Preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper. (You’ll be baking 6 very thin layers, about 9 inches / 23cm in diameter each.)
In a large bowl, beat the egg yolks with half the sugar (½ cup) and the vanilla extract until thick, pale, and creamy.
In another clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining ½ cup sugar and beat until stiff, glossy peaks.
Fold the beaten egg whites gently into the yolk mixture using a spatula.
Sift the flour over the mixture and gently fold it in, being careful not to deflate the batter.
Spoon about ¾ cup of batter onto each prepared baking sheet and spread into thin, even circles (around 9 inches wide).
Bake each layer for about 5–7 minutes, or until just lightly golden around the edges. (They bake quickly, so watch carefully!)
Cool the layers completely on wire racks. Gently peel off the parchment.
Step 2: Make the Chocolate Buttercream
Melt the chocolate over a double boiler or in short bursts in the microwave. Let it cool slightly.
In a large bowl, beat the butter until light and fluffy.
Gradually add the powdered sugar and beat until smooth.
Add the melted chocolate and vanilla extract (plus coffee if using), and beat until luscious and creamy.
This buttercream is silky, rich, and the true heart of the Dobos Torte!
Step 3: Assemble the Cake
Place one cake layer on a serving platter.
Spread a thin, even layer of chocolate buttercream over the top.
Repeat, stacking layers and spreading buttercream between them, saving one perfect layer for the caramel top (don’t frost the top yet!).
After the final buttercream layer, frost the sides of the cake neatly.
Step 4: Make the Caramel Topping
⚠️ Careful, caramel is very hot!
In a saucepan, combine sugar, water, and lemon juice over medium heat.
Cook without stirring until the mixture turns a deep amber color.
Remove from heat and quickly stir in butter.
Immediately pour the caramel over the reserved cake layer and tilt the layer to spread the caramel evenly before it hardens.
(You can also score the caramel with an oiled knife into wedges before it sets fully — this makes it easier to cut later.)
Step 5: Final Touches
Place the caramel-topped layer on top of the cake.
Decorate the sides with extra buttercream, nuts, or chocolate shavings if you like.
Chill the cake for at least 2–3 hours before serving to firm up the buttercream and caramel.
🎂 The Dobos Torte Experience
When you slice into a Dobos Torte, you reveal six thin layers of golden sponge with rich chocolate cream between every bite, crowned with that magical shatteringly crisp caramel top. It’s elegant, nostalgic, and utterly Hungarian.
Perfect with a cup of strong coffee or tea — and a few friends to share it with!
🍴 Extra Tips:
Slice neatly: Dip a sharp knife into hot water before slicing through the caramel.
Make ahead: Dobos Torte actually tastes better the next day after the flavors meld.
Storage: Keep covered in the refrigerator for up to 4–5 days.
Would you also like me to give you a little background story about how Dobos created this cake to “withstand shipping” and made it famous across Europe? 🎩✨ (It’s actually super charming!) Let me know!
