Dobos Torte

When we called our granddaughter on her birthday this year, she shared that she had made a Dobos Torte for her birthday cake. It sounded delicious and quite intriguing! Since we don't live close enough to sample hers, I figured I'd have to make my own. This is the recipe she used and it worked quite nicely for us as well. 

Dobos Torte

for the sponge cakes:

• 7 eggs, separated
• 3 egg yolks
• 3 1/2 cups powdered sugar
• 3/4 cup flour
• 1/8 teaspoon salt
• 1 tablespoon lemon juice

for the frosting:

• 1/2 pound semi-sweet chocolate (not quite 1 1/2 cups of chocolate chips)
• 2 sticks butter, softened
• 3 egg yolks
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla

for the optional caramel topping:

• 1/2 cup sugar
• 1 tablespoon water

Line 4 9x13 pans with parchment paper; grease and flour each one. (If you don't have four, bake in batches). Set aside. You can also free-hand shapes on parchment paper supported by cookie sheets.

Beat the 7 egg whites until stiff and set aside. In another bowl, beat together the 10 egg yolks until pale. Turn to low while adding the sugar. Beat on high speed until glossy. Mix in the flour and salt on low. Beat on high for 5 minutes, then mix in the lemon juice. Stir in some of the egg whites to loosen batter, the fold in the rest in 3 additions.

Carefully spread the batter into prepared pans. Bake at 450 degrees for 5 minutes. Immediately invert on a cooling rack, peel off parchment paper, and turn right-side-up to cool thoroughly. Then cut each cake into three pieces.

To make the frosting, melt the chocolate. (This takes about 1 minute in the microwave.) Cool to room temperature. Beat the butter, then add the chocolate. Mix in egg yolks, sugar and vanilla and beat until smooth.

Place one cake on serving platter. Spread with a thin layer of frosting. Repeat until all layers are stacked. If desired, save last one for caramel garnish. Then frost the sides. Keep in refrigerator.

For optional caramel garnish, melt sugar and water in a small saucepan. (After melting, the mixture dried out, but then it melted again.) When it turns amber, pour over reserved cake layer. Immediately cut into shapes using a greased knife or cookie cutter. Let harden, then cut again to separate pieces. Place on top of frosted cake.

Of course, everything tastes better with some whipped cream!