Other characteristics of Hungarian cuisine are the soups, casseroles, desserts, and pastries and stuffed crêpes ("palacsinta"), with fierce rivalries between regional variations on the same dish (such as the Hungarian hot fish soup called fisherman's soup or "halászlé", cooked differently on the banks of Hungary's two main rivers: the Danube and the Tisza), "palacsinta" (pancakes served flambéed in dark chocolate sauce filled with ground walnuts) and Dobos Cake (layered sponge cake, with chocolate buttercream filling and topped with a thin layer of crunchy caramel).