Dobos Torta - Daring Baker's August Challenge

Thursday, August 27, 2009

Yet another month for the Daring Baker's Challenge.This time it has been a complete new dessert for me,something that I have never tried,infact never heard of too.I have never tasted a "Dobos Torta" which is actually a Hungarian speciality,infact even the name sounded very new to me.When I went through the challenge,I thought am gona give up this time.But the thought of making something chocolaty kept me motivated.I halved the quantity of each ingredient as this cake was only for the two of us.I must say this was quite a challenge!


This was one of the "not so easy" cakes that I have baked so far,but must admit the end result was awesome.It is actually a five layer sponge cake,sandwiched between chocolate buttercream and surrounded by nuts and topped with caramel....ummmm ain't this sounds delicious????? I believe the Dorbos Torta are circular in shape,since in the challenge the shape wasn't a constraint I ended up with a square one.


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 Caff├ęs of Vienna, Budapest, and Prague.
,

Equipment


* 2 baking sheets
* 9” Square Cake tin, for templates
* mixing bowls (1 medium, 1 large)
* a sieve
* 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
* sharp knife
* a 7 1/2” cardboard cake square, or just build cake on the base of a sprinfrom tin.
* piping bag and tip, optional

Prep times

* 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

* 3 large eggs, separated, at room temperature
* 1 cup confectioner's (icing) sugar, divided
* 1/2 teaspoon vanilla extract
* 1/2 cup plus 1 tablespoons sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
* pinch of salt

Chocolate Buttercream

* 2 large eggs, at room temperature
* 1/2(200g) caster (ultrafine or superfine white) sugar
* 2oz (55g) bakers chocolate or your favourite dark chocolate, finely chopped
* 1 stick plus 1 tablespoon unsalted butter, at room temperature.

Caramel topping

* 1/2 cup (100g) caster (superfine or ultrafine white) sugar
* 6 tablespoons (90 ml) water
* 4 teaspoons (20 ml) lemon juice
* 1/2 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)

Finishing touches

* a 7” cardboard square
* Original reciped called for Hazelnuts but I used a mixture of roasted(cashewnut,hazelnut,pecans)

Directions for the sponge layers:

NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin/cake tin as a template and a dark pencil or a pen, trace a circle/square on each of the papers, and turn them over (the circle/square should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)
3.Beat the egg yolks, 1/3 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.)

4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 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.
5.Line one of the baking sheets with a square-marked paper. Using a small offset spatula, spread about 3/4cup 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 square. (A small serrated knife is best for this task.)

Directions for the chocolate buttercream:


NB. This can be prepared in advance and kept chilled until required.

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2.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.
3.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.
4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5.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.

Lorraine's note: If you're in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Make sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you'll end up with more of a ganache than a buttercream!

Directions for the caramel topping:

1.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.
2.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-coloured caramel.
3.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. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. 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.

Angela's note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.

Assembling the Dobos

1.Divide the buttercream into six equal parts.
2.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.
3.Optional: press the finely chopped hazelnuts onto the sides of the cake.
4.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 flavour.


Verdict:

Though the process looks elaborate,it was not that difficult.Baking each layer separately is the main thing.My layers were not as thin as I expected them to be.However,the taste was jes perfect.Now am gona look around for this cake here.In three words,"Dorbe Torta rocks"!.

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FIC - Express Your Mood - Roundup

Wednesday, August 5, 2009

The world must certainly be a happy place to live.Well atleast people look at the brighter side of life,that’s the way I wud bring FIC Express your mood to a conclusion – a happy ending indeed. This was my first experience hosting an event of this nature and at the outset I would like to thanks Harini of Tongueticklers for giving me this opportunity. Now let start going over how people have expressed their moods thru their favorite dishes.

The person who let me host this event Harini of Tongueticklers says "the mood turns happy when the food is Adai" (Rice Lentil Pancakes).

Minoti's refreshing "Aqua Fresca" a Mexican drink,which is made out of Mango.She makes them during hot summer days.

Sadhana of A2Z Vegetarian Cuisine made a complete guilt free,low carb,protein packed Coconut Quinoa.Having sometime for herself,after a relaxed Yoga in a calm,quite and a peaceful mood she made this yummy dish,giving Quinoa a complete makeover.

Being happy seeing the greenery around,Arti Agarwal of Breakfast to Dinner decided cook something green and ended up with the beautiful "Green Tikki"

In a happy mood Priya Suresh of Priya's Easy and Tasty recipe made "Oats n Mango Mousse Delight" which is truly a feast and delightful dessert.

EC of Simple Indian Food made Potato Halwa,which reflects her Happy mood.

Jaya Wagle of Jayaspace says nothing better expresses our mood than food,in a very calm and happy mood she created the Srikhand+Aamras-Amrakhand.I liked what she said - If Gods were sitting for a meal,they wud be having Amrakhand as one of their desserts:)

Sadhana of A2Z Vegetarian was thoroughly energized and recharged on a weekend when things went on well scheduled,which made her happy and ended up with a Whole(Multi) Grain Pizza.

Yet another happy mood cooking from Shanthi of Shanthi Krishnakumar's Cookbook who made Kunukku.

Looking for a super easy,healthy,crispy and quick food??? Kalva of Curry in Kadai has the answers to it....yummy looking Whole Wheat Eggless Orange Pancakes,well the name itself depicts her mood in this:)

On a hopeful mood Dhanggit of Dhanggit's Kitchen made these gorgeous looking Apricot Bread for her daughter.

Cooking Kappa Puzhakka made Jisha of Kerala Recipes very happy and enthusiastic.

Food can do wonders don't they? Yasmeen of Health Nut made Bisi Bele Bhath for the first time in a very anxious and worried mood which ended up comforting her.

"The warm earthy browns of this dish leave me feeling uplifted and light-hearted on a heavy gray monsoon day" says Deepika of Less Sugar,Please,making a perfect comfort food Rasam Vada.

Soma's happy,vibrant and energetic mood is pretty evident in the "Strawberry Preserve" that she made.

Another one from Kalva of Curry in Kadai - who wudn't want to start their morning in a healthy way? Do look out for her post - A Simple sumptuous delight, Blueberry Almond Yogurt Smoothie.

Gloomy and dull weather can make anyone lethargic,feeling the same way Pooja of My Experience with Cooking made the beautiful and comforting Carrot Mushroom Soup.

Being happy with the rains,Sudha of Malaysian Delicasies made these interesting Red Bean Jelly.

Yet another happy mood person,Ramya of Simple Vegetarian Recipes made the traditional Puli Pongal and Spicy Fried Green Beans,a perfect chinese delicacy.


Happy-go-lucky and optimistic Shaista Tabrez of Mixcalculations in a happy mood created the comforting Tahiri.

Celebrating her husband's success and happiness,Indrani of Appyayan made Moong Dal Paratha for Dinner.

In the pink of health,rosy red our newbie food blogger Shwetha of Cookie Shutter made Dalimbe Hesarubele Kosambri

Excited and Enthusiastic Preethi of Preethi's Online Cookbook baked Hyderabadi Biryani

After a tiring week,Muskaan of A2Z Vegetarian in a lousy mood made Tuver Ni Dal Dhokli(Wheat Bread Strips in Lentil Soup) which was comforting enough;)

Brown always sets in a warm and inviting atmosphere.Feeling warm and pleasant,Preeti Kashyap of Relishing Recipes made the gorgeous looking Cheese and Mushroom Rosti

In full festive mood,Preeti of Khaugiri made "Hayagreeva".This is something totally new to me.

Updated - I missed Lubna's refreshing post earlier.Apologies Lubna.In a super fresh mood our very own Lubna of Kitchen Flavours made Vitamin rich Fresh Musambi Juice.

Last but not the least,another happy person made these Crispy Onion Rings.Wondering who????? Its me....am happy too:)

Thanks all for your entries:)

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