I had planned to have this post ready to go earlier this morning. But, as it often happens, life got in my way! Mini SGCC has been under the weather for several days. She informed me late last night that two of her good friends had been diagnosed with mono, and that she had recently shared her Chapstick with one of them, and a drink with the other. Will they never learn!?!? So, instead of editing my photographs and writing up my post first thing this morning, I spent several hours with my daughter at the pediatrician’s office and at the lab getting her blood work done. (Don’t even ASK me how THAT went! Guess who is phobic about needles?) Oy!
The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook, Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.
The Dobos Torte is a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. It was invented in 1885 by József C. Dobos, a Hungarian baker, and it rapidly became famous throughout Europe for both its extraordinary taste and its keeping properties. The recipe was a secret until Dobos retired in 1906 and gave the recipe to the Budapest Confectioners’ and Gingerbread Makers’ Chamber of Industry, providing that every member of the chamber was allowed to use it freely.
Instead of using an eight inch pan, I downsized my torte a little and made it about six inches in diameter. I also did not follow the directions exactly for making the sponge cake. It made no sense to me to go to all the hassle of cutting out parchment rounds, then spreading batter on them, only to have to trim them anyway after baking. Instead, I spread all of my batter in a thin layer on a large baking sheet. After the cake was baked and cooled, I just cut out the rounds from there. With the scraps, I cut out little cake flowers to use for the caramel top.
When making the buttercream, I added some instant espresso powder to give it a slight suggestion of mocha. I thought the sponge layers were a little dry, so I brushed them with Chambord, a lovely black raspberry liqueur. I spread a thin coating of raspberry jam on top of each layer as well.
I had also planned to mix it up a little and make a miniature lemon, raspberry and white chocolate version of the torte. The lemon and white chocolate buttercream was to die for! The fresh raspberries were pretty awesome too. Unfortunately, something went terribly wrong while it was setting up in the fridge, and…Well, you can see what happened for yourself…
Mr. SGCC is half-Hungarian, so I’ve learned to make many different Hungarian dishes over the years, including Dobos Torte. I have never used this particular recipe before, and I’m sorry to say, I probably won’t again. I didn’t hate it, but I didn’t love it either. It was just okay for me. The only component of this torte that I really enjoyed was the chocolate buttercream. But even dreamy, creamy, chocolate buttercream couldn’t disguise the tasteless, rubbery sponge cake and that odd, lemon-tainted caramel. Who knows? Maybe I royally screwed up the recipe? It certainly has happened before (see above)!
Now, I understand that many of my fellow Daring Bakers really loved this Dobos Torte. If you’d like to see their interpretations, check out the blogroll at The Daring Kitchen.
adapted from Exquisite Desserts by Rick Rodgers
2 baking sheets
9” (23cm) springform tin and 8” cake tin, for templates
mixing bowls (1 medium, 1 large)
a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)
a small saucepan
a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)
metal offset spatula
1 7 1/2” cardboard cake round, or just build cake on the base of a springform tin.
piping bag and tip, optional
Sponge layers: 20 mins prep, 40 mins cooking total if baking each layer individually.
Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
Caramel layer: 10-15 minutes.
Assembly of whole cake: 20 minutes
Sponge cake layers
6 large eggs, separated, at room temperature
1 1/3 cups (162g) confectioner’s (icing) sugar, divided
1 teaspoon (5ml) vanilla extract
1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
Pinch of salt
4 large eggs, at room temperature
1 cup (200g) caster (ultrafine or superfine white) sugar
4 oz (110g) bakers chocolate or your favorite dark chocolate, finely chopped
2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.
1 cup (200g) caster (superfine or ultrafine white) sugar
12 tablespoons (180 ml) water
8 teaspoons (40 ml) lemon juice
1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)
1 7” cardboard round
12 whole hazelnuts, peeled and toasted
1/2 cup (50g) peeled and finely chopped hazelnuts
Directions for the sponge layers:
The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.
Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9″ (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn’t touch the cake batter.)
Beat the egg yolks, 2/3 cup (81g) of the confectioner’s (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don’t have a mixer.)
In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner’s (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4 cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned.
While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8″ springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)
Directions for the chocolate buttercream:
This can be prepared in advance and kept chilled until required.
Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.
Directions for the caramel topping:
Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-colored caramel.
The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn’t just been taken out of the refrigerator. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.
Assembling the Dobos Torte
Divide the buttercream into six equal parts. Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
Optional: press the finely chopped hazelnuts onto the sides of the cake. Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavor.