Dobos torta – Hungarian chocolate layered cake

As promised, we have prepared the dessert you voted theĀ most votes and thank you for all the comments and private messages šŸ™‚ . For this first survey the Dobos cake is the winner, but soon we will also present the chestnut dessert!
dobos torteThe Dobos cake was created in 1885 by the Hungarian patissierĀ JĆ³zsef C. Dobos in honour of the National Exposition of Budapest and the first to taste it was Franz Joseph I and Empress Elisabeth of Austria (Princess Sissi). The objective of the confectioner JĆ³zsef, was to create a cake different from any other, a cake that, despite the obvious lack of refrigerators, could maintained its freshnessĀ for many days. Thus, he conceived the sixth layer coated with caramel, to avoid the cake went too dry. According to tradition, the cake would be made up of five discs of sponge cake, filled with chocolate butter cream and covered with a sixth hard caramel layer. But since we did not want to overdo the calories, we decided to replace butter with whipped cream and mascarpone cheese šŸ™‚ . Today, we do haveĀ refrigerations,that’s why some pastry chefs have reinterpreted the arrangement of the sixth layer, cutting it in triangles and placing them on top. We tried this out… šŸ™‚

Do not forget to try our mini Dobos with white chocolate! šŸ™‚

If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.


Dobos torta

Cuisine Vegetarian
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12 people
Difficulty Medium


Sponge cake

  • 8 egg whites
  • 250 g of powdered sugar
  • 250 g of flour
  • 125 g of butter
  • 8 egg yolks
  • a pinch of salt


  • 500 g of mascarpone cheese
  • 400 ml of whipping cream
  • 50 g of cocoa
  • 150 g of powdered sugar


  • 150 g of white sugar


Sponge cake

  1. Beat the egg whites with the powdered sugar.
  2. Stirring constantly, gently add the flour, the egg yolks and the butter melted but not too hot.
  3. Divide the dough into six cake tins of about 20 cm in diameter. If you do not have six identical cake tins, simply bake one disc at a time :).
  4. Bake at 200 degrees for 15-18 minutes.


  1. Mix the mascarpone cheese with the icing sugar and cocoa.
  2. Lightly whip the cream and add to the mascarpone.
  3. Using a spatula spread the cream on 5 discs, with a thickness of about 3-4mm.
  4. Overlap all the discs, then spread a thin layer of cream also on the sides and top of cake.


  1. Cut the sixth layer in 12 equal wedges.
  2. In a pan caramelized granulated sugar.
  3. Lay the trinagles on a wire rack and pour the caramel. With a knife dipped in cold water, cut off any imperfection.
  4. Put the remainig ganache in a pastry bag and spread out 12 balls on top of the cake on the edge šŸ˜‰ . Lie sideways the caramel triangles, with the point towards the center.


2 Comments on “Dobos torta – Hungarian chocolate layered cake”

  1. Pingback: Goulash: Hungarian meat soup Recipe - Fratelli ai Fornelli

  2. Pingback: Mini Dobos with white chocolate Recipe - Fratelli ai Fornelli

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.