Dobos Torta

Ingredients

• 2 pcs Egg
• 180 g Granulated Sugar
• 8 g Vanilla Sugar
• 60 g All Purpose Flour
• 140 g Unsalted Butter
• 90 g Dark Chocolate
• 10 g Cocoa Powder
• 1.125 tsp Sea Salt
• 1 pcs Lemon

Method

1. In a mixing bowl, beat {egg} with part of the {granulated_sugar} and {vanilla_sugar} until very pale, thick, and ribbony. Fold in {all_purpose_flour} with a small pinch of {sea_salt} gently so the batter stays airy.
2. Spread thin rounds of the batter on lined trays and bake in a hot oven until lightly golden, dry on top, and springy. Cool completely so the layers stay neat when stacked.
3. Set a heatproof bowl over barely simmering water and melt {dark_chocolate} with {cocoa_powder}. Cool until just warm, then beat with softened {unsalted_butter} and more {granulated_sugar} until glossy and spreadable.
4. Spread the {dark_chocolate} buttercream between the sponge layers and over the sides, keeping one layer separate for the caramel top. Chill briefly so the cake firms and slices cleanly.
5. In a light saucepan over medium heat, melt the remaining {granulated_sugar} without stirring until deep amber and nutty. Add a few drops of {lemon} juice to keep the caramel clear and balanced.
6. Pour the caramel over the reserved sponge layer, let it set briefly, then cut into wedges while still pliable. Set the wedges on top of the cake and finish with a tiny pinch of {sea_salt} for contrast.