Dobos Torte

Ingredients

• 6 eggs, separated
• 1 cup powdered sugar
• 1 cup all-purpose flour
• 1 tsp vanilla extract
• 8 oz dark chocolate, melted
• 1 1/2 cups butter, softened
• 1 1/2 cups powdered sugar (for buttercream)
• 4 egg yolks (for buttercream)
• 1/2 cup sugar (for caramel)
• 2 tbsp water

Instructions

1. 1Whip egg whites to stiff peaks, then fold in powdered sugar, egg yolks, vanilla, and flour to make a light batter.
2. 2Spread thin layers of batter onto parchment-lined baking sheets and bake at 400°F for 5-6 minutes each until just set; make 5-6 thin layers total.
3. 3Make the buttercream by whisking egg yolks and powdered sugar over a double boiler until thickened, then cool and beat into softened butter with melted chocolate until fluffy.
4. 4Stack the cake layers with buttercream between each, reserving the best layer for the top.
5. 5Cook sugar and water to a light caramel and pour over the reserved top layer; while still warm, score it into wedges.
6. 6Frost the sides and top edge of the cake with remaining buttercream and arrange the caramel wedges on top.
7. 7Chill at least 2 hours before slicing.

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