Name: Dobos Torte with Caramel Top
Prep time: 90 min
Cook time: 45 min
Total time: 135 min
Yield: 12 servings
Cuisine: Hungarian
Ingredients: 6 pieces Large eggs, separated; 1/2 cup Granulated sugar (for sponge); 1 cup All-purpose flour, sifted; 2 tbsp Unsalted butter, melted and cooled; 1.5 cups Unsalted butter, softened (for buttercream); 7 oz Dark chocolate (60% cocoa), melted; 1.5 cups Powdered sugar; 2 tbsp Cocoa powder; 3/4 cup Granulated sugar (for caramel); 1 tsp Lemon juice

"Indulge in the crown jewel of Hungarian patisserie, featuring six delicate layers of sponge cake sandwiched between velvety chocolate buttercream. The show-stopping finish is a crisp, amber caramel-coated layer that adds a satisfying crunch to every decadent bite."

1 Ingredients

Qty	Item
6 pieces 6 pieces	Large eggs, separated
1/2 cup 100 g	Granulated sugar (for sponge)
1 cup 125 g	All-purpose flour, sifted
2 tbsp 30 g	Unsalted butter, melted and cooled
1.5 cups 340 g	Unsalted butter, softened (for buttercream)
7 oz 200 g	Dark chocolate (60% cocoa), melted
1.5 cups 180 g	Powdered sugar
2 tbsp 15 g	Cocoa powder
3/4 cup 150 g	Granulated sugar (for caramel)
1 tsp 5 ml	Lemon juice

2 Instructions

Preheat oven to 400°F (200°C). Trace six 8-inch circles on sheets of parchment paper. Place on baking sheets.

Beat egg whites with half of the sugar until stiff peaks form. In a separate bowl, beat egg yolks with the remaining sugar until pale and thick. Fold the yolks into the whites gently.

Sift flour over the egg mixture and fold in carefully, followed by the melted butter. Divide the batter evenly among the 6 circles, spreading thinly to the edges.

Bake each layer for 5-7 minutes until slightly golden. Remove from parchment while warm and let cool completely.

For the buttercream, beat softened butter with powdered sugar and cocoa powder until light and fluffy. Gradually fold in the melted (and cooled) chocolate.

Assemble the cake by stacking 5 layers, spreading a thin layer of buttercream between each. Frost the sides of the cake with buttercream, but leave the top of the 5th layer bare for now.

For the caramel top, melt 150g sugar with lemon juice in a heavy saucepan until it turns a medium amber color. Quickly pour over the 6th (reserved) sponge layer. Spread evenly with a greased spatula.

Immediately use a greased knife to score and then cut the caramel-coated layer into 12 equal wedges before it hardens completely.

Pipe small dollops of buttercream on top of the cake and rest the caramel wedges at an angle on the dollops. Chill for at least 2 hours before serving.

·
To ensure the caramel doesn't crack, grease your knife with butter or oil before cutting the caramel layer.
·
Bake the layers one or two at a time to ensure they don't overcook while waiting for oven space.
·
Use high-quality European-style butter for the richest buttercream texture.
·
If the caramel hardens too fast, briefly warm the knife blade over a flame.

? Frequently Asked Questions

Can I make Dobos Torte in advance?

Yes, the cake layers and buttercream can be made a day ahead. However, the caramel top is best prepared on the day of serving to prevent it from becoming sticky in the fridge.

Why is my caramel layer sticky?

Caramel absorbs moisture from the air. If it's very humid or if the cake is stored in a very airtight container for too long, the caramel will soften and become tacky.

Do I need special pans for this cake?

No special pans are needed. You simply spread the batter on parchment paper using traced circles as a guide.

How do I store leftovers?

Store leftovers in the refrigerator for up to 3 days. Let the cake sit at room temperature for 20 minutes before eating so the buttercream softens.

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