolumeunsalted butter, cut into chunks, at room temperature
- 1 1 1vanilla bean, split in half lengthwise
- 2 2 2ounces OUNCE_USVolumepowdered sugar
- 10 10 10eggs, separated
- 1 1 1cup CUP_USVolumegranulated sugar
- 7 7 7ounces OUNCE_USVolumecake flour, sifted
- 1 1 1cup CUP_USVolumesugar
- 1/4 .25 .25cup CUP_USVolumewater
- 2 2 2eggs
- 1 1 1egg yolk
- 1 1 1pound POUNDWeightunsalted butter, cut into pieces, at room temperature
- 12 12 12ounces OUNCE_USVolumebittersweet chocolate, melted
- 1 1 1tablespoon TABLESPOON_USVolumerum, optional
- 6 6 6ounces OUNCE_USVolumesugar
- For the Cake Layers: Preheat oven to 400°F. Place parchment paper on baking sheets and trace the outline of a 9-inch cake pan in pencil to form 6 marked circles.
- Put the butter in the bowl of a mixer; with a small knife tip, scrape in the seeds from inside the vanilla bean. Beat at medium-high speed for 1 minute. Add the powdered sugar and continue to beat another 5 minutes, until smooth and well blended. Lower the speed and add the egg yolks. Continue to beat for 2 to 3 minutes, until light and fluffy.
- In another mixing bowl, using clean beaters, whip the egg whites at medium speed until they form soft peaks when the beaters are lifted out. Add the granulated sugar, increase the speed, and continue beating until the egg whites form stiff but not dry peaks when the beaters are lifted out.
- Fold the egg whites into the yolk mixture. Gently fold in the flour to form a batter.
- Divide the batter equally among the 6 marked circles, using an icing spatula to spread it evenly within each circle, about ¼ inch thick. Bake in the preheated oven until the cake layers are light golden in color, 6 to 8 minutes. Remove from the oven and let the layers cool, transferring each one to a 9-inch cardboard cake circle. Set aside.
- To make the Chocolate Buttercream: In a saucepan, combine the sugar and water. Over medium-high heat, bring the mixture to a boil and continue boiling without stirring until the syrup reaches the soft ball stage, 240°F on a candy thermometer. Boil to 240 degrees or soft ball stage.
- Meanwhile, in a mixer at medium-high speed, beat the eggs and egg yolk they are light yellow and form a ribbon when the beaters are lifted out. Reduce the speed and, still beating, gradually pour the hot syrup into the egg mixture. Increase the speed and whip the mixture until it cools to room temperature. Still beating, add the butter, a piece at a time. Then pour in the melted chocolate and, if desired, the rum, continuing to beat the mixture until it is smooth and well blended.
- To make the caramel, put the sugar in a heavy saucepan and cook it over medium heat until it melts and turns a medium amber color, taking care not to burn it. Remove it from the heat and pour the caramel over 1 of the reserved cake layers. Run the edge of a chef's knife through some softened butter to coat it, then use the buttered knife edge to spread the caramel evenly over the layer's surface. Leave the caramel to cool, set, and harden. With the knife, cut across the caramel layer's diameter in 6 equally spaced places to form 12 equal wedges. Set aside.
- To assemble the torte: Set aside half of the Chocolate Buttercream. With the remaining buttercream, spread a 1/8-inch-thick layer on top of one cake layer that will be the torte's base. Transfer another cake layer on top of the buttercream and spread it with another layer of buttercream. Continue layering the remaining cake and buttercream. Use a pastry comb to coat the entire edge of the torte evenly and decoratively with buttercream.
With a knife, mark the buttercream on top of the torte into 12 equal
wedges. Put the reserved buttercream in a piping bag with a decorative tip
and use it to decorate each marked wedge. Then take the 12 caramel-coated
wedges and lean them decoratively on top of the piped buttercream. Keep
refrigerated until serving. To serve, use a sharp knife or cake cutter
dipped in hot water to cut the Dobos Torte along its individual marked
Makes one 9-inch torte, 12 servings
ABOUT THIS RECIPE
This version of one of Vienna's most famous pastry creations comes from that city's Korso restaurant.