Oooh Ashley, you’re bringing out the royalty of Hungarian desserts now! 👑 Let’s talk about the iconic Dobos Torte 🇭🇺 — the ultimate showstopper. This beauty was created in the 1880s by Hungarian chef József Dobos, and it’s been turning heads ever since. Think soft sponge layers, rich chocolate buttercream, and that signature shiny caramel crown on top. Elegant, classic, unforgettable. 💫🍫🍰
🇭🇺 Hungarian Dobos Torte (Dobostorta)
Serves: 10–12
Layers: Traditionally 6 thin sponge layers (sometimes 7–8!)
🧁 Ingredients
For the sponge layers:
- 6 eggs, separated
- ¾ cup (150g) sugar
- 1 tsp vanilla extract
- ¾ cup (95g) cake flour (or sifted all-purpose flour)
- Pinch of salt
For the chocolate buttercream:
- 6 oz (170g) dark chocolate, melted and cooled
- 1 cup (225g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
For the caramel topping:
- ½ cup (100g) sugar
- 2 tbsp water
- 1 tsp lemon juice or a few drops of vinegar (to prevent crystallizing)
- Butter for greasing