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Dobos Torte Recipe

The Dobos Torte was first presented at the National General Exhibition of Budapest in 1885. It was prepared by famous Hungarian confectioner József C. Dobos.

Preparation: 1 hours | Cook: 40 minutes | Yield: 1 9-inch cake

Dobos Torte



  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 1 2/3 cup cake flour

Chocolate Filling

  • 3/4 cup butter, softened
  • 2 cups powdered sugar
  • 1/2 cup cocoa
  • 1/4 cup light corn syrup
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla

Caramel Glaze

  • 1/4 cup water
  • 1 cup sugar
  • 1 tablespoon butter



  1. Preheat oven to 350 degrees F.
  2. In large bowl of stand mixer, cream together butter and sugar until light and fluffy.  Beat in eggs, one at a time, fully incorporating after each addition.   Beat in orange zest and vanilla, then beat in cake flour.
  3. Using the bottom of a 9-inch springform pan, trace and cut out 6 circles of wax paper or parchment paper.  The circles will be to line the bottom of the springform pan when cooking each layer.
  4. Grease bottom and sides on 9-inch springform pan.  Place wax paper circle in bottom of pan and place a scant 2/3 cup of batter in pan.  Bake in preheated oven for 12 to 15 minutes until edges are lightly browned.  Do not over bake.  (You can bake as many layers at once depending on how many springform pans you have.  I just have one, so I bake each layer one at a time.)
  5. Allow torte layer to cook in pan for one minute.  Run knife along edge of pan, separate bottom of pan from the rest of the pan and carefully remove layer to cooling rack.  Discard wax paper circle .  Wipe out inside bottom and sides of springfoam pan and repeat step 4 five more times to create a total of six torte layers.  Allow layers to cool completely.

Chocolate Filling

  1. In bowl of electric mixer, beat the butter until creamy.  On lowest setting, slowly add powdered sugar and cocoa.  Once incorporated turn electric mixer speed up to high and beat until fluffy for about 2 minutes.
  2. Reduce speed of mixer to low and slowly add corn syrup, heavy cream, and vanilla.  Mix until fully blended.  Refrigerate while preparing caramel glaze.

Caramel Glaze

  1. Among the torte layers, set the prettiest layer over a rack with bowl underneath rack to catch caramel drippings.  This layer will be the top of the torte.  Butter a knife and have it ready to use to score the caramel glaze.
  2. Add water, sugar, and butter to a saucepan over a medium high heat.  Bring to a boil and cook until a light butterscotch color.  Watch the caramel carefully while it is cooking.  If the caramel over browns  it will taste bitter and burnt.
  3. Immediately pour caramel glaze over cake layer on rack over bowl and with the buttered knife, quickly score the caramel into 8 or more equal wedges without cutting all the way through to the cake.  (This is done so that the cake can be sliced once the caramel glaze hardens.)

Assemble Torte

  1. Place one torte layer on serving plate.  Spread a thin 1/8 inch of chocolate filling over top of torte layer.  Repeat with remaining four plain layers, then top with the caramel glazed layer.  Use the remaining filling to frost the sides on the torte.   Refrigerate until ready to serve.
  2. To serve the Dobos Torte, slice along the scored wedge lines in the caramel glaze.

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