This classic torte has the irresistible flavors of chocolate Buttercream combined with a light sponge cake. The Dobos Torte was invented around 1884 by Jozsef Dobos, a Hungarian chef. It is said he donated the recipe to the Budapest Pastry and Honey Bread makers Guild in 1906 to make the recipe public for everyone to share and enjoy. There are many recipes for Dobos Torte, but to replicate the original recipe it should be made with five to eight thin layers of a biscuit or sponge cake, chocolate Buttercream, and a caramel topping cut into triangle shapes. To make a slightly modernized version, I have added toasted and chopped hazelnuts as a garnish; hazelnuts and chocolate are such a decadent flavor combination. Instead of a flat caramel layer, the hardened caramel cake layer is drizzled with chocolate and propped up with extra Buttercream and whole hazelnuts like a spinning pinwheel.