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Grandma Zauner’s Dobosh Torte

This rich torte has been a tradition in our family for many years. My mother still serves it on Christmas Eve as a birthday cake for the Christ child.
  • Total Time
    Prep: 30 min. Bake: 15 min. + cooling
  • Makes
    16 servings


  • 6 large eggs, separated
  • 1 cup sugar, divided
  • 2 teaspoons vanilla extract
  • Pinch salt
  • 1 cup cake flour
  • 1 cup butter, softened
  • 2 cups confectioners' sugar
  • 4 ounces semisweet chocolate, melted
  • 3 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream


  • Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper and grease and flour the waxed paper; set aside.
  • In a large bowl, beat egg yolks for 2 minutes. Add 3/4 cup sugar and beat for 3 minutes until mixture is thick and pale yellow and falls in a ribbon from beaters. Beat in vanilla.
  • In another large bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold flour into egg yolk a third at a time. Stir in a third of the whites. Fold in remaining whites. Spread into prepared pans.
  • Bake at 350° for 15-18 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to wire racks to cool completely.
  • For frosting, in another large bowl, beat the butter, sugar, chocolate, milk and vanilla until smooth. In a chilled small bowl, beat cream until stiff peaks form; fold into chocolate mixture.
  • To assemble, split each cake into two horizontal layers. Spread 1 cup frosting on one layer. Repeat using all layers. Frost top and sides of cake with remaining frosting. Sprinkle with grated chocolate if desired. Store in the refrigerator.
Nutrition Facts
1 slice: 330 calories, 19g fat (11g saturated fat), 131mg cholesterol, 156mg sodium, 36g carbohydrate (28g sugars, 0 fiber), 4g protein.

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