Hungarian Dobos Torte

Here is a clean, complete, authentic recipe for the famous Hungarian Dobos Torte — the iconic chocolate buttercream cake with thin sponge layers and a shiny caramel top.

🇭🇺🍰 Hungarian Dobos Torte (Dobostorta)

Ingredients

Sponge Cake Layers (6 thin layers)

  • 6 large eggs, separated
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/4 cup melted butter
  • 1 tsp vanilla
  • Pinch of salt

Chocolate Buttercream

  • 1 cup sugar
  • 1/4 cup water
  • 2 eggs
  • 170 g (6 oz) dark chocolate, melted
  • 1 cup butter, softened
  • 1 tsp vanilla

Caramel Top

  • 3/4 cup sugar
  • 2 tbsp water
  • 1 tsp lemon juice
  • Butter (for greasing knife & pan)

👩‍🍳 Instructions

1. Make the sponge cake layers

  1. Preheat oven to 180°C / 350°F.
  2. Beat egg whites + salt until soft peaks.
  3. Beat egg yolks + sugar until pale and thick.
  4. Add vanilla + melted butter to yolk mixture.
  5. Fold in flour gently.
  6. Fold in egg whites carefully until smooth.
  7. Draw 6 circles (22–24 cm) on parchment.
  8. Spread a thin, even layer of batter onto each circle.
  9. Bake 8–10 minutes per layer, until lightly golden.
  10. Cool completely.

2. Make the chocolate buttercream

  1. Combine sugar + water in a saucepan; boil until syrup reaches soft-ball stage (115°C / 240°F).
  2. Beat eggs in a mixing bowl.
  3. Slowly pour hot syrup into eggs while beating constantly.
  4. Beat until thick and cooled.
  5. Add softened butter gradually; beat until fluffy.
  6. Mix in melted chocolate + vanilla until smooth.

3. Assemble the cake

  1. Place the first sponge layer on a cake plate.
  2. Spread a thin layer of chocolate buttercream.
  3. Repeat with remaining layers, saving one layer for caramel top.
  4. Frost sides of cake with buttercream.
  5. Chill while preparing caramel.

4. Make the caramel top

  1. Butter a large sheet of parchment and a long knife.
  2. Heat sugar + water + lemon juice until amber caramel forms.
  3. Quickly pour caramel over the reserved sponge layer.
  4. Using the buttered knife, cut the caramel-covered layer into 12–16 wedges before it hardens completely.

5. Finish the torte

  1. Arrange caramel triangles on top of the cake in a fan pattern.
  2. Chill at least 2–3 hours before slicing.

⭐ RESULT

  • Soft, thin sponge layers
  • Rich chocolate buttercream
  • Shiny crisp caramel top
    A true Hungarian masterpiece — elegant, luxurious, and iconic.

If you want:
✔️ Short version (just recipe)
✔️ Chocolate-only variation
✔️ Hazelnut sponge version

Just tell me!

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