One of Hungary’s most famous desserts, created in 1885 by József C. Dobos. This iconic torte is known for its thin sponge layers, rich chocolate buttercream, and signature caramel-glazed top. Elegant, nostalgic, and unforgettable.
🍰 Ingredients
Sponge Cake Layers
6 large eggs, separated
1 cup granulated sugar
1 tsp vanilla extract
1 cup all-purpose flour, sifted
Pinch of salt
Chocolate Buttercream
4 oz (115 g) dark chocolate, melted & cooled
1 cup unsalted butter, room temperature
¾ cup powdered sugar
1 tsp vanilla extract
1–2 tbsp heavy cream (if needed)
Caramel Topping
¾ cup granulated sugar
1 tbsp lemon juice (prevents crystallizing)
🥣 Instructions
1️⃣ Make the Sponge
Preheat oven to 350°F (175°C).
Beat egg whites with salt until soft peaks form.
Gradually add sugar and beat until stiff and glossy.
Beat in egg yolks one at a time, then vanilla.
Gently fold in flour.
Spread batter thinly into 6–8 parchment-lined circles (9-inch).
Bake each layer 6–8 minutes until lightly golden. Cool.
2️⃣ Make the Buttercream
Beat butter and powdered sugar until fluffy.
Add melted chocolate and vanilla.
Add cream if needed for smoothness.
3️⃣ Assemble the Cake
Stack sponge layers with buttercream between each.
Cover sides lightly with cream.
4️⃣ Caramel Top (Signature Step)
Place one sponge layer on parchment.
Heat sugar and lemon juice until amber caramel forms.
Quickly pour over the sponge and spread thin.
While warm, cut into wedges with a buttered knife.
Let harden, then place wedges on top of cake.
🍽️ Serving & Storage
Chill 2–3 hours before serving
Serve thin slices—it’s rich!
Keeps well refrigerated 3–4 days
👵 Hungarian Secrets
Layers must be very thin
Use good-quality dark chocolate
Caramel must be worked quickly
This is more than a cake—it’s a piece of Hungarian culinary history 🇭🇺❤️
