Hungarian Dobos Torte (Dobostorta)

📝 Ingredients

For the Sponge Cake Layers:

• 6 large eggs (separated)
• 150 g sugar
• 100 g all-purpose flour
• 50 g cornstarch
• 1 tsp vanilla extract
• Pinch of salt

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For the Chocolate Buttercream:

• 200 g unsalted butter (softened)
• 150 g powdered sugar
• 100 g dark chocolate (melted and cooled)
• 1 tsp vanilla extract

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For the Caramel Top:

• 100 g sugar
• 2 tsp water
• 10 g butter

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👩‍🍳 Instructions

1. Bake the Sponge Cake Layers

1. Preheat oven to 180°C (350°F).
2. Beat egg yolks with half the sugar until pale and fluffy.
3. In a separate bowl, beat egg whites with salt until soft peaks form, gradually adding the remaining sugar.
4. Gently fold egg whites into yolks.
5. Sift in flour and cornstarch, fold carefully to combine.
6. Divide batter into 6 equal parts.
7. Spread each part onto a lined baking sheet and bake for 6–8 minutes until lightly golden.
8. Let layers cool completely.

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2. Make the Chocolate Buttercream

1. Beat butter with powdered sugar until fluffy.
2. Gradually add melted chocolate and vanilla, mixing until smooth.

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3. Assemble the Cake

1. Place one sponge layer on a serving plate.
2. Spread a thin layer of buttercream on top.
3. Repeat with remaining layers, leaving the last layer for the caramel topping.
4. Chill for 30 minutes to set.

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4. Make the Caramel Top

1. In a small saucepan, combine sugar and water.
2. Heat over medium until sugar melts and turns golden brown.
3. Remove from heat, stir in butter, and pour over the top sponge layer.
4. Let caramel harden completely before slicing.

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5. Serve

• Cut carefully with a sharp knife.
• Serve slightly chilled.

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✨ Tips

• Use room temperature butter for smooth buttercream.
• Make caramel just before assembly to prevent it from hardening too soon.
• For a classic touch, decorate the sides with finely chopped nuts.