Dobos cake

Ingredients for 1 servings:

• 6 eggs
• 150 g sugar
• 150 g flour
• 1 pinch of salt
• 250 g chocolate (dark chocolate)
• 110 g powdered sugar
• 6 tsp instant coffee powder
• 350 g butter, soft
• 250 g sugar
• 1 tsp butter

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

A classic of Hungarian confectionery for home

Preheat the oven to 200°C (180°C fan-assisted). Separate the eggs. Beat the egg yolks with 2 tablespoons of hot water and 120g of sugar until frothy. Sift the flour over the egg whites and fold in. Beat the egg whites with 30g of sugar and salt until stiff peaks form. Fold the beaten egg whites into the egg yolk cream. Draw a 26cm circle on a sheet of baking paper; this works best if you use the base of a springform pan. Turn the paper over and spread a little of the sponge mixture onto the circle and bake for about 6 minutes. Remove from the paper, place on a wire rack, and let cool. Bake about 7 more cakes in this way. For the cream, chop the chocolate and melt it over a hot water bath. Let cool to room temperature. Sift the icing sugar. Dissolve the coffee powder in 50ml of hot water, then let cool. Beat the butter until fluffy, gradually adding the chocolate, icing sugar, and coffee. Put about 4 tablespoons of the cream into a piping bag with a large star nozzle and place in the refrigerator. Meanwhile, spread cream on 7 sponge cakes and stack them on top of each other, placing the uncoated layer on top last. For the glaze, caramelize the sugar and butter in a small saucepan and then spread it on the top layer. Spread it out with a lightly oiled knife. Immediately divide the caramel into cake slices and allow to set. Pipe the cream from the piping bag into rosettes onto the cake. This cake is a little time-consuming but definitely worth it! Preparation time: about 55 minutes Baking time: about 50 minutes Tip: The cake is best cut into slices using an electric knife.