This classic Hungarian dessert has delicate sponge cake layers with velvety rich chocolate buttercream filling and topped with maple glaze hazelnuts. This torte is a special Hungarian dessert served at celebrations.
This worldwide recipe was inspired by a Hungarian pastry chef named József C. Dobos. It is a traditional dessert that would be made for special occasions throughout the year. It’s soft and delicate layers of sponge cake with a rich chocolate filling literally melts in your mouth and I decided to make a maple glaze hazelnuts that creates that natural sweetness of crunch. Traditional the topping is a caramel that is spread over the top layer of the sponge cake and then cut into triangular pieces then placed in a fan fashion. Since József C. Dobos created this beautiful cake, there has many variations, and it tends to be a personal preference, but the sponge cake and buttercream filling is the same.
This decadent dessert my Mom would make often growing up for special celebrations and I was always so impressed how she was able to create such a beautiful cake. Sometimes, she would make the caramel toppings which often seen on this cake.
Recipe ingredients:
- hazelnuts
- unsweetened chocolate
- eggs
- unsalted butter
- vanilla extract
- powdered sugar
- flour
- sugar
Helpful Tips and Suggestions when make this recipe:
I used hazelnuts on this cake since it is the traditional nut that is often ground and added to the frosting. However, you can substitute for walnuts or pecans.
Traditionally, the filling is not a dark chocolate, and although I used dark unsweetened chocolate, it was only 4 ounces or 1.5 of a cup and by time you add the butter it lightens the frosting. I would recommend staying with a chocolate that isn’t overly sweet since you are adding powdered sugar which sweetens it.
It is important to cream the butter until it’s light and fluffy to create a light and smooth frosting. When incorporating the powdered sugar, sift it before adding if it is clumpy to maintain a smooth velvety frosting and beat until well incorporated.
I sifted the flour twice, the first time to measure the flour and second time before adding it to the egg mixture when mixing the ingredients for the cake.
When whipping the egg whites, this recipe requires you to whip the whites just until rounded peaks are formed, you don’t want stiff peaks.
This cake is best if it sits in the refrigerator for 1-2 days before serving. This cake freezes well for up to a month, just make sure it is wrapped tightly.
Recommended:
Hungarian Dobos Torte
Equipment
- 12 x 17 sheet pan or six 8 inch round cake pans with removal bottoms
- electric mixer
- heavy bottom sauce pan
Ingredients
Frosting:
- 1/2 cup hazelnuts, skins removed, roughly chopped
- 1/4 cup maple syrup
- 4 oz unsweetened chocolate, melted
- 1 cup unsalted butter
- 1 tsp vanilla extract
- 3/4 cup powdered sugar
- 4 large eggs
Cake:
- 1 cup sifted all-purpose flour
- 6 large eggs, separated
- 1/2 cup sugar, separated to 1/4 cup each
Instructions
Filling/Frosting:
- In a medium skillet, on low-medium heat, add maple syrup and the larger pieces of chopped hazelnuts. Simmer for about 15 minutes until the maple syrup has thickened and the hazelnuts have crystalized. Transfer to parchment paper to cool.
- Melt chocolate in a heavy sauce pot or double-boiler and set aside to cool.
- In a large mixing bowl, cream butter until light and fluffy. Then add vanilla and powdered sugar, beat until well incorporated. If powdered sugar is clumpy, sift before adding.
- Beat eggs in a small bowl until frothy. Then add the melted chocolate to the egg mixture, and beat until the chocolate just until well combined. Then add to the butter mixture and beat until there is no butter pieces visible and the mixture is smooth and creamy, about 4-5 minutes. Set frosting into the refrigerator to cool.
Cake:
- Preheat oven to 350 °F. Prepare a 12 x 17 inch pan or six 8 inch round layer cake pans with removable bottoms with parchment paper.
- Sift flour over parchment paper and set aside. In a large medium mixing bowl, beat egg yolks and ¼ cup sugar until very thick and lemon coloured, about 4-5 minutes. Set aside.
- In a large mixing bowl, beat egg whites until frothy, and gradually add sugar beating well. Beat until rounded peaks are formed, about 3 minutes. Gently spread egg yolk mixture over beaten egg whites, folding in.
- Divide the sifted flour into four portions. Sift one portion at a time over the egg mixture and gently fold just until blended after each addition. Transfer the batter into the baking pan or cake pans equal amounts and spread to ¼ inch thickness.
- Bake for about 15 minutes, until lightly golden in colour. Remove to cooling racks and allow to rest for 4-5 minutes. Then carefully and quickly remove the parchment paper. Place the cake on the cooling racks to cool with right side up.
- Once the cake is cooled, if using a sheet pan, cut cake into 6 equal pieces, first in half then divide each half into 3 sections. Remove the frosting from the refrigerator, and beat until fluffy.
- Place the first layer on your serving tray, and begin layering. Add about 1/8-1/4 inch of the frosting after each cake layer is added. Once the cake is frosted, add the maple glazed hazelnuts to the top and bottom sides of the cake.
- Refrigerate until ready to serve.
Notes
Nutrition
How to make this recipe:
Frosting/Filling:
In a medium skillet, on low-medium heat, add maple syrup and the larger pieces of chopped hazelnuts. Simmer for about 15 minutes until the maple syrup has thickened and the hazelnuts have crystalized. Transfer to parchment paper to cool. Melt chocolate in a heavy sauce pot or double-boiler and set aside to cool.
Using an electric mixer, cream butter until light and fluffy in a large mixing bowl. Then add vanilla and powdered sugar, beat until well incorporated. (As I mentioned, if the powdered sugar is clumpy, sift it before adding it to the butter mixture) Beat eggs in a small bowl until frothy. Then add the melted chocolate to the egg mixture, and beat until the chocolate just until well combined. Then add this to the butter mixture and beat until there is no butter pieces visible and the mixture is smooth and creamy, about 4-5 minutes. Set frosting into the refrigerator to cool.
Cake:
Sift flour over parchment paper and set aside. In a large medium mixing bowl, beat egg yolks and ¼ cup sugar until very thick and lemon coloured, about 4-5 minutes. Set aside. In a large mixing bowl, beat egg whites until frothy, and gradually add sugar beating well. Beat until rounded peaks are formed, about 3 minutes. Gently spread egg yolk mixture over beaten egg whites, folding in.
Divide the sifted flour into four portions. Sift one portion at a time over the egg mixture and gently fold just until blended after each addition.
Transfer the batter into a prepared 12 x 17 inch baking pan or cake pans equal amounts and spread to ¼ inch thickness. Bake for about 15 minutes, until lightly golden in colour. Remove to cooling racks and allow to rest for 4-5 minutes. Then carefully and quickly remove the parchment paper. Place the cake on the cooling racks to cool with right side up. Once the cake is cooled, if using a sheet pan, cut cake into 6 equal pieces, first in half then divide each half into 3 sections.
Remove the frosting from the refrigerator, and beat until fluffy and it should lighten in colour. Place the first layer on your serving tray, and begin layering. Add about 1/8-1/4 inch of the frosting after each cake layer is added. Once the cake is frosted, add the maple glazed hazelnuts to the top and bottom sides of the cake.
Hi. Thank you so much for your recipe. I made this today and it was a big hit at our charity bakesale at work. I do have a question coz my frosting turned out kinda grainy. Not smooth.. I’m not sure if I used a bad chocolate, or if I didn’t melt the chocolate properly or if I should have beat the eggs with an electric mixer instead of just whisking it manually? I hope you can shed some light in where i went wrong 🙂
Regards,
Arianne
Hi Arianne,
I so happy you made this cake and it was a big hit at your bake sale! It may have been the powdered sugar that made the frosting to be grainy. If it was clumpy, I would suggest to sift it before adding it to the butter. Sometimes, when powdered sugar sits for a period of time, it tends to be that way.
But sounds like it everyone was impressed with your cake. 🙂
Thank you for your comment,
Rose
Thank you for the response, Rose!
I will give it another go in a week and try your suggestions. Fingers-crossed the frosting turns out better this time.
My pleasure Arianne, let me know how it goes. 🙂
Arianne,
I also would like to mention, make sure you beat the frosting long enough for the powdered sugar to be well combined in with the butter.
Rose made this family favourite for my Nephew’s birthday celebration. Sooo very moist and light tasting…..sooo delicious! Decorated to perfection, sooo pretty to place on the table in front of your guests! Rose, you made our Mom and Grandma very proud! 💕💕
Hi Barb,
I really appreciate your comment and rating. When Mom or Grandma made this dessert, it was such a special treat! I am so blessed they shared their recipes and Mom was there when I made my first Dobos 🙂
Thank you again Barb for your support and thoughtful comments.
Rose xo