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I have to admit I was a little daunted by this recipe but wow, what a result! The Dobos Torte is a layered sponge and chocolate buttercream cake with caramel and hazelnuts. I only made some slight changes to the recipe, using flaked almonds and scorched (chocolate covered) almonds to decorate. I also brushed each layer with Pom Pomegranate and Cherry Juice which added a little burst of freshness to each bite.
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My only hiccup was with the caramel wedges for the top of the cake. The recipe said to use the best looking cake layer for the top but I chose my worst one because all the others were perfectly cooked and even and I wanted them for my layers. I sliced my cake into 12 even wedges and spaced them just a few millimeters apart on a baking sheet. My caramel was very foamy and didn't seem to spread out much as I poured it over the cake wedges so I just kept pouring more and more on. Suddenly there was way to much and it ran off the edges into a big toffee puddle. I decided to leave it exactly as was and break it into pieces including the extra bits.
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The taste test ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfiP2Jnr3O_zCGVg_StrrgOoFUVNv6PWTNHq5meFkUR4TVCQ9aIGGGMOT6NvjmcgNBIT-yxSOUn3fEbqUcXl9Jbn9ZeNucpPa4ilzftI3RIp6r0L69lpUVztiGacuUHnDCvEufmlUmf-2/s400/IMG_1267.jpg)
Thanks to Lorraine and Angela for a great challenge. This is something I would never have attempted on my own! You can find the recipe here.