This recipe for dobostorta is a translation of the original by József Dobos. It makes 16 slices.

Ingredients:
For the sponge cake:
7 eggs
140 grams sugar
140 grams flour
40 grams butter
For the cream:
4 eggs
200 grams sugar
15 grams vanilla sugar
230 grams butter
30 grams cocoa butter
40 grams cocoa powder
200 grams dark chocolate
For the caramel glaze:
150 grams sugar cubes

Method:
Bake six thin layers of sponge cake at 200 degrees Celsius. For the cream, combine eggs, sugar and vanilla sugar and heat to 40-45 degrees Celsius, then beat to foam until it cools. Melt chocolate and combine with cocoa butter and cocoa powder. Add butter and egg mixture and beat until foamy. Fill cake layers with cream and spread remaining cream on sides. For the caramel glaze, melt sugar cubes until light brown and pour on top layer. Slice top layer before glaze stiffens, and slice the whole cake later.