This month we made the Hungarian Dobos Torte: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 was introduced at the National General Exhibition of Budapest in 1885 and was named after its creator, József C. Dobos, a well known Hungarian confectioner. Traditionally the dessert is made up of 5 layers of sponge cake with a caramel coated 6th layer adorning the top. I decided to keep it simple and aimed for them 6 layers, but the batter was enough for a 7th. So I made a Lucky 7 layer Dobos...
~layers of light sponge cake
~filled with dark chocolate buttercream
~topped with a caramel drenched sponge cake layer
~and garnished with nuts and buttercream
It was very easy to over-bake the sponge layers. I found that they quickly went from liquid to overly browned (and chewy) within about 1 minute's time. So watching them in the oven was key.
The chocolate buttercream was definitely not my favorite part of this. While it tasted fine, it reminded me of chocolate pudding more than buttercream. It was even a bit too sweet and "milk chocolatey" tasting in light of using a very dark chocolate. I'm definitely more of a dark chocolate ganache person than a milk chocolate pudding person. I also really didn't like how soft the buttercream got within about 5 minutes of being out of the fridge. Did that mean I didn't cook my eggs long enough? I didn't want them to start curdling so I cooked to about 130°.
While I LOVE caramel, I was most disappointed with this recipe. I should have known myself better than to put almost 3 tablespoons of lemon juice into the caramel. It sounded awful to me when I read it and while I even hesitated just before putting it in, I told myself I wanted to try this 'cuz what if I loved it?? Well.... I didn't. I couldn't even eat the caramel layer. It was beautiful and chewy but that lemon flavor was NOT a good partner to the chocolate.
Next time, no lemon juice in my caramel. I can't say that enough!!!
pudding buttercream anyone?
All in all - I did not like this cake. It was edible, but I threw out all the leftovers since I never once craved a bite after my first night digging in. I can see how it'd be good with "better" components: a richer chocolate ganache and a non-citrus caramel. But I probably won't spend time perfecting it.
all my other Daring Baker friends!