Hungarian Dobos Torte🇭🇺

Dobos Torte 🇭🇺

Ingredients

Sponge Layers (6 thin layers):

• 6 large eggs, separated
• ¾ cup (150 g) sugar
• 1 teaspoon vanilla extract
• ¾ cup (95 g) all-purpose flour
• Pinch of salt

Chocolate Buttercream:

• 1 cup (225 g) unsalted butter, softened
• ¾ cup (150 g) powdered sugar
• 4 oz (115 g) dark chocolate, melted & cooled
• 1 teaspoon vanilla

Caramel Topping:

• ½ cup (100 g) sugar

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Directions

1. Make sponge layers:
   Preheat oven to 375°F (190°C).
   Beat egg yolks with half the sugar and vanilla until pale.
   Beat egg whites with salt and remaining sugar until stiff peaks form.
   Gently fold whites into yolk mixture. Fold in flour.
   Spread thin circles (8–9 inch) on parchment-lined trays.
   Bake 6–8 minutes until lightly golden. Cool completely.
2. Make buttercream:
   Beat butter and powdered sugar until fluffy.
   Add melted chocolate and vanilla. Beat until smooth.
3. Assemble:
   Spread chocolate buttercream between each sponge layer (leave top plain).
   Lightly frost sides.
4. Caramel layer:
   Melt sugar in a pan until amber.
   Pour over the reserved top layer.
   Quickly score into wedges before it hardens.
   Place caramel wedges on top of cake.

✨ Let set before slicing with a hot knife for clean layers.

Elegant, rich, and beautifully layered — a true Hungarian classic 🇭🇺