'Express' Dobosch Torte

A streamlined take on the Hungarian classic: thin layers of sponge stacked with silky chocolate buttercream.

Ingredients

• 6 large eggs, separated
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 8 ounces bittersweet chocolate, melted and cooled
• 2 cups confectioners’ sugar
• 2 tablespoons brewed coffee
• 1/2 cup granulated sugar (for caramel top)

Directions

1. Preheat the oven to 400 degrees F. Beat the egg yolks with 1/2 cup sugar until thick and pale, then stir in the vanilla.
2. Whip the egg whites with the salt to soft peaks, add the remaining 1/2 cup sugar, and whip to stiff peaks. Fold into the yolks, then fold in the flour.
3. Spread thin rounds of batter on parchment-lined sheet pans and bake until set, about 6 to 8 minutes each, to make several thin layers. Cool.
4. Make the buttercream: beat the butter until fluffy, then add the confectioners’ sugar, melted chocolate, and coffee and beat until smooth.
5. Stack the layers with buttercream between each, then coat the top and sides.
6. Cook the 1/2 cup sugar to a light caramel, pour over one extra layer, score into wedges, and set on top of the torte.

Notes

Adapted from Alex Guarnaschelli’s “Express” Dobosch Torte.