🧁 Step 1: Prepare the Sponge Layers

1. Preheat your oven to 180°C (350°F).
2. Separate egg whites and yolks into two bowls.
3. Add a pinch of salt to the whites and beat until stiff peaks form.
4. In another bowl, whisk egg yolks with sugar until pale, thick, and fluffy.
5. Gently fold the flour into the yolk mixture.
6. Carefully fold in the egg whites (do not overmix—keep it airy).

👉 Divide batter into 6–7 thin circles on parchment paper.
👉 Bake each layer for 6–8 minutes until lightly golden.
👉 Let them cool completely.

🍫 Step 2: Make the Chocolate Buttercream

1. Melt the dark chocolate and allow it to cool slightly.
2. Beat softened butter with powdered sugar until light and fluffy.
3. Add cocoa powder and vanilla extract.
4. Slowly mix in the melted chocolate.
5. Whip until smooth, creamy, and spreadable.

🍰 Step 3: Assemble the Cake

1. Place one sponge layer on a serving plate.
2. Spread a thin layer of chocolate cream evenly.
3. Repeat with all layers, stacking carefully.
4. Cover the top and sides with the remaining buttercream.

👉 Chill the cake for 1–2 hours to set.

🍯 Step 4: Prepare the Signature Caramel Top

1. In a saucepan, heat sugar and water over medium heat.
2. Do not stir—just swirl the pan until it turns golden amber.
3. Add butter and mix quickly.
4. Pour caramel onto a greased surface or baking paper.
5. Let it cool slightly, then cut into triangle slices before it fully hardens.

🎯 Step 5: Final Decoration

1. Arrange caramel triangles on top in a fan shape.
2. Press gently so they stick.
3. Slice with a sharp knife (lightly oiled helps).

✨ Tips for Perfect Dobos Torta

• Keep sponge layers very thin—this is key to authenticity.
• Chill between steps if the cream gets too soft.
• Work quickly with caramel—it hardens fast.
• Use a hot knife for clean slices.

🍽️ Result

You’ll get a stunning, multi-layered cake with:

• Soft, delicate sponge
• Rich chocolate cream
• Crisp caramel crunch on top