Dobos torte
Five thin sponge layers, chocolate buttercream and the signature caramel top.
The Dobos torte is one of the best-known creations of Hungarian confectionery. József C. Dobos presented it in 1885; its novelty was the caramel top, which protected the cream from drying out and let the cake keep for days without refrigeration.
We build ours the traditional way: five thinly baked sponge layers with chocolate buttercream between them, and a glassy caramel top. The caramel is cut into portions before it sets and placed back on the cake, so it does not shatter when sliced. The cream is made with real butter and dark chocolate.
Available whole or by the slice, and can be ordered in advance for special occasions.
Serving and storage
We keep the Dobos torte chilled, but it is worth taking it out a quarter of an hour before eating: the buttercream is dense when cold and turns properly creamy at room temperature. The caramel top draws moisture in the fridge over a few days, so the cake is at its best within the first two.
Ingredients
Egg, flour, sugar, butter, dark chocolate, cocoa, milk.
Allergens
For questions about allergens, please contact our staff in person or by phone.
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