This is my second entry to the Daring Bakers Challenge and it has been an exciting journey so far and I do want to continue participating.
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 DobosTorte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.
Dobos torte is a famous Hungarian cake, famous also in Slovakia, invented by and named after a well-known Hungarian confectioner, József C. Dobos (1847-1924) in 1884. It is a five-layer sponge cake, layered with chocolate butter cream and topped with thin caramel slices. The sides of the cake are sometimes coated with ground hazelnuts, chestnuts, walnuts or almonds but the original cake is without coat, since it was a slice of a big cake. Dobos's aim was to make a cake that would last longer than other pastries, in an age when cooling techniques were limited. The caramel topping helps keep the cake from drying out. The cake is also often called 'Dobos-torta' or 'Dobostorta'. Source: Wikipedia
This is an amazing dessert to present for a gathering, party or just on a special occasion. I have tweaked this recipe based on my comfort infact made it much easier.
· 6 eggs, separate yolks from whites
· 2/3 cup sugar
· 1 tsp vanilla essence
· 2/3 cup Whole Wheat flour + 1 tbsp
· 1 cup sugar
· 2 tsp water
· 1 cup butter
· 3 tbsp cocoa powder
· 2/3 cup Sugar
· 1 tsp of sugar
· 1 tsp water