Dobos Cake (small)

Dobos Cake Small: A Story-Layered Delicacy

The Dobos cake is a classic, refined recipe that has captivated the hearts of dessert lovers over time. With a mix of thin layers, rich chocolate cream, and a crunchy caramel topping, this cake is not just a delicacy but also a true culinary masterpiece. I propose we discover together how to prepare a small Dobos cake, perfect for any occasion.

Total time: 2 hours 30 minutes
Preparation time: 30 minutes
Baking time: 60 minutes
Number of servings: 8

Ingredients:

For the base:
- 4 eggs
- 85 g sugar
- 80 g flour
- 20 g butter (melted and cooled)
- A pinch of salt

For the cream:
- 2 eggs
- 150 g sugar
- 1 packet of vanilla sugar
- 100 g dark chocolate (minimum 70% cocoa) + 1 tablespoon of butter
- 180 g butter (82% fat, at room temperature)
- 2 tablespoons cocoa (dark, high quality)

For the caramel:
- 100 g sugar

Others:
- Butter for greasing the pan (if using a larger pan, adjust the quantities)

Preparing the Base:

1. Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt, using a whisk or mixer. Continue mixing until the egg whites form a firm foam.
2. Gradually add the sugar, continuing to mix until you achieve a glossy and firm foam. This process takes about 5-7 minutes.
3. In another bowl, mix the yolks with the melted and cooled butter. Ensure the butter is not hot, otherwise, it will cook the yolks.
4. Add the yolk mixture over the egg white foam and gently fold with a spatula, using up-and-down motions to avoid deflating the mixture.
5. Finally, gently fold in the flour until it is completely integrated into the batter.

Baking the Base:

6. Preheat the oven to 180 degrees Celsius.
7. Prepare a round pan with a diameter of 17 cm, lining the bottom with baking paper and greasing the sides with butter.
8. Divide the batter into 6 equal portions and bake each layer separately. Place the first layer in the oven and bake for 8-10 minutes, or until it turns slightly golden. Check with a toothpick to see if it is baked.
9. After baking, let the layers cool on a rack.

Preparing the Cream:

10. In a heat-resistant bowl, add the eggs, sugar, and vanilla sugar. Place the bowl over a double boiler and mix constantly until the sugar completely dissolves.
11. Once the sugar has dissolved, remove the bowl from the heat and mix the mixture with a mixer until it becomes frothy and creamy.
12. In another bowl, break the chocolate into small pieces and add it along with a tablespoon of butter over a double boiler, stirring until completely melted. Let it cool slightly.
13. Gradually add the melted chocolate to the egg mixture, stirring constantly to avoid cooking the eggs.
14. In another bowl, mix the butter at room temperature until it becomes very creamy. You can add the cocoa directly into this bowl or into the chocolate cream, depending on your preference.
15. Combine the two mixtures, adding the chocolate cream little by little into the butter cream, gently mixing until well combined.

Assembling the Cake:

16. On a serving platter, place the first layer of base and spread it with chocolate cream. Repeat the process with the other layers until you reach the fifth layer. The last layer will be covered with caramel.
17. Spread the remaining cream over the entire cake, ensuring it is evenly distributed.

Preparing the Caramel:

18. In a saucepan, place the sugar over medium heat. Let it caramelize without stirring to avoid crystals. It is important to be careful, as the caramel can burn quickly.
19. When the sugar has completely melted and taken on a golden color, remove it from the heat. I recommend working quickly, as the caramel hardens fast.
20. Cut the cake into triangles, spreading each half with caramel, then cut the triangles from each half. Use a knife greased with a little butter for clean cuts.

Finalizing and Serving:

21. Place the caramel triangles over the cream dollops on the cake. Let the cake chill in the refrigerator for 2-3 hours before serving. Allow the flavors to meld and the textures to stabilize.
22. It is a perfect dessert to be served alongside a fragrant coffee or a comforting tea.

Practical Tips:

- Ensure the ingredients are at room temperature before starting to prepare the cream and base. This will help achieve a creamier and fluffier texture.
- If you want to add a touch of originality, you can infuse the cream with a few drops of rum or orange essence, which will add a distinct flavor.
- The Dobos cake can be stored in the refrigerator for a few days, but it is best enjoyed fresh to savor its crunchy texture.

Nutritional Benefits:

The Dobos cake, although a rich dessert, contains quality ingredients, such as dark chocolate, which is known for its antioxidant content. Additionally, the eggs and butter provide proteins and healthy fats that contribute to a balanced diet when consumed in moderation.

It is important to note that each serving of Dobos cake contains approximately 300 calories, depending on the serving size and the ingredients used. So, enjoy each slice in moderation!

Frequently Asked Questions:

- Can I use another type of chocolate?
Yes, you can use milk chocolate, but the cake will taste sweeter.

- How can I store the cake?
It is best to keep it in the refrigerator, covered with plastic wrap to prevent drying out.

- Can I make the cake without eggs?
Yes, there are vegan recipes adapted using alternative ingredients such as bananas or applesauce to replace the eggs.

Every Dobos cake recipe you prepare becomes a unique story, and the joy of sharing it with loved ones makes it even more special. So, put on a smile and get ready to impress!

 Ingredients: Base: 4 eggs, 85 g sugar, 80 g flour, 20 g butter, a pinch of salt. Cream: 2 eggs, 150 g sugar, 1 packet of vanilla sugar, 100 g dark chocolate + 1 tablespoon of butter, 180 g butter (82% fat), 2 tablespoons cocoa. Caramel: 100 g sugar. Others: butter for greasing the tray (for a larger tray, adjust/double the quantities).