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1. For the cake layers, draw round the base of a 20cm cake tin or plate onto 6 pieces of baking parchment. Heat the oven to 180C/fan 160C/gas 4.
2. Put the egg yolks in a large bowl with half the sugar and the vanilla. With an electric beater, whisk until thick, pale and mousse-like. In a separate bowl, whisk the egg whites to soft peaks, add the remaining sugar and continue to whisk until it forms stiff peaks. Fold the egg whites into the egg yolk mixture along with the flour.
3. Lay all 6 sheets of parchment on a work surface and divide the cake mixture between then. Spread the mixture out to fill the outlines. Put on baking sheets and bake in 2-3 batches for about 12-15 minutes or until golden. Cool, remove the paper and store in an airtight box with layers of baking parchment between them.
4. To make the praline, dissolve the sugar in 3 tbsp water over a low heat. Increase the heat and boil gently until the syrup turns amber, swirling the pan as you go. Add the hazelnuts and tip the caramel out onto an oiled baking sheet. Cool. Break off one third for decoration. Snap the remaining praline into pieces and whizz in a food processor until it is the texture of coarse sand.
5. For the buttercream, melt the chocolate in a bowl over a pan of simmering water or in the microwave. Whisk the egg yolks until pale and thick. Meanwhile, dissolve the sugar in 2 tbsp water, then boil until it thickens. Whisking constantly, pour the syrup onto the egg yolks and whisk until cool and very thick. Add the butter and fold in the melted chocolate. Chill.
6. Put one of the cake layers on the serving plate, spread with 1 tbsp of buttercream, scatter over 1 tbsp of praline and top with another cake layer. Repeat until you have used up all of the cake layers. Use the rest of the butter cream to ice the top and sides of the cake, chill until set.
7. Finally, melt the chocolate and butter together in a bowl over a pan of simmering water or in the microwave. Stir in the cream and set aside to cool and thicken so it is spreadable. Spread the ganache over the top and sides of the cake. Just before serving, scatter over the whole praline hazelnuts.

Per servng

852 kcalories, protein 12.5g, carbohydrate 82g, fat 55.1 g, saturated fat 27.5g, fibre 2.2g, salt 0.19 g

Latest comments and suggestions

• Vanda

  12 November 2007

  Vanda commented on this recipe

  Well this is really nice, but the original cake little bit different. You have to make a Dobos caramel (heat sugar without butter or water) put to the last layer, quickly cut into 8 pieces, than put into the top of the cake.

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• Kati

  02 January 2008

  Kati commented on this recipe

  Being a Hungarian and thus enjoying and adoring the true Kaffee und Kuchen tradition, I could not stand writing a comment on this recipe. Dobos torte is a cake of layers of chocolate butter cream and a simple cake dough and it is topped) and that is the most tricky part of making the cake0 with a hard crunchy caramel roof. See a picture here. The recipe and picture here is thus not the Hungarian Dobos torta and would be nice if the original recipe would be posted instead of the current one. http://www.europeancuisines.com/Hungary-Dobos-Dobosh-Torte-Torta-Chocolate-Buttercream-Layer-Cake

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• GFrecipes

  04 April 2008

  GFrecipes commented on this recipe

  This recipe is an insult to the original.

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Ingredients

• 7 large eggs , separated
• 150g caster sugar or vanilla sugar
• 1 tsp vanilla extract
• 150g plain flour , sifted

HAZELNUT PRALINE

• 125g caster sugar
• 100g hazelnuts

BUTTERCREAM

• 125g dark chocolate
• 6 large egg yolks
• 125g caster sugar
• 225g unsalted butter , softened

GANACHE

• 300g dark chocolate
• 100g unsalted butter
• 2 tbsp double cream

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Difficulty and servings

Cuts into 10

Preperation and cooking times

Ready in 2½ hours + chilling

Ingredients

• 7 large eggs , separated
• 150g caster sugar or vanilla sugar
• 1 tsp vanilla extract
• 150g plain flour , sifted

HAZELNUT PRALINE

• 125g caster sugar
• 100g hazelnuts

BUTTERCREAM

• 125g dark chocolate
• 6 large egg yolks
• 125g caster sugar
• 225g unsalted butter , softened

GANACHE

• 300g dark chocolate
• 100g unsalted butter
• 2 tbsp double cream

Per servng

852 kcalories, protein 12.5g, carbohydrate 82g, fat 55.1 g, saturated fat 27.5g, fibre 2.2g, salt 0.19 g

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