🔥 INSTRUCTIONS
1. Make sponge layers
- Preheat oven to 180°C / 350°F
- Line 2 baking trays with parchment
- Beat egg whites with half the sugar until stiff peaks
- Beat yolks with remaining sugar until pale and thick
- Fold whites into yolks gently
- Fold in flour, then melted butter
Batter should be light and airy
- Spread thin layers (2–3 at a time per tray)
- Bake 8–10 minutes, until light golden
- Cool and cut into 6 equal circles (or rectangles)
2. Make chocolate buttercream
- Beat butter until fluffy
- Add powdered sugar
- Beat until pale
- Add melted chocolate, yolks, and vanilla
- Beat until smooth and silky
Should be rich, spreadable, not stiff
3. Assemble cake
- Place first layer on plate
- Spread thin layer of buttercream
- Stack all layers EXCEPT ONE
Smooth cream over sides and top
4. Make caramel “dobos” top
- Melt sugar until golden (don’t stir)
- Add lemon juice or butter
- Quickly pour over last cake layer
- Immediately cut into wedges before it hardens
5. Decorate
- Arrange caramel wedges on top, angled slightly
- Pipe buttercream rosettes if desired
🤤 RESULT:
- Light sponge
- Rich, velvety chocolate
- Sweet crackly caramel
- Stunning, dramatic presentation
Hungarian elegance on a plate!
🌟 TIPS (TRADITIONAL SECRETS):
- Work quickly with caramel — it hardens fast
- Don’t overbake sponge — it must stay soft
- Chill before slicing for clean layers
- Use good-quality chocolate
🍽️ SERVE WITH:
- Coffee
- Tea
- Tokaji dessert wine
🧡 VARIATIONS:
- Hazelnut buttercream
- Coffee buttercream
- Rum chocolate buttercream
- Round or rectangular version
📣 SHORT CAPTION:
Dobos Torta 🇭🇺🍰
6 layers of sponge + rich chocolate buttercream
topped with shiny, crackling caramel — a Hungarian icon!
If you want:
✔️ A simplified “cheat” version
✔️ Cupcake version
✔️ Gluten-free
✔️ Video-style step instructions
Just tell me!
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