Check out the original post and images by clicking here.
Well, this was my first Daring Baker’s Challenge ever! If ya’ll are new to the Daring Kitchen…then let me fill you in. Once a month a baking and/or cooking challenge is assigned, but the outcome cannot be revealed until a certain day…and today is that day! yay! This month’s baking challenge was chosen by Lorraine at Not Quite Nigella and Angela from A Spoonful of Sugar…and drumroll…they chose a Dobos Torta. I had never heard of this dessert, but I guess it is a Hungarian specialty. Layers of spongecake hugged by smooth chocolate butter cream…yum.
How did it go?
Hmmm… this was a very challenging challenge, mostly because I was packing to go on a 2 week vacation. I reallly wanted to do this challenge, though, but I was a bit rushed, sloppy and scarily frantic. So, this cake for me was a bit of a disaster, mostly because I didn’t have the time to let the buttercream set, so it was a sloppy mess. There is supposed to be one last layer of sponge cake on top of the cake, coated in caramel. But when that time came around, I said “screw it.” I’m done…I think I was on the verge of hyperventilating…don’t get worried, though..that is normal for me.
Actually, this is the ugliest cake I have ever made…and it makes me sad. I think I got really depressed afterwards and huddled in bed reading Eclipse, which of course made me feel better. BUT…it is one of the tastiest cakes that my man and I have had in awhile! I highly recommend making it, but just do so with ease and patience (something I greatly lacked at the time and still do).Ingredients
Sponge cake layers
6 large eggs, separated, at room temperature
1 1/3 cups confectioner’s sugar, divided
1 teaspoon vanilla extract
1 cup plus 2 tablespoons sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
pinch of salt
Chocolate Buttercream
4 large eggs, at room temperature
1 cup sugar
4oz bakers chocolate or your favourite dark chocolate, finely chopped
2 sticks plus 2 tablespoons unsalted butter, at room temperature.
Caramel topping
1 cup superfine sugar
12 tablespoons water
8 teaspoons lemon juice
1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)
Prepare the sponge layers
The sponge layers can be prepared in advance and stored well-wrapped in the fridge overnight.
Preheat oven to 400 degrees
Cut six pieces of parchment paper to fit baking sheets. Using the bottom of a 9″ springform tin (I used an 8inch and ended up cutting little cirlces out of the layers) 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 of the powdered 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.
In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup of powdered 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 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. (suggestion, go a little outside the lines so that you can trim down in case ripping occurs.) 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. (suggestion, wait only a couple of minutes after the cake comes out of the oven to free it from the paper…or else disaster!!!! also, maybe spray the parchment with oil afterwards because this cake is STICKY!)
Slide the cake layer back onto the paper and let stand until cool. 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.)
blurry picture...but this is a cooked sponge layer
Prepare Chocolate Buttercream
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.
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. (suggestion- I don’t think I cooked it for this long, but I should have! heed my warning, follow these direction.)
Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. (one more warning…have patience and let it actually cool!) 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.
Prepare the Caramel Topping that I said “screw it” to
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-coloured caramel.
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. Cool completely.
Put it all Together Now!
spongecake buttercream spongecake buttercream spongecake buttercream…what more can i say? stack it up! frost it! Top it off with your spongecake caramel layer (if you weren’t as lazy as me) and add some hazelnuts!
Verdict
Very tasty! A little too many steps for me, though. I like a simple 3 layer cake, that is built (as my mother says…so don’t judge me!) like a brick shit house. ha! So, I don’t think I will be making this again, but it was nice and a little scary to be taken out of my comfort zone. Thank you Daring Kitchen!
