Dobos torte
This Hungarian layer cake may be complicated, but the end result is definitely worth it if you want a show stopping dessert for a special occasion
Difficulty and servings
Cuts into 10
Preparation and cooking times
Ready in 2½ hours + chilling
- For the cake layers, draw round the base of a 20cm cake tin or plate onto 6 pieces of baking parchment. Heat the oven to 180C/fan 160C/gas 4.
- Put the egg yolks in a large bowl with half the sugar and the vanilla. With an electric beater, whisk until thick, pale and mousse-like. In a separate bowl, whisk the egg whites to soft peaks, add the remaining sugar and continue to whisk until it forms stiff peaks. Fold the egg whites into the egg yolk mixture along with the flour.
- Lay all 6 sheets of parchment on a work surface and divide the cake mixture between then. Spread the mixture out to fill the outlines. Put on baking sheets and bake in 2-3 batches for about 12-15 minutes or until golden. Cool, remove the paper and store in an airtight box with layers of baking parchment between them.
- To make the praline, dissolve the sugar in 3 tbsp water over a low heat. Increase the heat and boil gently until the syrup turns amber, swirling the pan as you go. Add the hazelnuts and tip the caramel out onto an oiled baking sheet. Cool. Break off one third for decoration. Snap the remaining praline into pieces and whizz in a food processor until it is the texture of coarse sand.
- For the buttercream, melt the chocolate in a bowl over a pan of simmering water or in the microwave. Whisk the egg yolks until pale and thick. Meanwhile, dissolve the sugar in 2 tbsp water, then boil until it thickens. Whisking constantly, pour the syrup onto the egg yolks and whisk until cool and very thick. Add the butter and fold in the melted chocolate. Chill.
- Put one of the cake layers on the serving plate, spread with 1 tbsp of buttercream, scatter over 1 tbsp of praline and top with another cake layer. Repeat until you have used up all of the cake layers. Use the rest of the butter cream to ice the top and sides of the cake, chill until set.
- Finally, melt the chocolate and butter together in a bowl over a pan of simmering water or in the microwave. Stir in the cream and set aside to cool and thicken so it is spreadable. Spread the ganache over the top and sides of the cake. Just before serving, scatter over the whole praline hazelnuts.
Per servng
852 kcalories, protein 12.5g, carbohydrate 82g, fat 55.1 g, saturated fat 27.5g, fibre 2.2g, salt 0.19 g
Recipe from olive magazine, January 2005.
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http://www.bbcgoodfood.com/recipes/4154/
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Ingredients
- 7 large eggs , separated
- 150g caster sugar or vanilla sugar
- 1 tsp vanilla extract
- 150g plain flour , sifted
HAZELNUT PRALINE
- 125g caster sugar
- 100g hazelnuts
BUTTERCREAM
- 125g dark chocolate
- 6 large egg yolks
- 125g caster sugar
- 225g unsalted butter , softened
GANACHE
- 300g dark chocolate
- 100g unsalted butter
- 2 tbsp double cream
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Coeliac sufferers need not miss out on sweet treats with this gluten-free melt-in-the-mouth shortbread recipe
21
ratings
Difficulty and servings
Cuts into 10
Preparation and cooking times
Ready in 2½ hours + chilling
Ingredients
- 7 large eggs , separated
- 150g caster sugar or vanilla sugar
- 1 tsp vanilla extract
- 150g plain flour , sifted
HAZELNUT PRALINE
- 125g caster sugar
- 100g hazelnuts
BUTTERCREAM
- 125g dark chocolate
- 6 large egg yolks
- 125g caster sugar
- 225g unsalted butter , softened
GANACHE
- 300g dark chocolate
- 100g unsalted butter
- 2 tbsp double cream
Per servng
852 kcalories, protein 12.5g, carbohydrate 82g, fat 55.1 g, saturated fat 27.5g, fibre 2.2g, salt 0.19 g
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12 November 2007
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