Dobos Torte – Hungarian Cake with Chocolate Buttercream and Caramel

This is one of the best cakes I have ever eaten: the traditional Hungarian Dobos Torte with several layers of pastry and chocolate buttercream and a sinfully delicious caramel topping.

For the batter:

6 eggs
100 g/ 3.5 oz/ 1 cup icing sugar, separated
30 g/ 1 oz/ 2 tablespoons butter
100 g/ 3.5 oz/ ¾ + 1 tablespoon all-purpose flour
For the buttercream:
4 eggs
200 g/ 7 oz/ 1 2/3 cups icing sugar
a pinch of salt
1 teaspoon vanilla sugar
200 g/ 7 oz bittersweet chocolate (at least 45% cocoa content)
270 g/ 9.5 oz/ 1 cup + 2 tablespoons butter (82% fat content)
35 g/ 1.2 oz/ 1/3 cup unsweetened cocoa powder
For the caramel glaze:
100 g/ 3.5 oz/ ½ cup sugar
1 teaspoon vinegar
20 g/ 0.7 oz/ 1 ½ tablespoons butter
roasted almond flakes or hazelnut brittle to decorate the sides of the cake, optional

View the full recipe at Where Is My Spoon →