Instructions:
1. Make the sponge layers:
- Preheat oven to 180°C (350°F) and line a round cake pan (≈22 cm / 9 in) with parchment paper.
- Beat egg yolks with sugar until pale and creamy.
- Stir in melted butter.
- Gently fold in flour.
- Beat egg whites until stiff peaks form, then carefully fold into the batter.
- Spread a thin layer in the pan and bake 8–10 minutes until lightly golden.
- Repeat to make 6–7 thin sponge layers. Cool completely.
2. Make the chocolate buttercream:
- Beat butter until fluffy.
- Slowly add melted chocolate and vanilla, mixing until smooth.
- In a separate bowl, lightly whisk eggs and sugar over a double boiler until warm and slightly thickened. Cool slightly.
- Gradually fold the egg mixture into the butter-chocolate mixture.
3. Assemble the cake:
- Place one sponge layer on a cake plate. Spread a thin layer of buttercream.
- Repeat with all layers, reserving a small amount of buttercream for the sides.
- Smooth the sides with the remaining buttercream.
4. Make the caramel top:
- In a small saucepan, melt sugar with water over medium heat until golden amber.
- Stir in butter quickly.
- Pour onto the top sponge layer and spread evenly. Let harden slightly, then place on top of the cake.
5. Chill and serve:
- Refrigerate for at least 1–2 hours to set. Slice carefully.
✨ Tips:
- The caramel can be tricky—work quickly to prevent burning.
- Thin sponge layers are key for the authentic Dobos Torta texture.
- Traditionally, the sides are decorated with finely chopped nuts (optional).
If you want, I can also give you a simplified “home cook” version that keeps the flavor authentic but is easier to make without messing with tricky caramel.
Do you want me to do that?