Hungarian Dobos Torte (Dobos Torta)

Ingredients

Cake Layers:

• 6 eggs (separated)
• 3/4 cup sugar
• 3/4 cup all-purpose flour
• 1 tsp vanilla extract
• Pinch of salt

Chocolate Buttercream:

• 7 oz (200 g) dark chocolate, melted
• 1 cup butter, softened
• 3/4 cup powdered sugar
• 1 tsp vanilla

Caramel Topping:

• 1/2 cup sugar
• 1 tbsp water

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Instructions

1. Prepare cake layers:
   Beat egg yolks with half the sugar until pale.
   Beat egg whites with remaining sugar to stiff peaks.
   Fold together, then gently fold in flour and vanilla.
   Divide into 6 thin layers and bake at 180°C (350°F) for 8–10 minutes each. Cool completely.
2. Make buttercream:
   Beat butter and sugar until fluffy. Add melted chocolate and vanilla, mix until smooth.
3. Assemble cake:
   Spread chocolate buttercream between each layer, stacking evenly.
4. Caramel top:
   Melt sugar with water until golden caramel. Quickly pour over the top layer and spread evenly.
   Let set slightly, then cut into wedges before fully hard.
5. Finish:
   Place caramel wedges on top of the cake. Chill before serving.