Hungarian Dobos Torte

Tap an ingredient or step to check it off.

1. 1Step 1: In a medium sized saucepan, whisk together the eggs with the sugar and cocoa powder until they're well combined.
2. 2Step 2: Add the chocolate and place the pan over medium-low heat, stirring continuously but not aggressively. Just keep it moving so it doesn't scramble the eggs.
3. 3Step 3: Once it starts to thicken a little, whisk more aggressively. Take the mixture up to 170°F / 77°C or until it holds streaks. Immediately remove from the heat and pour into a bowl to chill completely.
4. 4Step 4: Remove immediately, cover the surface with plastic wrap and allow it to cool completely to room temperature.
5. 5Step 5: In the bowl of a stand mixer, beat the room temperature butter until it's pale and fluffy.
6. 6Step 6: Add the vanilla and gradually beat the cooled chocolate mixture into the whipped butter until it's smooth and silky, scraping the edge of the bowl as needed.
7. 7Step 7: Preheat the oven to 350F (177C) and grease and line pans with baking spray and parchment paper.
8. 8Step 8: In the bowl of a stand mixer, whip the 6 egg whites with 50 grams of sugar until stiff peaks form.
9. 9Step 9: In another bowl for the stand mixer (OR move the egg whites to a separate bowl and use that one again - no need to clean in), beat the 6 egg yolks with the remaining 50 grams of sugar at full speed. It will get thick, pale and ribbon off once it's done.
10. 10Step 10: Sift the flour over the beaten yolks and drizzle the melted butter along the edge of the bowl. Mix just until it's well combined.
11. 11Step 11: Gently fold the whipped egg whites into the egg yolk mixture, just until it's all combined.
12. 12Step 12: Divide the batter into six pans, I did roughly 75-80 grams of batter per pan. Bake them for about 6-7 minutes (8-10 minutes for 8" pans), until they're set and lightly start to get some color.
13. 13Step 13: Use only 5 out of the 6 layers to assemble the cake. I used roughly 100 grams of buttercream per layer. It felt like a bit much for me so I recommend closer to 75 grams of buttercream per layer. Refrigerate the cake for a little before frosting the outside of cake.
14. 14Step 14: Use the rest of the buttercream to frost the outside of the cake and pipe little poofs on top! Refrigerate the cake while you make the the caramel.
15. 15Step 15: Place the sugar into a small saucepan over medium-low heat. Do not stir it, just swirl the pan every so often to make the sugar melt evenly.
16. 16Step 16: It will start to brown, swirl the pan to make it brown evenly. Once it's all dissolved and a medium amber color, remove it from the heat and let it rest for just 30 seconds or so.
17. 17Step 17: Place the last layer of sponge cake on a cutting board lined with a sheet of parchment paper.
18. 18Step 18: Then pour the sugar onto the remaining cake layer and use a spoon to spread it out.
19. 19Step 19: Before it's completely set, swipe a large knife through a stick of butter (or grease it with spray or oil) and score the caramel so it's easier to slice once it's set. Grease the knife between every slice. The original cake was sliced
20. 20Step 20: Once it's set, use the knife to slice them completely through and place them on top of the cake at an angle.