Amy Emberling, Lindsay-Jean Hard, Lee Vedder, Corynn Coscia

Dobos Torta

Name: Dobos Torta
Yield: Makes 1 five-layer torte
Cuisine: Hungarian
Ingredients: 3⅓ cups plus 1 Tbsp [680 g] granulated sugar; 1 Tbsp corn syrup; ¼ tsp fine sea salt; 7 large eggs, room temperature, separated; 1 Tbsp water, hot; 1⅓ cups [160 g] powdered sugar, sifted; ½ tsp vanilla extract; 1½ cups [340 g] water; 1 cup [180 g] bittersweet chocolate (60 to 65%); 1⅓ cups [290 g] unsalted butter, room temperature; 1 large egg, room temperature; 3 Tbsp instant espresso powder; ¾ cup [150 g] granulated sugar; ⅔ cup [90 g] pastry flour

Preparation info

Makes
1
five-layer torte

Difficulty
Easy

Appears in

Zingerman’s Bakehouse Celebrate Every Day

By Amy Emberling , Lindsay-Jean Hard , Lee Vedder and Corynn Coscia

Published 2024

About

This torte is a five-layered, light vanilla sponge cake filled and iced with chocolate espresso buttercream and garnished on top with a distinctive layer of crispy golden caramel. The famous dessert evokes the elegance of Budapest’s late nineteenth-century coffeehouse culture and the pastry traditions of Hungary, a country touted as “the land of ten million pastry lovers,” by George Lang, the Hungarian-born Amer