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Dobos Torte is a classic Hungarian dessert that is as beautiful as it is delicious. This exquisite layered cake is made with thin sponge cake layers filled with rich chocolate buttercream and topped with a caramel glaze. Named after its creator, Hungarian pastry chef József Dobos, this torte is a celebration of flavor and craftsmanship. Whether served at special occasions or enjoyed as a sweet indulgence, Dobos Torte is sure to impress.

Ingredients:

For the Sponge Cake Layers:

6 large eggs

1 cup granulated sugar

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla extract

Pinch of salt

For the Chocolate Buttercream:

1 cup unsalted butter, softened

2 cups powdered sugar

1/2 cup unsweetened cocoa powder

1 teaspoon vanilla extract

2-3 tablespoons milk

For the Caramel Glaze:

1 cup granulated sugar

1/4 cup water

2 tablespoons unsalted butter

1/4 cup heavy cream

Instructions:

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a large mixing bowl, beat the eggs and sugar together until pale and fluffy. Add the vanilla extract and mix until combined. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently until just combined. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. To make the chocolate buttercream, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until smooth. Add the vanilla extract and enough milk to achieve a spreadable consistency. Once the cake is cooled, carefully slice it into 6 even layers. Place one cake layer on a serving plate and spread a thin layer of chocolate buttercream on top. Repeat with the remaining layers, stacking them on top of each other. For the caramel glaze, heat the granulated sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Cook without stirring until the mixture turns a deep amber color. Remove the saucepan from the heat and carefully stir in the butter and heavy cream until smooth. Let the caramel glaze cool slightly before pouring it over the top of the cake. Use a spatula to spread the caramel glaze evenly over the top of the cake, allowing it to drip down the sides. Chill the Dobos Torte in the refrigerator for at least 1 hour before serving to allow the caramel glaze to set.

Serving:

Slice the chilled Dobos Torte into portions and serve with a dollop of whipped cream or a drizzle of chocolate sauce, if desired. Enjoy this decadent Hungarian dessert as a delightful ending to any meal or special occasion.

Dobos Torte is a true masterpiece of Hungarian pastry artistry, with its layers of sponge cake, chocolate buttercream, and caramel glaze coming together to create a symphony of flavors and textures. Whether you're an experienced baker or a novice in the kitchen, mastering the art of Dobos Torte is sure to impress your family and friends.