About this Dish
Hungary's most spectacular cake — six layers of thin sponge separated by chocolate buttercream, topped with caramel-glazed triangles of sponge arranged in a fan. Created by confectioner Jozsef Dobos in 1884 and presented to Emperor Franz Joseph I. The caramel top was designed to extend the cake's shelf life before refrigeration. A masterpiece of 19th century pastry architecture.
IngredientsServes 10
🥚Eggs, 6 large, separated
🍚Caster sugar, 150g, divided
🌾Plain flour, 120g, sifted
🍫Dark chocolate (70%), 200g, finely chopped
🧈Unsalted butter, 250g, softened and cubed
☕Strong espresso, 2 tablespoons
🍬Granulated sugar, 200g, for caramel
🍋Lemon juice, 1 teaspoon
Method
1
Preheat oven to 180°C and draw six 22cm circles on baking parchment. Beat the egg yolks with 100g caster sugar until pale and thick, then fold in the sifted flour. Whisk egg whites to stiff peaks with the remaining sugar, then fold into the yolk mixture gently to keep it light.2
Spread thin, even layers of batter onto each parchment circle and bake for 8-10 minutes each until golden and just firm. Carefully peel off the parchment while warm and set aside to cool completely on wire racks — choose your flattest, most perfect sponge layer to reserve for the caramel top.3
Melt the dark chocolate in a heatproof bowl over simmering water and cool slightly. Beat the butter until very pale and creamy, then gradually beat in the melted chocolate and espresso to make a silky, rich buttercream.4
Stack five sponge layers with generous, even spreads of chocolate buttercream between each layer, finishing with a thin coat of buttercream over the top and sides. Refrigerate for 30 minutes to firm up.5
For the caramel top, place the reserved sponge layer on an oiled baking sheet. Heat the granulated sugar and lemon juice in a heavy pan without stirring until it turns a deep amber colour, then quickly pour it over the reserved sponge, spreading with an oiled palette knife before it sets. Immediately cut through the caramel with an oiled knife to mark 10-12 triangular wedges.6
Once the caramel has fully set and hardened, carefully break or cut along the scored lines to separate the wedges cleanly. Stand the caramel triangles upright in a fan around the top edge of the torte, overlapping at slight angles, and spread any remaining buttercream on the sides. Chill for at least one hour before serving.User Reviews
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