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Dobostorte

 Dobostorte
It takes some time to prepare "Dobostorte", but the effort is well worth it! Every forkful is moist and delicious.—Susan Carn, Fremont, Ohio
12 ServingsPrep: 1-1/4 hours Bake: 10 min./batch + cooling

Ingredients

  • 6 eggs, separated
  • 3/4 cup sugar
  • 1 cup all-purpose flour
  • CHOCOLATE BUTTERCREAM:
  • 1-3/4 cups semisweet chocolate chips
  • 1/3 cup plus 2 tablespoons brewed coffee
  • 1/3 cup plus 2 tablespoons sugar
  • 7 egg yolks, lightly beaten
  • 1-1/4 teaspoons vanilla extract
  • 1 cup butter, softened
  • CARAMEL TOPPING:
  • 12 caramels
  • 7 teaspoons evaporated milk

Directions

  • Place egg whites in a small bowl; let stand at room temperature for
  • 30 minutes. Meanwhile, using a pencil, draw an 8-in. circle on each
  • of seven sheets of parchment paper. Place each sheet, pencil mark
  • down, on a baking sheet; set aside.
  • In a large bowl, beat egg yolks on high speed for 5 minutes or until
  • thick and lemon-colored. Gradually beat in sugar. Sift flour twice;
  • gradually add to yolk mixture and mix well (batter will be very
  • thick).
  • With clean beaters, beat egg whites on medium until soft peaks form.

2 of 2

Dobostorte (continued)

Directions (continued)

  • Gradually fold into batter. Place 1/2 cup batter on one of the
  • prepared baking sheets; using a small spatula, spread batter evenly
  • into an 8-in. circle. Bake at 350° for 6-7 minutes or until cake
  • springs back when lightly touched (do not overbake).
  • Cool on a wire for 5 minutes; gently peel off parchment paper. Repeat
  • with remaining batter and pans. When cool, stack cakes with waxed
  • paper or paper towels in between. Gently smooth top and sides of
  • stack. Refrigerate overnight if desired.
  • For buttercream, in a small saucepan, melt chips with coffee and
  • sugar; stir until smooth. Remove from the heat. Add a small amount
  • of mixture to egg yolks; return all to the pan, stirring constantly.
  • Cook for 2 minutes or until mixture is thickened and reaches
  • 160°, stirring constantly. Remove from the heat; stir in
  • vanilla. Cool to room temperature.
  • In a large bowl with a whisk attachment, beat butter until fluffy,
  • about 5 minutes. Gradually beat in chocolate mixture. If necessary,
  • refrigerate until frosting achieves spreading consistency.
  • Set aside one cake layer. Spread 1/4 cup frosting on each of the
  • remaining cake layers; stack on a serving plate.
  • In a small saucepan, melt caramels with milk. Remove from the heat;
  • pour evenly over reserved cake layer. Place on top of cake. Frost
  • sides of cake and decorate the top with remaining frosting. Yield:
  • 12 servings.
Nutritional Facts: 1 slice equals 477 calories, 29 g fat (16 g saturated fat), 267 mg cholesterol, 178 mg sodium, 52 g carbohydrate, 2 g fiber, 8 g protein.