The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonfulof Sugar and Lorraine of Not Quite Nigella. They chose the spectacular DobosTorte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: ExquisiteDesserts from the Classic Caffés of Vienna, Budapest, and Prague.
This torte turned out to be pretty tasty. As usual, I cannot be trusted with an entire chocolate cake in the fridge, so I took some to the Brain's office, took some into the jewelry store (did I mention I got a job? I work in a jewelry store! I like it.) and I have a chunk to give to my friend A if she ever gets back from vacation! The general consensus however, is that the caramel layer is too lemony. The ladies at the jewelry store think that a salted caramel would have been much tastier. They really liked the chocolate buttercream though.
There are thousands of Dobos Tortes floating around the internet today. Go check out the rest of the Daring Bakers! Also take a peek at the Daring Store!
You used almonds? Weird. I used walnuts. Didn't we do that in reverse on the last cake?
ReplyDeleteI agree with the ladies from your work a salted caramel would have been divine! Great job!
ReplyDeleteOooh! A salted caramel would have been so much better! Nice work on your torte!
ReplyDeleteHaha - I love that you can't be trusted around a chocolate cake. I'm the same way. :)
ReplyDeleteLooks great!
Salted caramel would be so delicious. I have had Dobos Torte before made by my Hungarian boss on specail occasions. It is well worth the effort.
ReplyDeleteOh man I totally agree with the salted caramel topping.. that would have been delish!
ReplyDeleteI can't be trusted either.. so I froze slices and brought them to a party we went to this weekend - thank the baby jebus.
Your cake turned out beautiful! I love the sliced almond decoration, very pretty indeed! :)
XOXOXOXOXO
Mary, that is absolutely gorgeous!
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