Chocolate-Frosted Dobos Torte

Chocolate-Frosted Dobos Torte
Adapted from instyle.com
Chocolate-Frosted Dobos Torte

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from instyle.com

Ingredients

  • 7

    sticks unsalted butter, at room temperature, divided

  • 1

    vanilla bean, split & seeds scraped out

  • 1/2

    c confectioners' sugar

  • 10

    eggs, separated

  • 2

    c (16oz) melted bittersweet chocolate, divided

  • 2

    c sugar, divided

  • 1-3/4

    c cake flour, sifted

  • 1/4

    c cocoa powder

  • 2

    eggs, plus 1 yolk

Directions

FOR THE CAKE: 1. Heat oven to 400F. On parchment paper, using pencil, trace six 9" circles, then lay flat on baking sheets. 2. In mixing bowl, combine 3 sticks butter w/vanilla seeds. W/mixer @ med high, beat together for 1 min. 3. Add confectioners' sugar & continue to beat until smooth. 4. Decrease speed & add 10 egg yolks; beat until light & fluffy. 5. Fold in 1/2c of melted chocolate. 6. In separate bowl using mixer, beat 10 egg whites until soft peaks form. 7. Increase speed & add 1c sugar, whipping until stiff peaks form. 8. Fold into yolk mixture. Then gently fold in flour & cocoa powder. 9. Using an offset spatula, divide batter equally among the 6 parchment circles. 10. Bake in oven until golden, 6-8 min. Remove from oven; let cool. FOR THE FROSTING: 1. In saucepan, bring remaining 1c sugar & 1/4c water to boil. 2. Cook w/o stirring until mixture reaches 240F on a candy thermometer. Set aside. 3. W/mixer @ med-high speed, beat remaining 2 eggs & extra yolk until mixture forms smooth ribbons. 4. Reduce mixer speed & gradually pour hot sugar syrup into egg mixture. 5. Increase speed & whip until mixture cools to room temp. 6. Cut remaining 4 sticks of butter into small pieces. 7. Still beating, add butter 1 piece @ a time. 8. Pour in remaining melted chocolate, beating until buttercream is smooth. 9. Divide buttercream frosting in half. 10. Place 1 cake layer on cake board. Spread w/buttercream; top w/another cake layer & spread w/buttercream. 11. Repeat procedure until all cake layers have been used. 12. W/second 1/2 of buttercream cover outside of cake, using a pastry comb, if available.

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