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Dobos Torte
A classic Hungarian layer cake with chocolate buttercream and a crisp caramel top.
Ainekset
- 6 eggs
- 150g sugar
- 150g flour
- 50g butter, melted
- 250g dark chocolate, melted
- 300g butter, softened
- 200g icing sugar
- 100g sugar (for caramel)
Valmistus
Whisk the eggs and sugar until thick and pale, then gently fold in the flour and melted butter.
Spread thin layers of the batter onto baking sheets and bake at 180°C (350°F) for 5-6 minutes each until golden.
Beat the softened butter with icing sugar until fluffy, then fold in the melted chocolate.
Stack the sponge layers with chocolate buttercream in between, reserving one layer for the top.
Melt the sugar to a caramel, pour over the reserved top layer, and quickly score into wedges before it sets.
Place the caramel-topped layer on the cake and chill before serving.
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