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.
This cake was a deceptive challenge. I think the biggest hurdle for me was mental, the cake looks so intimidating. But when broken down into steps, it's laborious but not overwhelming. The cake is delicious. But as much as I like caramel, I was not a fan of the little caramel cake wedges on top -- partly because they did no favors to my braces! And I am not quite sure what texture they were supposed to have turned out... chewy or crackly? Mine were a bit of both, and I felt that they made the cake hard to eat.
The recipe itself is broken into three parts... the cake, the icing and the caramel. I made the icing first, a day ahead... chocolate buttercream. It's very rich, but delicious. The cake wasn't hard, again laborious, baking six layers. Instead of a offset spatula, I used a method I've seen dosa makers use -- I used the base of a rounded cup measure I have to smooth out the batter on the rounds of parchment paper. Hooray for precut papers!
I refrigerated the layers to help with the layering and slathering of buttercream. It's pretty hot out here and the buttercream did not do well outside. the cake layers were sliding here and there. And the wedges kept sliding off. I didn't use any nuts, in the hopes that my daughters might have some.