Dobos Torte

Preheat oven to 180°C (350°F). Separate eggs. Beat egg whites until stiff peaks form, then gradually add half of the sugar, continuing to beat until shiny and stable. In another bowl, beat egg yolks with the remaining sugar until pale and fluffy, then gently fold in the melted butter. Alternately and gently fold the flour and egg white mixture into the yolk mixture. Line a 24 cm (9.5 inch) round cake pan with parchment paper and spread a thin layer of batter (about 2-3 tbsp) onto it. Bake for 5-7 minutes until golden brown. Repeat for 6-7 layers. Set one layer aside for the caramel top.

In a saucepan, whisk together egg yolks, sugar, and water. Cook over low heat, stirring constantly, for about 5-7 minutes until the mixture thickens and coats the back of a spoon. Remove from heat and let cool completely. In a separate bowl, beat the room temperature butter until light and fluffy. Add the cooled egg yolk mixture, melted and cooled dark chocolate, cocoa powder, and vanilla extract. Continue beating until you have a smooth, light, and airy cream.

Place one sponge layer on a cake stand. Spread evenly with 1/6 of the chocolate buttercream. Repeat layering with the remaining 5 sponge layers and buttercream. Spread the last layer with buttercream as well. Cover the sides of the cake with the remaining buttercream and smooth it out. Refrigerate while you prepare the caramel.

Place the reserved sponge layer on a piece of parchment paper. In a clean saucepan, melt the granulated sugar over low heat, gently swirling the pan (do not stir), until it turns into an amber-colored caramel. Remove from heat, stir in the butter, then quickly pour it over the reserved sponge layer and spread evenly. Before it fully hardens, use a hot, oiled knife to cut it into 12 equal wedges. Let it cool completely and harden. Decorate the sides of the cake with any remaining buttercream or toasted almond slivers. Place the caramel wedges on top of the cake, pressing them gently into the buttercream. Refrigerate for at least 2-3 hours before serving to allow the flavors to meld and the cake to set.