Hungarian Dobos Torte with Chocolate Cream and Almonds

Kwkkx

4 Oct, 2026

Ingredients

For the Sponge Cake

6 large eggs, separated

150 g granulated sugar

120 g all-purpose flour

30 g cornstarch

1 teaspoon vanilla extract

A pinch of salt

For the Chocolate Buttercream

200 g dark chocolate

250 g unsalted butter, softened

120 g powdered sugar

2 tablespoons cocoa powder

1 teaspoon vanilla extract

2 tablespoons heavy cream

For the Caramel Topping

150 g granulated sugar

2 tablespoons water

1 teaspoon lemon juice

For Decoration

150 g sliced almonds, lightly toasted

Extra chocolate buttercream for piping

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, beat the egg whites with the salt. Gradually add the remaining sugar and continue beating until stiff peaks form.

Gently fold the egg whites into the yolk mixture. Sift in the flour and cornstarch and fold carefully until combined.

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

Make the chocolate buttercream: Melt the chocolate and let it cool slightly. Beat the softened butter with the powdered sugar and cocoa powder until fluffy. Add the melted chocolate, vanilla, and cream, then beat until smooth.

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 around the sides.

Press the toasted sliced almonds onto the sides of the cake. Pipe decorative chocolate cream around the top edge.

Prepare the caramel: Heat the sugar, water, and lemon juice in a saucepan over medium heat until golden amber. Pour the caramel onto the final sponge layer and quickly spread it into a thin layer.

Before the caramel hardens completely, score it into wedges with a lightly oiled knife. Allow it to cool and harden.

Place the caramel wedges on top of the cake and refrigerate for at least 2 hours before serving.

Serving

Slice the cake into wedges and serve chilled or slightly softened at room temperature. The combination of delicate sponge, rich chocolate buttercream, crunchy caramel, and toasted almonds makes this a classic