Definition:
[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.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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