Hungarian Dobos Torte (Dobos Torta)

 Ingredients

For the sponge layers:

6 large eggs, separated

150 g sugar

150 g all-purpose flour

1 teaspoon vanilla extract

A pinch of salt

For the chocolate buttercream:

200 g unsalted butter, softened

150 g powdered sugar

150 g dark chocolate, melted and cooled

2 tablespoons cocoa powder

1 teaspoon vanilla extract

For the caramel topping:

150 g granulated sugar

2 tablespoons water

1 teaspoon lemon juice

20 g butter

Instructions

Prepare the sponge:

Preheat the oven to 180°C (350°F). Beat the egg yolks with half of the sugar and vanilla until pale and creamy.

In a separate bowl, whisk the egg whites with the remaining sugar and a pinch of salt until stiff peaks form. Gently fold the egg whites into the yolk mixture, then fold in the flour.

Spread the batter into thin, even layers on baking paper. Bake each layer for about 7–10 minutes, until lightly golden. Allow them to cool completely.

Make the buttercream:

Beat the softened butter and powdered sugar until fluffy. Add the melted chocolate, cocoa powder, and vanilla. Beat until smooth and creamy.

Assemble the cake:

Place one sponge layer on a serving plate and spread a thin layer of chocolate buttercream over it. Repeat with the remaining layers, finishing with a layer of buttercream.

Prepare the caramel:

Heat the sugar, water, and lemon juice in a saucepan until the sugar becomes a deep golden caramel. Remove from the heat and quickly stir in the butter.

Pour the hot caramel over the final sponge layer and spread it quickly with a lightly greased spatula. Be very careful—the caramel is extremely hot.

Let the caramel set, then place the caramel-topped layer on the cake. Chill the cake for at least 2–3 hours before serving.

Serving

Cut the Dobos Torte into thin slices and serve with coffee or tea. The combination of light sponge, rich chocolate buttercream, and crisp caramel is characteristi

c of this famous Hungarian cake.