Dobos Torte

Make the sponge batter: separate the whites from the yolks of 6 eggs. Beat the yolks with half the sugar (50 g) until pale and fluffy. In a separate bowl, whip the whites to soft peaks, gradually adding the remaining sugar (50 g). Gently fold the whipped whites into the yolk mixture with a spatula, working from bottom to top, then fold in the sifted flour (100 g), and finally fold in the melted, slightly cooled butter (40 g).

On sheets of parchment, trace 6 circles 20 cm in diameter (using the bottom of a springform pan as a guide). Spread the batter in a thin, even layer over each circle. Bake 1-2 layers at a time in an oven preheated to 210°C for 6-8 minutes, until lightly golden. Peel each layer off the parchment right away and let cool on a wire rack while baking the rest.

Make the chocolate buttercream: whisk 4 eggs with 150 g sugar and a pinch of salt over a double boiler, stirring constantly, until thickened at 72-75°C. Remove from the heat and beat with a mixer for 5-7 minutes until cooled and tripled in volume. In a separate bowl, beat 200 g softened butter until light and fluffy, then fold in the cooled egg mixture in small portions.

Melt 200 g dark chocolate over a double boiler, cool to room temperature, then fold into the buttercream until smooth and glossy. Set aside 4-5 tbsp of the finished cream in the fridge — you'll use it to coat the sides of the cake.

Choose the flattest layer for the caramel top. In a dry skillet over medium heat, melt 100 g sugar until amber in color, gently swirling the pan without stirring with a spoon. Immediately pour the caramel over the reserved layer and quickly spread it with a knife greased with butter. While the caramel is still warm, use the same knife to cut it into 8 equal triangles — once set, it will snap cleanly along these lines.

Assemble the cake: spread chocolate buttercream over each of the remaining 5 layers and stack them on top of one another, pressing down lightly. Place the layer with the set caramel on top. Coat the sides of the cake with the reserved cream and roll in 100 g crushed toasted walnuts.

Arrange the caramel triangles in a fan pattern around the top layer. Chill the cake for at least 2 hours, or preferably overnight, to let the cream set. Slice along the caramel lines before serving.