“This Hungarian cake is so absolutely worth making, but most of the recipes for Dobostorte are so rich and involved that home cooks don't feel like going to all the trouble. This one, courtesy of the old Time-Life "Foods of the World" cookbooks, is easier. I've made it many times and it really isn't hard! If you don't feel like making this filling, make your own tried-and-tested chocolate filling. It's worth making the cake layers and freezing them, and you'll know you have on hand the makings of one of the most delicious cakes, even if you don't use the classic filling and topping. Don't be put off by the detailed instructions: it makes things easier for you.”
16 slices

Ingredients Nutrition


  2. Although most methods tell you to grease and flour the underside of 2 or more 9" (23cm) cake tins, I found it easiest to use the bottoms of loose-bottomed cake tins, regardless of width.
  3. Grease these removeable, flat, round cake tin bottoms with butter, sprinkle over flour, shake to coat, and shake off excess. Most ovens will probably only take 2 at a time, as you have to bake in the centre of the oven.
  4. Preheat oven to 350 deg F/180 deg C (170 deg for convection ovens).
  5. Cream the butter and sugar well, until creamy.
  6. Beat in the eggs and mix well.
  7. Stir in the flour, salt and vanilla essence.
  8. Continue to mix at slow speed until you have a smooth, firm batter.
  9. With a palette knife or other utensil, spread the batter as evenly as possible on the prepared cake tin bottoms -- 1/8 of an inch thick or less than 1/2 cm.
  10. Bake in the middle of the oven for 7 - 9 minutes, or until each layer is lightly brown around the edges.
  11. Remove, and with a serrated knife gently scrape off any batter that has dribbled over the sides of the tin.
  12. Loosen the layer with a knife or spatula, and remove carefully to a cake rack.
  13. Wipe the tin bottoms, repeat the greasing process, and repeat the baking process.
  14. You should have 7 beautifully thin, firm cake layers.
  15. THE FILLING: Combine the sugar, cream of tartar and water in a small pot.
  16. Stir over low heat until the sugar has completely dissolved, then turn heat to high and boil the syrup without stirring until it registers 238 deg F/about 110 deg C on a candy thermometer, or until a drop of the syrup forms a soft ball in cold water.
  17. Meanwhile beat the 8 egg yolks for about 4 minutes or long enough to thicken them -- they should get lighter in colour.
  18. Pour the hot syrup into the eggs, letting the mixer continue to beat at medium speed, until the mixture cools to room temperature and changes to a smooth, thick cream. (15 mins).
  19. Beat in the cocoa, salt and vanilla essence.
  20. Lastly, beat in the butter, adding it in small pieces until it is well absorbed.
  21. Refrigerate while you make the glaze.
  22. GLAZE: Choose the most attractive of the cake layers and put on a flat tin.
  23. Mix sugar and water in a heavy-bottomed pot. Cook until the sugar dissolves, boils and begins to darken in colour.
  24. Swirl the tin while continuing to boil, until caramel becomes a golden brown, then pour it over the layer you've chosen.
  25. With a buttered knife, quickly mark the glaze into 16 equal wedges, cutting nearly but not quite, through to the bottom of the glaze.
  26. Scrape away glaze on tin so layer won't stick and break!
  27. This will be the top of your torte.
  28. ASSEMBLING: Place a cake layer on a serving plate and spread chocolate filling over it to a thickness of about 1/8 inch, then top with another layer.
  29. Continue -- finishing with a layer of filling, and then the glazed top layer.
  30. Use rest of filling to cover the sides of the cake, smooth it, and refrigerate.
  31. To serve, slice along the lines marked in the glaze.

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