Here’s a classic recipe for Hungarian Dobos Torte (Dobos Tortá)—a layered sponge cake with rich chocolate buttercream and a signature caramel top. This is a showstopper dessert that’s truly Hungarian!
Ingredients
For the Sponge Cake (6 thin layers)
6 large eggs, separated
150 g (3/4 cup) granulated sugar
120 g (1 cup) all-purpose flour
30 g (3 tablespoons) unsweetened cocoa powder
Pinch of salt
For the Chocolate Buttercream
200 g (7 oz) unsalted butter, softened
150 g (3/4 cup) granulated sugar
4 large egg yolks
50 g (1/2 cup) dark chocolate, melted and cooled slightly
1 teaspoon vanilla extract
For the Caramel Top
100 g (1/2 cup) granulated sugar
1 teaspoon water
1 teaspoon lemon juice (optional, prevents crystallization)
Instructions
1. Make the sponge layers
Preheat oven to 180°C (350°F). Grease and line 6 round cake pans (or bake in batches in 1 pan).
Beat egg yolks with half the sugar until pale and fluffy.
In another bowl, beat egg whites with a pinch of salt until soft peaks form, then gradually add remaining sugar and beat until stiff.
Fold egg whites gently into yolks. Sift together flour and cocoa powder, then fold into the egg mixture carefully.
Pour into prepared pans and bake 8–10 minutes until lightly firm (they should not brown too much). Let cool completely.
2. Make the chocolate buttercream
Whisk egg yolks with sugar over a double boiler until thick and pale. Let cool slightly.
Beat butter until creamy. Gradually add the egg yolk mixture.
Fold in melted chocolate and vanilla. Mix until smooth.
3. Assemble the cake
Place one sponge layer on a cake board or plate. Spread a thin layer of chocolate buttercream evenly.
Repeat with remaining layers, ending with a layer of buttercream. Keep sides smooth.
4. Make the caramel top
In a small saucepan, combine sugar, water, and lemon juice. Heat over medium, swirling occasionally, until sugar melts and turns golden amber.
Pour quickly onto the top layer of the cake and spread evenly. Let harden.
5. Chill and serve
Refrigerate the cake for at least 2 hours before slicing.
Use a hot knife (dip in hot water, wipe dry) for clean slices.
Tips for Perfect Dobos Torte
Thin sponge layers are key—don’t overbake.
Beat egg whites well to get a light and airy cake.
Make the caramel topping last to keep it crisp and shiny.
If you want, I can also give you a simplified Dobos Torte version with fewer layers that’s faster to make but still tastes amazing.
