Classic Hungarian Dobos Torte Recipe

Preheat the oven to 180°C/Gas Mark 4.
Grease a 40cm x 28cm baking tray and line it with baking parchment.
Using an electric mixer, whisk the egg yolks with half the icing sugar and the vanilla extract until thick and pale.
In a separate bowl, whisk the egg whites with the remaining icing sugar until they form stiff peaks.
Using a large metal spoon, gently fold a third of the meringue into the egg yolk mixture.
Then, fold in a third of the sifted flour.
Repeat this process until all the egg whites and flour are incorporated, taking care not to overmix and lose volume.
Gently fold in the grated orange zest.
Transfer the batter to the prepared baking tray and level the surface with a palette knife.
Bake for 5–7 minutes; the cake should have minimal color and feel dry to the touch but not firm or crisp.
Quickly transfer it to a cooling rack, running a knife around the edges first to loosen it.

Melt the dark chocolate in a microwave or over a pan of simmering water, ensuring the water doesn’t touch the base of the bowl.
Using a freestanding electric mixer, whisk the egg yolks on low speed.
In a heavy-based pan, combine the caster sugar and water, stirring until the sugar dissolves.
Wash down the sides of the pan with a pastry brush dipped in cold water to remove any sugar crystals.
Bring the mixture to a boil over high heat and cook without stirring until it reaches 118°C (soft-ball stage) on a sugar thermometer.
Slowly pour the sugar syrup onto the egg yolks while mixing on low speed.
Increase the speed to medium and continue whisking until the mixture is pale, fluffy, and slightly warm.
Gradually add the cubed butter, whisking well after each addition.
Once the butter is fully incorporated, remove the bowl from the mixer and fold in the melted chocolate, orange oil, and a pinch of salt.

Cut the cooled sponge cake into 6 equal strips.
Place the first strip on a cake card and spread a layer of chocolate buttercream on top, making sure it's as thick as the sponge layer.
Place the next strip on top and repeat the process until all the sponge layers are used.
Cover the top and sides of the assembled cake with the remaining buttercream, applying a thicker layer on the sides.
Press the chopped toasted hazelnuts onto the sides of the cake to cover.
Place the cake in the fridge to firm up while you prepare the caramel decorations.

Line a baking sheet with a silicone mat.
In a heavy-based pan, combine the caster sugar and water, stirring well.
Wash down the sides of the pan with a pastry brush dipped in cold water to remove any sugar crystals.
Bring the mixture to a boil over high heat and cook without stirring until it turns into a golden caramel.
Immediately spoon the caramel onto the silicone mat in irregular shapes.
Allow the caramel to cool and harden.

Serve the Dobos Torte chilled or at room temperature with a cup of strong coffee or tea.