Pronunciation: [DOH-bohs; DOH-bohsh]
Created by Austrian pastry chef Josef Dobos, this rich torte is made by stacking 9 extra-thin layers of génoise (or sponge cake) spread with chocolate buttercream. The top is covered with a hard caramel glaze.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.