Slovak Dobos Torte by Martina Konova

Dobos Torte



The recipe is a Slovak version of a traditional Hungarian Dobos torte. It has been in our family for over 15 years and the cake is a must at Slovak countryside weddings. It is a multi-layered cake filled with chocolate custard cream and is always presented sliced so that the layers can be shown from all sides. It is a very popular dessert which can be found in any Hungarian traditional pastry shop.


6 layers dough:

Ingredients                     Quantity

All-purpose flour                 325gm
Eggs                                       75gm
Icing sugar                           150gm
Milk                                       100ml
Butter                                    50gm
Baking powder                    18gm


  • Mix all the ingredients together and divide into 6 equal parts.
  • Roll each part into 2mm thickness.
  • Bake them for 6mins at 160 degrees.

Chocolate cream:

Ingredients                      Quantity

Milk                                        500ml
Caster Sugar                         1 tbs
Yolks                                      3
Cornstarch                          40gm


  • Cook it till the cream thickens and let it cool down.
  • In a separate bowl mix;
    188gm butter
    100gm caster sugar
    25gm  cocoa powder
  • Mix the cold cream together with the cocoa butter mixture and spread evenly on each layer.

Chocolate Ganache:

Ingredients                         Quantity

Milk or Dark chocolate          250gm
Cream                                       250gm


  • Melt the chocolate and add cream.
  • Pour over the cake and let it chill overnight in the chiller.


Recipe By

Martina Konova, Batch 84 – Patisserie Program


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