Hungarian Dobos Torte with Chocolate Cream and Caramel Top

What you need

• 6 large eggs, room temperature, for the sponge
• 150 g (3/4 cup) caster sugar, for the sponge
• 1 pinch salt
• 1 tsp vanilla extract
• 150 g (1 1/4 cups) cake flour, sifted
• 40 g (3 tbsp) unsalted butter, melted and cooled, for the sponge
• 4 large eggs, for the cream
• 200 g (1 cup) caster sugar, for the cream
• 280 g (2 1/2 sticks) unsalted butter, softened, for the cream
• 150 g (5 oz) dark chocolate, about 60-70% cocoa, melted and cooled
• 170 g (3/4 cup) caster sugar, for the caramel
• 1/2 tsp lemon juice
• 25 g (2 tbsp) unsalted butter, for the caramel, plus extra for the knife

Method

Restated from the original video

1. 1

   Heat the oven to 210 °C (410 °F). Draw a 20 cm (8 in) circle on each of 6 sheets of baking paper and turn them over onto baking sheets.

2. 2

   Beat the 6 eggs with 150 g sugar and the salt on medium-high speed until pale, tripled and thick enough to leave a trail on the surface for a few seconds, 8-10 min.

3. 3

   Beat in the vanilla. Sift the flour over in three additions, folding gently with a spatula after each.

4. 4

   Fold in the 40 g melted butter until no streaks remain.

5. 5

   Spread a thin, even layer of batter inside each circle with an offset spatula, using about a sixth of the batter for each.

6. 6

   Bake one or two sheets at a time until pale gold and springy, 5-7 min. Slide onto a rack, cool, then peel off the paper.

7. 7

   Trim each layer into a neat 20 cm round using a plate as a guide. Pick the best one for the top and set it on a sheet of buttered baking paper.

8. 8

   For the cream, whisk the 4 eggs and 200 g sugar in a heatproof bowl set over a pan of simmering water until thick and a thermometer reads 71 °C (160 °F), 6-8 min.

9. 9

   Take the bowl off the heat and beat until the mixture is cool and fluffy, 8-10 min.

10. 10

    In another bowl, beat the 280 g softened butter until pale, about 3 min. Beat in the cooled egg mixture a spoonful at a time, then the melted chocolate, until smooth.

11. 11

    Set one layer on a cake board and spread it thinly with chocolate cream. Repeat with the next four layers, then cover the top and sides, keeping about 5 tbsp of cream for piping. Chill while making the caramel.

12. 12

    Heat 170 g sugar with the lemon juice in a light-colored pan over medium heat, swirling, until melted and amber, 6-8 min.

13. 13

    Stir in the 25 g butter until smooth, then pour at once onto the reserved layer and spread to the edges with a buttered palette knife.

14. 14

    Within 1-2 min, before it hardens, cut the caramel layer into 12 wedges with a buttered knife, buttering the blade again as needed.

15. 15

    Pipe 12 rosettes of cream around the top of the cake and lean a caramel wedge on each at an angle, like a fan.

16. 16

    Chill for at least 2 hours so the cream firms. Let stand 20 min at room temperature, then slice with a knife dipped in hot water.

Imported from bake-street.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.