Dobos Torte

Indulge in the rich layers of Dobos Torte, a Hungarian masterpiece featuring delicate sponge cakes, velvety chocolate buttercream, and a crisp caramel topping. Perfect for special occasions or a sweet treat with coffee.

• 6 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 4 ounces dark chocolate

Method

1. 1

   Preheat your oven to 180°C (350°F) and prepare a baking sheet lined with parchment paper.

2. 2

   In a mixing bowl, whisk the egg yolks and half of the granulated sugar until pale and fluffy. Stir in the vanilla extract.

3. 3

   In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.

4. 4

   Gently fold the egg yolk mixture into the egg whites, then sift in the flour and cocoa powder, folding until just combined.

5. 5

   Divide the batter into 5 equal portions and spread each portion onto the prepared baking sheet, forming thin layers. Bake for 10-12 minutes or until lightly browned. Allow to cool.

6. 6

   To make the buttercream, beat the softened butter until creamy. Gradually add the remaining sugar and mix until well combined. Use some of the cooled cake layers to mix into the buttercream for a richer flavor.

7. 7

   Assemble the torte by spreading buttercream between each layer. For the top layer, prepare caramel by melting the sugar over medium heat until golden brown, then pour it over the top layer and quickly spread it before it sets.

8. 8

   Melt dark chocolate and drizzle it over the top of the torte as a decorative finish. Allow to set before slicing.