Dobos Torte

Method

Whisk 8 whole eggs with 150g caster sugar and salt until thick and pale, then fold in sifted plain flour and cornflour. Divide between 8 greased and lined 20cm sandwich tins and bake at 190°C for 8-10 minutes until golden, then cool. For the chocolate buttercream, melt 200g dark chocolate and beat with softened 150g butter, 4 egg yolks, 100g icing sugar and vanilla until smooth and fluffy. Stack the sponge layers with chocolate buttercream between each, then coat the sides and top with remaining buttercream. Finally, prepare the caramel by heating 150g caster sugar with 50ml water until amber, then quickly pour over the top, spreading swiftly with an oiled knife and marking into triangles before it sets completely.