Dobos Torte

Instructions

1. Prepare the cake layers
   Preheat oven to 350°F (175°C). Draw 7-8 circles (8-inch diameter) on parchment paper and place them upside down on baking sheets. Beat egg yolks with half the sugar until pale and fluffy. In a separate bowl, whip egg whites with remaining sugar until stiff peaks form. Gently fold egg whites into yolk mixture, then fold in sifted flour and salt until just combined.
2. Bake the thin cake layers
   Spread the batter thinly and evenly over each parchment circle, using about 1/3 cup of batter per layer. Bake each layer for 5-7 minutes or until lightly golden. Remove from oven and immediately peel off parchment. Allow to cool completely on wire racks.
3. Make the chocolate buttercream
   Melt chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool slightly. In a large bowl, beat butter until creamy. Gradually add melted chocolate, continuing to beat until smooth and fluffy. In a separate bowl, whip heavy cream until soft peaks form, then fold into the chocolate mixture.
4. Assemble the cake layers
   Place one cake layer on a serving plate. Spread a thin layer of buttercream (about 1/4 inch) over the cake. Top with another cake layer and repeat until you've used all but one of the layers. Reserve the nicest layer for the caramel topping.
5. Prepare the caramel topping
   In a heavy saucepan, combine 1/3 cup sugar, lemon juice, and water. Cook over medium heat without stirring until mixture turns amber, about 10 minutes. Remove from heat and carefully stir in 2 tablespoons butter. Immediately pour over the reserved cake layer on a silicone mat or lightly oiled parchment paper.
6. Cut the caramel layer
   While the caramel is still warm but firm enough to touch, use a sharp, oiled knife to cut the caramel-topped layer into 12-16 wedges. Allow to cool completely and harden.
7. Finish the cake
   Spread remaining buttercream over the sides of the cake and on top. Arrange the caramel wedges decoratively on top of the cake. Refrigerate for at least 1 hour to set the buttercream before serving.