Dobos Torte

The Dobos torte is the pride of Hungarian confectionery: thin sponge layers with a rich chocolate cream, topped with a glossy, crisp caramel disc.

Sponge layers

1. Beat the eggs with the sugar into a thick, pale foam, then gently fold in the flour, sparing the foam.

2. From the mixture bake 6 thin, even round layers at 200 °C, each in a few minutes, then let them all cool completely.

Chocolate cream

3. Beat the soft butter with the icing sugar until pale and fluffy, then mix in the melted, lukewarm dark chocolate and the cocoa powder.

4. Spread five layers with the chocolate cream, stack them, and coat the side of the cake with it too.

Caramel

5. Melt the sugar in a dry pan into a golden caramel, and spread it evenly over the sixth, still-empty layer.

6. While the caramel is warm and cuttable, score it into wedges with an oiled, warm knife.

7. Place the caramel layer on top of the cake, and put it in the fridge for a few hours before serving, so the cream sets.

Tip: The caramel must be sliced quickly, with an oiled, warm knife, before it sets completely – if it has hardened, you can carefully reheat the cutting line.