Chocolate Drum Cake

    (32)
    11 hours 30 minutes

    This is called a drum cake because the caramel top makes it look like a drum. It requires buttercream icing, there are several good recipes on this site.


    29 people made this

    Ingredients
    Serves: 12 

    • 9 egg whites
    • 8 egg yolks
    • 1 cup (200g) white sugar
    • 1/4 cup (60ml) milk
    • 1 tablespoon lemon zest
    • 1 pinch salt
    • 1 1/2 teaspoons vanilla essence
    • 1 1/2 cups (190g) sifted plain flour
    • 1/2 tablespoon shortening
    • 1 cup (200g) white sugar
    • chocolate buttercream icing, as needed

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Extra time:10hours chilling  ›  Ready in:11hours30min 

    1. Preheat oven to 200 degrees C. Have ready two 25cm cardboard circles. Generously grease a 23cm springform pan with soft butter and dust with flour.
    2. Beat the egg whites until frothy, and gradually add 1 cup sugar. Beat just to soft peaks. In another bowl, beat the yolks with the milk, lemon peel, vanilla and salt. Fold this into the egg whites. Sift the flour over the egg mixture, and fold in.
    3. Spread 1 1/3 cups batter into the prepared pan. Bake for about 5 to 9 minutes, or until small, brown spots begin to appear on cake. Remove the cake from the oven and remove layer from pan with a spatula. Dust the cake lightly with flour and place on a rack to cool. Grease pan again and repeat this process until all of the batter is used, about 6 times more. Place the layers between wax paper and cover with a towel. Chill layers for a few hours.
    4. Layer the chilled layers on one of the cardboard rounds with the buttercream. Start with one layer; cover with the buttercream, and then press down with another layer to make a good seal. Repeat this with the remaining layers but reserve one layer. Wrap the cake in plastic and chill for at least 6 hours along with the remaining buttercream. Grease the other cardboard round with the shortening and place the last layer on it.
    5. Place 1 cup sugar into a non-stick frypan over medium heat. Allow sugar to cook until the edges look melted and brown. Begin stirring with a wooden spoon. Cook until the sugar becomes an amber colour and is smooth. Carefully pour the caramel over the top of the last layer and spread to the edges with an oiled knife. Quickly, using an oiled knife, indent the top of the caramel into 16 wedges. Allow to cool slightly, and then retouch the indents with the knife again. Place layer onto a counter top dusted with sugar and allow the caramel to cool completely.
    6. Place some more buttercream on top of the chilled cake and top with the caramel round. Ice the sides with the remaining buttercream. Chill the cake before serving.
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    Reviews and Ratings
    Global Ratings:
    (32)

    Reviews in English (28)

    by
    77

    This worked out really, really well and was great! Being half Hungarian, I decided that I needed to master the Dobos Torte. This is the most comprehensive and well-written recipe I've been able to find (i.e. not assuming that you grew up making it and just needed a refresher). I have a few suggestions to make this easier for folks trying it - 1.) Be prepared the batter is THICK! I just used the bottom of the springform pan and spread the batter onto it - it was a lot easier and no burns taking the thing apart to quickly get the layer onto the cooling rack. The sides are not needed to keep the batter in and just got in the way. 2.) this made a tad too much caramel and people were peeling it off and setting it aside because it was too much to crunch through - it ended up being the thickness of brittle. I'll reduce by half next time so that it's more of a glaze. Thanks, Kevin! I owe you one!  -  09 Apr 2004  (Review from Allrecipes USA and Canada)

    by
    58

    That was really good, but I am not certain that it tasted how I remembered it tasting back home. Two tips: (1) Instead of measuring batter layers as 1 1/3 cups each, separate the batter into 7 equal amounts to avoid problems with varying batter volume. I had trouble getting 7 layers out of the batter - only got 4 and a bit, 1 1/3 cup each as per the recipe. I used organic free-range eggs (denser, so less volume), which may have been the problem. (2) Make sure you pour the melted sugar over a *perfectly level* layer, or else it will just run down from it. This was a fairly annoying way for me to discover that the countertop is not quite level :-D  -  19 Oct 2005  (Review from Allrecipes USA and Canada)

    by
    33

    This torte is absolutely delicious. However, the recipe calls for icing sugar in the buttercream. The original recipe uses a cooked sugar syrup and egg yolks. I would give this one 5 stars had it not been named "Dobos".  -  05 Apr 2007  (Review from Allrecipes USA and Canada)

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