Indulge in the rich tradition of Hungarian baking with this authentic Dobos Torte recipe—featuring delicate sponge layers, silky chocolate buttercream, and a dramatic caramel crown.
Preheat oven to 180°C (350°F). Line and lightly grease 6 round 8-inch baking pans (or bake in batches using parchment rounds).
Beat egg yolks with half the sugar and vanilla until pale and thick.
In a separate bowl, whisk egg whites with a pinch of salt until soft peaks form. Gradually add remaining sugar and beat until stiff.
Gently fold egg yolk mixture into egg whites.
Sift in the flour and gently fold to incorporate.
Spread thin, even layers of batter into each pan (about 1/2 cup per layer).
Bake for 8–10 minutes or until lightly golden. Let cool on wire racks.
Melt the chocolate and let cool slightly.
In a bowl, beat butter and powdered sugar until fluffy.
Add egg yolks one at a time, beating well after each.
Stir in melted chocolate and vanilla. Chill until firm enough to spread.
Place one sponge layer on a cake plate. Spread with a thin layer of chocolate buttercream.
Repeat with 4 more layers, finishing with a final sponge on top (save one layer for caramel top).
Coat top and sides of cake with remaining buttercream.
Chill cake while preparing the caramel.
Place reserved sponge on parchment paper.
In a saucepan, combine sugar, water, and lemon juice. Heat without stirring until golden amber.
Quickly pour caramel over the sponge and tilt to coat evenly.
Grease a sharp knife and score into 12 equal wedges while still soft.
Let cool and harden, then carefully separate wedges.
Arrange caramel wedges on top of the cake in a fan or starburst pattern.
Optional: Pipe buttercream rosettes beneath each wedge to support.
Drink: Hungarian Tokaji wine, dark roast coffee, or espresso.
Food: Serve with a scoop of vanilla ice cream or fresh raspberries for contrast.
12 servings