In a saucepan over medium heat, combine sugar, water, and lemon juice. Stir until dissolved, then stop stirring and let it cook until golden brown.
Remove from heat and quickly add butter, swirling the pan to incorporate it.
Immediately pour the caramel over the top sponge layer and spread it evenly with an oiled spatula. Allow it to set.
Once hardened, use an oiled sharp knife to cut the caramel top into decorative slices before placing them back on the cake in a fan shape.
Tips for the Perfect Dobos Torta
Use high-quality chocolate for a rich and indulgent buttercream. Dark chocolate with at least 60% cocoa content works best.
Work quickly with the caramel. It hardens fast, so be ready to spread it immediately after pouring.
Keep your knife oiled when slicing the caramel top to prevent sticking and cracking.
Store in a cool place. Dobos Torta keeps well for a few days at room temperature, thanks to the caramel seal.
Conclusion
Dobos Torta is more than just a dessert—it’s a piece of culinary history. Its timeless combination of tender sponge cake, creamy chocolate buttercream, and crisp caramel makes it a showstopping treat for any occasion. Whether served at a celebration or enjoyed with coffee, this Hungarian classic continues to delight generations. Try making it at home and experience the rich tradition of Hungarian baking!
