Dobos Torte

Ingredients

• •6 large eggs, separated
• •3/4 cup granulated sugar
• •1/2 cup all-purpose flour
• •3 tablespoons cocoa powder
• •1 tablespoon vanilla extract
• •8 oz semi-sweet chocolate, chopped
• •1 cup unsalted butter, softened
• •1 cup granulated sugar for caramel
• •2 tablespoons water
• •1/4 teaspoon salt

Directions

1. 1Preheat oven to 350°F. Create 8 thin cake layers by whisking egg yolks with 3/4 cup sugar until pale, then fold in flour, cocoa powder, and vanilla. Whip egg whites until stiff peaks form and fold into the mixture. Spread thinly on parchment-lined baking sheets and bake 8-10 minutes each.
2. 2Melt chocolate over a double boiler, then cool slightly. Cream butter and gradually add melted chocolate until smooth, then fold in 1/4 cup powdered sugar.
3. 3Stack cooled cake layers with chocolate buttercream between each layer, using about 2 tablespoons per layer.
4. 4Prepare caramel by heating 1 cup sugar with 2 tablespoons water over medium-high heat without stirring until golden amber, about 8-10 minutes.
5. 5Quickly pour warm caramel over the top layer and spread evenly with an oiled spatula. Score into wedges immediately before caramel hardens completely.
6. 6Refrigerate for at least 2 hours before serving to allow the layers to set properly.

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