Hungarian Dobos Torte (Dobos Torta)

Ingredients

Sponge Layers

• 6 eggs, separated
• 150 g sugar
• 100 g all-purpose flour
• 1 tsp vanilla extract
• Pinch of salt

Chocolate Buttercream

• 200 g dark chocolate (melted)
• 250 g unsalted butter (softened)
• 150 g powdered sugar
• 2 egg yolks
• 1 tsp vanilla extract

Caramel Top

• 150 g sugar
• 2–3 tbsp water
• 1 tsp lemon juice (optional)

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Instructions

1. Preheat oven to 180°C (350°F). Line baking trays.
2. Beat egg yolks with sugar until light and fluffy.
3. Whip egg whites with salt until stiff peaks form.
4. Fold yolk mixture into whites gently.
5. Sift in flour and vanilla, fold carefully.
6. Spread thin layers of batter onto trays (6–8 circles).
7. Bake each layer for 5–7 minutes, then cool.

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Chocolate Buttercream

1. Beat butter and powdered sugar until creamy.
2. Add egg yolks and vanilla, mix well.
3. Fold in melted cooled chocolate until smooth.

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Assembly

1. Stack sponge layers, spreading chocolate cream between each.
2. Coat top and sides with remaining cream.

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Caramel Top

1. Heat sugar (and water if using) until golden amber.
2. Quickly pour over a buttered surface and spread thin.
3. Cut into slices while still slightly warm.
4. Place caramel pieces on top of cake in a fan pattern.