I usually make Dobos when I have time on a weekend afternoon and no one is rushing me, as it requires patience and some order in the kitchen. There are always many dishes to wash, and a little discipline is needed with the layers, but in the end, the difference is noticeable. I have never used a mixer for the layers, and I believe the airy texture is different this way.
Quick Info
Total time: 4 hours (including cooling and assembling)
Servings: 16-20 slices
Difficulty: advanced, with patience
Ingredients
Layers:
10 medium eggs
10 tablespoons sugar (approx. 200 g)
10 tablespoons white flour (approx. 200 g)
Cream:
5 large eggs
400 g sugar
400 g butter with at least 82% fat (at room temperature)
50 g cocoa
Glaze:
12 tablespoons sugar (approx. 240 g)
1 tablespoon vinegar
Preparation Method
1. Preparing the layers
Preheat the oven to 200°C, without ventilation. Break the eggs and separate the egg whites from the yolks. In a clean bowl, beat the egg whites with a spiral whisk, not with a mixer. When they become frothy, gradually add the sugar and continue beating until you achieve a dense foam. Incorporate the yolks, one at a time, gently mixing with a wooden spoon.
Gradually add the sifted flour, mixing gently so as not to lose volume. Divide the mixture into 6 equal parts. Pour each part onto the bottom of a baking tray lined with parchment paper (approximate size: 33x24 cm). Smooth with a thin spatula into an even layer. Bake each layer for 7-10 minutes until golden. Remove and cover with a clean towel to prevent drying out. Repeat with the remaining layers. One of the layers is kept for the burnt sugar glaze.
2. Preparing the cream
Place the whole eggs in a stainless steel bowl, add the sugar and sifted cocoa. Mix well with a whisk. Place the bowl over a bain-marie, ensuring the base does not touch the water, and stir continuously until the mixture thickens slightly and the sugar is completely dissolved (12-15 minutes). Allow the cream to cool to room temperature.
In another bowl, cream the butter with a wooden spoon until very creamy. Add the cooled cream in small batches and homogenize. If it tends to curdle, mix faster or gently warm the bowl for a few seconds. Refrigerate for at least 45 minutes. The cream should be thick.
3. Assembling the cake
Place the first layer on a serving platter and spread with cream in an even layer, neither thin nor thick. Continue with the remaining layers and cream, reserving a small amount of cream for the sides. Gently press down after each layer to stick. Refrigerate the cake while working on the glaze.
4. Burnt sugar (glaze)
Cut the remaining layer into 3 equal strips, then each strip into 12 equal rectangles – a total of 36 pieces. Prepare parchment paper on a countertop.
Put the sugar in a small saucepan with a thick bottom over medium to low heat. Allow it to melt without stirring too much at first. When it turns golden, swirl the pan to melt evenly. When completely liquid and without crystals, add the vinegar (be careful of the steam). Remove from heat.
With a spoon, quickly spread a thin layer of burnt sugar over each rectangle of layer. Immediately cut each into separate rectangles with a thin knife warmed in hot water, wiped before each cut. If the sugar hardens too quickly, warm it slightly again.
5. Final assembly
Remove the cake from the refrigerator. Smooth the edges with the remaining cream. Place the burnt sugar decoration over the cream layer on top, one by one, pressing gently. You can decorate the edges with leftover cream or ground nuts if preferred. Refrigerate for at least 6 hours or overnight.
Why I make this recipe often
The Dobos cake keeps well in the refrigerator, is easy to portion, and can be adapted for various occasions. The layers bake quickly and can be made in advance. The cream is stable and has an intense cocoa flavor without being heavy or oily. If prepared correctly, it does not become overly soggy and can last 3-4 days without issues.
Tips and variations
Tips
Use fresh eggs at room temperature.
Do not beat the flour too hard into the mixture to avoid losing air.
The cream must be completely cooled before combining with the butter; otherwise, it may curdle.
The knife used to portion the burnt sugar glaze must always be hot and dry; otherwise, it will crack the glaze.
If you have special trays for layers, it’s easier; if not, the back of the tray works very well.
Substitutions
You can use regular granulated sugar or, if you find it, sugar from brands with finer granulation – it helps with meringue and glaze.
If you don’t have 82% butter, use 80% butter, but avoid margarine.
Cocoa can be replaced with quality cocoa powder or even grated dark chocolate, but the taste will be different.
Variations
For decoration, ground nuts or hazelnuts can also be used if you don’t want burnt sugar.
You can assemble it in a round shape if you want, cutting the layers with a template.
For flavor, you can add a little rum essence to the cream after cooling.
Serving ideas
The cake is best cut with a long, sharp knife dipped in hot water.
It is served cold, straight from the refrigerator. Portions can be smaller as it is a dense dessert.
You can place each slice on parchment paper for clean serving.
Frequently Asked Questions
1. Can I bake all the layers at once if I have multiple trays?
I do not recommend it. Bake them individually to avoid drying the edges or uneven baking.
2. What do I do if my cream curdles?
Mix quickly, possibly add a tablespoon of Nutella, or warm it slightly in the microwave. Usually, it binds back together.
3. Can the Dobos cake be frozen?
The layers and cream separately – yes, assembled I do not recommend, the burnt sugar changes texture after freezing.
4. What do I do if the burnt sugar hardens before I finish decorating?
Warm it again over low heat without burning it. Work as quickly as possible when spreading it.
5. Can I reduce the sugar in the recipe?
For the cream and layers, I do not recommend reducing it much; otherwise, the texture will suffer. For the glaze, a thinner layer can be used.
Nutritional values
One slice (out of 20 servings): approx. 350 kcal
Fats: 18 g
Carbohydrates: 40 g
Proteins: 5 g
It is a rich cake, with enough sugar and butter, so it is for celebrations, not for every day.
Storage and reheating
The cake keeps in the refrigerator, covered, for up to 4 days. The burnt sugar glaze remains crispy for 1-2 days, then softens. I do not recommend freezing except for the layers. For serving, take it out of the refrigerator 10-15 minutes before cutting for easier slicing. If the layers or cream seem too firm, they soften quickly once they reach room temperature.
Quick Info
Total time: 4 hours (including cooling and assembling)
Servings: 16-20 slices
Difficulty: advanced, with patience
Ingredients
Layers:
10 medium eggs
10 tablespoons sugar (approx. 200 g)
10 tablespoons white flour (approx. 200 g)
Cream:
5 large eggs
400 g sugar
400 g butter with at least 82% fat (at room temperature)
50 g cocoa
Glaze:
12 tablespoons sugar (approx. 240 g)
1 tablespoon vinegar
Preparation Method
1. Preparing the layers
Preheat the oven to 200°C, without ventilation. Break the eggs and separate the egg whites from the yolks. In a clean bowl, beat the egg whites with a spiral whisk, not with a mixer. When they become frothy, gradually add the sugar and continue beating until you achieve a dense foam. Incorporate the yolks, one at a time, gently mixing with a wooden spoon.
Gradually add the sifted flour, mixing gently so as not to lose volume. Divide the mixture into 6 equal parts. Pour each part onto the bottom of a baking tray lined with parchment paper (approximate size: 33x24 cm). Smooth with a thin spatula into an even layer. Bake each layer for 7-10 minutes until golden. Remove and cover with a clean towel to prevent drying out. Repeat with the remaining layers. One of the layers is kept for the burnt sugar glaze.
2. Preparing the cream
Place the whole eggs in a stainless steel bowl, add the sugar and sifted cocoa. Mix well with a whisk. Place the bowl over a bain-marie, ensuring the base does not touch the water, and stir continuously until the mixture thickens slightly and the sugar is completely dissolved (12-15 minutes). Allow the cream to cool to room temperature.
In another bowl, cream the butter with a wooden spoon until very creamy. Add the cooled cream in small batches and homogenize. If it tends to curdle, mix faster or gently warm the bowl for a few seconds. Refrigerate for at least 45 minutes. The cream should be thick.
3. Assembling the cake
Place the first layer on a serving platter and spread with cream in an even layer, neither thin nor thick. Continue with the remaining layers and cream, reserving a small amount of cream for the sides. Gently press down after each layer to stick. Refrigerate the cake while working on the glaze.
4. Burnt sugar (glaze)
Cut the remaining layer into 3 equal strips, then each strip into 12 equal rectangles – a total of 36 pieces. Prepare parchment paper on a countertop.
Put the sugar in a small saucepan with a thick bottom over medium to low heat. Allow it to melt without stirring too much at first. When it turns golden, swirl the pan to melt evenly. When completely liquid and without crystals, add the vinegar (be careful of the steam). Remove from heat.
With a spoon, quickly spread a thin layer of burnt sugar over each rectangle of layer. Immediately cut each into separate rectangles with a thin knife warmed in hot water, wiped before each cut. If the sugar hardens too quickly, warm it slightly again.
5. Final assembly
Remove the cake from the refrigerator. Smooth the edges with the remaining cream. Place the burnt sugar decoration over the cream layer on top, one by one, pressing gently. You can decorate the edges with leftover cream or ground nuts if preferred. Refrigerate for at least 6 hours or overnight.
Why I make this recipe often
The Dobos cake keeps well in the refrigerator, is easy to portion, and can be adapted for various occasions. The layers bake quickly and can be made in advance. The cream is stable and has an intense cocoa flavor without being heavy or oily. If prepared correctly, it does not become overly soggy and can last 3-4 days without issues.
Tips and variations
Tips
Use fresh eggs at room temperature.
Do not beat the flour too hard into the mixture to avoid losing air.
The cream must be completely cooled before combining with the butter; otherwise, it may curdle.
The knife used to portion the burnt sugar glaze must always be hot and dry; otherwise, it will crack the glaze.
If you have special trays for layers, it’s easier; if not, the back of the tray works very well.
Substitutions
You can use regular granulated sugar or, if you find it, sugar from brands with finer granulation – it helps with meringue and glaze.
If you don’t have 82% butter, use 80% butter, but avoid margarine.
Cocoa can be replaced with quality cocoa powder or even grated dark chocolate, but the taste will be different.
Variations
For decoration, ground nuts or hazelnuts can also be used if you don’t want burnt sugar.
You can assemble it in a round shape if you want, cutting the layers with a template.
For flavor, you can add a little rum essence to the cream after cooling.
Serving ideas
The cake is best cut with a long, sharp knife dipped in hot water.
It is served cold, straight from the refrigerator. Portions can be smaller as it is a dense dessert.
You can place each slice on parchment paper for clean serving.
Frequently Asked Questions
1. Can I bake all the layers at once if I have multiple trays?
I do not recommend it. Bake them individually to avoid drying the edges or uneven baking.
2. What do I do if my cream curdles?
Mix quickly, possibly add a tablespoon of Nutella, or warm it slightly in the microwave. Usually, it binds back together.
3. Can the Dobos cake be frozen?
The layers and cream separately – yes, assembled I do not recommend, the burnt sugar changes texture after freezing.
4. What do I do if the burnt sugar hardens before I finish decorating?
Warm it again over low heat without burning it. Work as quickly as possible when spreading it.
5. Can I reduce the sugar in the recipe?
For the cream and layers, I do not recommend reducing it much; otherwise, the texture will suffer. For the glaze, a thinner layer can be used.
Nutritional values
One slice (out of 20 servings): approx. 350 kcal
Fats: 18 g
Carbohydrates: 40 g
Proteins: 5 g
It is a rich cake, with enough sugar and butter, so it is for celebrations, not for every day.
Storage and reheating
The cake keeps in the refrigerator, covered, for up to 4 days. The burnt sugar glaze remains crispy for 1-2 days, then softens. I do not recommend freezing except for the layers. For serving, take it out of the refrigerator 10-15 minutes before cutting for easier slicing. If the layers or cream seem too firm, they soften quickly once they reach room temperature.