Dobos Torte

Ingredients:

• 6 large eggs, separated
• 1 cup (200g) granulated sugar, divided
• 1 cup (125g) all-purpose flour, sifted
• 1 tablespoon (15g) unsalted butter, melted
• 1 teaspoon (5ml) vanilla extract
• 1/4 teaspoon (1g) salt
• 1 cup (225g) unsalted butter, softened
• 1/4 cup (25g) unsweetened cocoa powder
• 4 ounces (115g) semi-sweet chocolate, melted and cooled
• 1/2 cup (100g) granulated sugar, for caramel topping

Instructions:

1. Preheat the oven to 350°F (180°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
2. In a large bowl, beat the egg yolks with 1/2 cup (100g) of sugar until thick and pale. Stir in the melted butter and vanilla extract.
3. In a separate bowl, beat the egg whites with salt until soft peaks form. Gradually add the remaining 1/2 cup (100g) of sugar, continuing to beat until stiff peaks form.
4. Gently fold the egg whites into the yolk mixture. Sift the flour over the batter and fold gently until just combined.
5. Divide the batter evenly into 6 portions. Spread one portion in the prepared cake pan and bake for 5-7 minutes, until the top is lightly browned. Repeat with remaining batter.
6. For the chocolate buttercream, beat the softened butter until creamy. Add cocoa powder and melted chocolate, mixing until smooth and fluffy.
7. Assemble the cake by spreading a layer of chocolate buttercream between each layer of sponge, reserving some for the sides of the cake.
8. For the caramel topping, melt sugar in a small saucepan over medium heat until golden and liquid. Pour immediately over the top layer of the cake, spreading quickly with a spatula.
9. Let the caramel set before using a sharp knife to score the top into wedges, to make cutting easier later.
10. Frost the sides of the cake with the remaining chocolate buttercream and let it chill in the refrigerator for at least 1 hour before serving.

Notes:

Dobos Torte is traditionally served at room temperature. For cleaner slices, dip the knife in hot water before cutting. Store the cake in an airtight container at room temperature for up to 3 days. If making ahead, you can prepare the sponge layers a day in advance and assemble the cake on the day of serving.