Dobos Torte

Ingredients

• 8 whole eggs
• 300 g sugar
• 200 g all-purpose flourSubstitute: cake flour
• 200 g dark chocolateSubstitute: bittersweet
• 250 g butter
• 2 tsp vanilla extractSubstitute: vanilla bean
• 150 g powdered sugar

Instructions

1. 1

   Separate eggs. Beat yolks with half the sugar until thick and pale.

2. 2

   Whip whites to stiff peaks with remaining sugar. Fold into yolk mixture with sifted flour.

3. 3

   Spread thin, even layers of batter on parchment-lined baking sheets. Bake each layer at 200C for 5-7 minutes until golden. You need 7 layers.

4. 4

   Melt chocolate, let cool slightly. Beat butter with powdered sugar until fluffy, then beat in melted chocolate and vanilla for the buttercream.

5. 5

   Stack layers with generous chocolate buttercream between each one.

6. 6

   For the top layer, spread sugar in a pan over medium heat until amber caramel forms. Pour over the reserved top layer and quickly score into slices before it hardens.

7. 7

   Place caramel-topped layer on the cake. Frost sides with remaining buttercream and refrigerate 2 hours before serving.