Hungarian Dobos Torte (Dobostorta)

 Ingredients

For the sponge layers:

6 large eggs, separated

150 g sugar

150 g all-purpose flour

1 teaspoon vanilla extract

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

1 tablespoon water

1 teaspoon lemon juice

For decoration:

Chopped roasted hazelnuts or walnuts

Extra chocolate buttercream

Instructions

Make the sponge: Preheat the oven to 180°C (350°F). Beat the egg whites with the salt until foamy, then gradually add half of the sugar and beat until stiff peaks form.

In another bowl, beat the egg yolks with the remaining sugar and vanilla until pale and creamy. Gently fold in the flour, then fold in the egg whites.

Spread the batter very thinly on baking sheets and bake each layer for about 6–8 minutes, until lightly golden. Cool completely.

Make the buttercream: Beat the softened butter and powdered sugar until light and fluffy. Add the cocoa powder, vanilla, and melted cooled chocolate. Beat until smooth.

Assemble: Place one sponge layer on a serving plate and spread with a thin layer of chocolate buttercream. Repeat with the remaining sponge layers and buttercream. Cover the outside of the cake with buttercream.

Make the caramel: Heat the sugar, water, and lemon juice in a saucepan until it becomes a deep golden caramel.

Pour the caramel over one sponge layer and quickly spread it thinly. While still warm, cut the caramel layer into wedges.

Arrange the caramel wedges around the top of the cake, leaning them against the buttercream.

Decorate with chocolate buttercream and chopped roasted nuts.

Refrigerate for at least 2–3 hours before serving.

Tip: For the classic Dobos Torte appearance, the sponge layers should be very thin and evenly baked, with generous but smooth layers of choc

olate buttercream between them.