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Step 1: Prepare the Sponge Layers

Preheat the oven to 375°F (190°C).

Line baking pans with parchment paper.

Whisk together the flour and salt.

Beat the egg yolks with half of the sugar until pale and thick.

Mix in the vanilla extract.

In a separate bowl, beat the egg whites until soft peaks form.

Gradually add the remaining sugar and beat until stiff, glossy peaks form.

Gently fold the egg whites into the yolk mixture.

Fold in the flour just until incorporated.

Divide the batter into 7 equal portions.

Spread each portion into a thin 9-inch circle and bake one at a time for 6–8 minutes, until lightly golden.

Cool completely.

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Step 2: Make the Chocolate Buttercream

Beat the softened butter until light and fluffy.

Gradually mix in:

• Powdered sugar
• Cocoa powder
• Vanilla
• Salt

Add the melted, cooled chocolate and beat until smooth and creamy.

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Step 3: Assemble the Cake

Place one sponge layer on a serving plate.

Spread a thin, even layer of chocolate buttercream.

Repeat with the remaining sponge layers, leaving the final layer aside for the caramel topping.

Coat the sides of the cake with the remaining buttercream.

Smooth the surface with an offset spatula.

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Step 4: Prepare the Caramel Top

Place the reserved sponge layer on a sheet of parchment paper.

In a saucepan, combine the sugar, water, and lemon juice.

Cook over medium heat without stirring until the sugar turns a deep amber color.

Immediately pour the caramel over the sponge layer and spread quickly with an offset spatula.

While still warm, lightly score the caramel into 12–16 wedges with an oiled knife.

Allow the caramel to cool and harden completely.

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Step 5: Decorate

Pipe buttercream rosettes around the top edge of the cake.

Carefully arrange the caramel wedges at a slight angle on top, resting each wedge against a rosette.

If desired, press chopped toasted hazelnuts or walnuts around the sides of the cake.

Refrigerate for 1–2 hours before serving.

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Recipe Variations

Mocha Dobos Torte

Add 1 teaspoon of instant espresso powder to the buttercream.

Hazelnut Dobos

Fold finely ground toasted hazelnuts into the buttercream.

Orange Chocolate

Add grated orange zest to the buttercream for a citrus twist.

Dark Chocolate Version

Use 70% dark chocolate for a richer, less sweet filling.

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Serving Suggestions

Serve with:

• Espresso
• Cappuccino
• Black coffee
• Earl Grey tea
• Fresh berries
• Vanilla ice cream

Perfect for:

• Birthdays
• Christmas
• Easter
• Weddings
• Afternoon tea
• Holiday celebrations