Dobos Torta

Directions

For Cake:

1. Preheat the oven to 350°F and grease three 9-inch round cake pans using nonstick cooking spray.
2. Whisk the egg whites with ¼ cup sugar until stiff peaks form.
3. Beat the egg yolks with the remaining ¼ cup sugar until frothy.
4. Fold in the flour and melted butter.
5. Divide the batter among the three cake pans, spreading it evenly.
6. Bake the cakes for 8–10 minutes until light gold.
7. Remove the cakes from the oven and turn them out onto a wire rack to cool. 

For Chocolate Buttercream:

8. Melt the chocolate using a double-boiler over medium-low heat.
9. Add the eggs, powdered sugar, vanilla, and rum and continue to whisk over heat until a thick, smooth mixture develops.
10. Remove the mixture from the heat, whisk to a soft sheen, and then let it cool slightly.
11. Stir in the baking cocoa and butter.

For Caramel Topping:

12. Combine the sugar and butter in a medium saucepan set over medium-low heat, stirring until it thickens and forms a syrup. 

For Assembly:

13. Cut each cake in half horizontally to make six layers.
14. Place a layer of cake on a cake stand or plate and spread chocolate buttercream over it before adding the next layer and repeating. When all six layers are assembled, coat the exterior of the cake with buttercream. 
15. Pour the caramel sauce over the cake.
16. Sprinkle the cake with the nuts.
17. Slice the cake before the caramel fully cools.