Dobos Torte

Dobos Torte

                         Ingredients                                           Yield: 1, 9-inch 6 Layer Cake

                (For Sponge Cake)

• 6                       Eggs, Separated
• Dash                  Salt
• 133g (2/3 Cups) Granulated Sugar
• 140g (1 Cup)      All-Purpose Flour (Sifted)

                (For Chocolate Icing)

• 180g (6oz, 6 squares) Semisweet Chocolate
• 45g (3 Tbsp)              Strong Coffee
• 225g (1 Cup)              Butter (Room Temp)
• 140g (1 Cup)              Icing Sugar (Sifted)
• 3                               Eggs

                (For Caramel Top)

• 169g (3/4 Cups)        Granulated Sugar

                     Instructions

                 (For Sponge Cake)

1. Prepare your 9-inch cake pans. Coat bottom and sides with butter, and place a piece of parchment on the bottom. If need be, coat top of parchment with butter as well. 
2. Preheat your oven to 400 degrees F (200 degrees C). 
3. Beat your egg whites with a dash of salt until they form stiff peaks. 
4. In a separate bowl whisk your egg yolks and sugar until it become a light yellow colour. 
5. Fold in 1/4 cup of your sifted flour. Then fold in a scoop of you egg whites. Do this alternatively until everything is incorporated. 
6. Divide one-sixth of your batter into one of your prepared pans. (Divide batter evenly into six bowls before hand to be sure you have equal amounts). Spread the batter evenly to coat the entire bottom of the pan. 
7. Bake for 10-12 minutes. Keep an eye on your cake because the layers will brown very quickly. 
8. When the layers are baked. Remove them from the oven and flip out onto a wire rack right away. remove parchment from the bottom and let the layers cool. 

                 (For Chocolate Icing)

1. Using a double broiler, melt the chocolate, and add the coffee as well. 
2. In a separate bowl, beat together the butter and sugar until it is light and fluffy.
3. Add the melted chocolate to the butter and sugar mixture and mix well. 
4. Beat in the eggs one at a time (use an electric mixer for better results). 
5. Beat the icing until it is light and fluffy.
6. Keep in the refrigerator until you are ready to use it. 

                  (For Caramel Top)

1. Place the sugar into a pot, add a splash of water to help dissolve the sugar. 
2. Melt on the stove until the caramel becomes a dark rich golden shade. 
3. Take the flattest cake layer you baked and pour the hot caramel over top. Spread the caramel around with a spatula so it is covering the entire layer and is spread out evenly. 
4. Before it cools, quickly use a greased sharp knife and cut the caramel covered cake into 12 or 14 wedges. 
5. Set aside to cool completely. 

                (Icing the Cake)

1. Place your first cake layer down. You may want to spread a smudge of icing under the layer on the plate so it won't move around. 
2. Brush the top of the first layer of simple syrup (equal parts sugar and water, boiled until sugar has melted) then scoop the icing on and spread it around until even. 
3. Place the next cake layer on. Do the same with the simple syrup and icing. 
4. When all the layers (besides the caramel layer) has been iced, make sure you finish the sides of the cake with icing. be sure that the sides and the top are smooth and completely covered. 
5. One by one, place the caramel sponge cake wedges on the top of the cake. Either at a slant or down flat. 
6. Serve your cake, cutting on either sides of the caramel wedges. 
7. Enjoy!

Check out the video!

https://www.youtube.com/watch?v=PqJ21aFG1ME