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Dobos Torta

From: Angel

Comments

Dana, This recipe comes from the cookbook, "The Cuisine of Hungary" by George Lang, so I think it will be about as authentic as it is possible to get. There are a couple of torta's in the book that contain ground almonds, walnuts even hazelnuts etc, but this is not one of them. Angel.

DOBOS TORTA

Ingredients~~ 5 eggs -- separated (use large eggs, ut not jumbo) Pinch of salt 1/2 cup sugar 1/3 cup sugar 1/2 cup pastry flour Sweet butter -- softened Chocolate filling 1 -- recipe follows.

Method~~ Preheat oven to 375*F.

1...Whip the egg whites with 1 tablespoon ice water and the pinch of salt until stiff.

2...Add the egg yolks, one by one, beating for 1 minute after each addition

3...Add 1/2 cup sugar, spoon by spoon, whipping all the time. (If you are using an electric mixer, turn down to the lowest speed) Add flour, little by little, making sure it is completely blended into the egg mixture.

4...Line a baking sheet, 17" x 12" with wax paper, and lightly spread it with 2 tablespoons of butter. Pour the batter onto the baking sheet. Tap the sides a few times to even it out.

5...Bake in the preheated oven for 10 - 12 minutes, or until golden brown.

6...Cut the cake into 6 even pieces, each 8 1/2" x 4". Peal off the wax paper. Cover the cake pieces with a cloth or fresh wax paper while cooling to retain some of the moisture.

7...Make the chocolate filling.

8...Set aside the best pieces of the pastry to use for the top of the cake. Spread a little sweet buttter on a cool surface, (such as marble or formica)and place the first ckae layer on it.

9...Spread the chocolate filling onto the other 5 layers; the filling layers should be 1/8" thick. Put the layer together and frost the sides as well. Place the rest of the filling into a pastry bag.

10..Melt the 1/3 cup sugar in a heavy frying pan; stir it with a buttered spoon as it cooks over a very low heat. The sugar will at first look like dirty snow, then it will dissolve into a walnut-coloured shiny liquid. Immediately remove it from the heat and spoon it directly from the frying pan onto the ckae layer on the cold surface. Score it into intended serving portions with the tip of a buttered knife, then cut it all the way through with the buttered knife. You must work fast as the caramel hardens in less than 1 minute. Be careful, do not touch the caramel with your hands.

11..When the caramel is cool, put this top layer on top of the filled layers. The shiny glazxe is the crowning glory of the cake. Fit a No. 6 tube to the pastry bag and pipe a decorative border of chocolate filling around the top edge of the torta.

12..Cool the cake in the ferfigerator until the filling is firm, 3 - 4 hours.

13..Slice the cake with a knife dipped into hot water. Cake will keep in the refrigerator for as long as 10 days.

Chocolate Filling 1.

Ingredients~~ 2" piece of vanilla bean 3/4 cup confectioners sugar 6 ozs sweet butter -- softened 3 tablespoons prepared strong espresso coffee, OR 3 level teaspoons instant coffee powder mixed with 3 tablespoon water. 1 egg 3 ozs semisweet chocolate.

Method~~ 1...Split the vanilla bean and scrape out the insides into the sugar.

2...Mix the sugar with the butter, prepared coffee and whole egg. Beat into a creamy mixture.

3...Soften the chocolate in the top part of a double boiler over hot water, or in a low oven, and mix into the filling.

4...Cool the filling in the refrigerator for 15 minutes before using.