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Well, if you’re going to make a chocolate cake, you may as well push the boat out right? Wrong. At heart I love truly simple things: choc-chip cookies, chocolate with no nuts, no caramel, no nougat, chocolate sponge cake with buttercream icing or maybe just whipped cream. My favourite pizza is even plain ol’ cheese and tomato and my drink of choice? Water. Well, during the week anyway.

Yet, to push the boat out for the penultimate day of Chocolate Week, I decided not to make a simple chocolate sandwich cake. I chose (that’s right, chose) to make that Hungarian classic, Dobos Torte.

A multi-layered gateaux, reminiscent to some of Martha Stewarts Crepe Cake, although much simpler than that to produce, the Dobos Torte was invented by Hungarian Confectioner Jozsef C Dobos. Dobos idea was the produce a long-lasting cake and the caramel topping on the final layer was his solution.

It is simple enough to produce, eggs whisked with sugar, vanilla and flour, then this frothy batter is spread out on five 7″ baking paper circles and baked for 10 minutes. The resultant thin layers are then sandwiched together with chocolate buttercream, the top layer coated with hot caramel.

So far so good, my cake looks a little shabby. My icing skills are not honed enough and the cake is too domed for the crisp top layer to rest flat but it looks OK. In fact, it looks almost impressive.

And then we come to tasting it. The sponge has a mean, rubbery texture that is not particularly pleasant. This is no doubt down to Dobos desire to produce a cake that will last into infinity. Well, these sponge slices certainly resemble their car-cleaning cousins.The butter cream is tooth-achingly rich but curiously still not chocolatey enough. The topping is tricky to cut and can only really be eaten with the fingers, in one piece.

My own cooking notes would be as follow: ground almonds rather than flour would be a worthy edition to the sponge recipe and a dark, dark chocolate ganache better for the filling. You can’t really improve on the caramel topping for sheer drama and your guests are happy to wrestle with that layer than all well and good.

Incidentally, there are over 100 variations of this recipe, some include butter in the sponge which I think would improve both the texture and the flavour immeasurably. However, I have given the recipe below should anyone wish to replicate it. Good luck!

DOBOS TORTE – serves 8

Ingredients:

SPONGE LAYERS

3 Eggs

100g Caster Sugar

1tsp Vanilla Extract

100g Plain Flour

FILLING:
175 Dark Chocolate

175 Softened, Unsalted Butter

2 tsbp Milk

350g Sieved Icing (confectioners) Sugar

CARAMEL:

100g Granulated Sugar

4 Tbsp Water

METHOD:

Preheat oven to 200c/400f.

Cut out five 7″ dia Greaseproof Paper Circles and, place two of them on two baking sheets.

Whisk together the sugar and eggs for 10 minutes using a hand-held whisk, until pale and voluminous. Sift in the flour, pour in the vanilla and fold in.

Spoon three dessertspoonfuls on each of your two prepared circles, spreading out with the back of the spoon to within 1/2 an inch of the edge of the circle. Bake for 8-10 minutes, until lightly golden and slightly puffy. Leave to cool, on the paper, on cooling racks.

Repeat with the remaining 3 circles, to give a total of five layers.

To make the buttercream, melt the chocolate over a double boiler and leave to cool slightly.

Meanwhile, whisk together the icing sugar, butter and milk. Beat in the melted chocolate.

To assemble, you will probably need to trim each of the layers slightly to ensure that they are the same size. there is no easy way to do this except to say, ensure that you do not layer the cakes bottom sides touching as they will just stick together.

Place one layer on your serving plate and spread with the buttercream, ensuring you get right to the edges and do not have too much in the middle. Repeat with three more of the sponges. Spread the icing around the edge of the cake.

To make the caramel layer, melt the sugar and water in a saucepan over medium high heat until it turns golden but not dark. Place your final sponge layer on a cooling tray over some sheets of kitchen paper (the caramel will run everywhere when you pour it over the sponge).

When the caramel turns golden, about 5 minutes or so, working quickly, pour over the final sponge layer, tilting the cooling tray to ensure that the whole cake is covered. Leave to cool for a few minutes then, using a long bladed knife, mark (but do not cut) the segments of the cake.

Carefully remove from the cooling rack and place on top of your iced cake. If you have any icing left (and you should have plenty), pipe whorls on each segment.

Leave to setup for a couple of hours and then serve.

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