June 16, 2014
Chocolate Layered Cake
If you like Dobos Torte* but think, it's too much effort and time consuming to make one, you might like to give this recipe a try. This cake has only 3 layers of sponge cake that are filled with a rich chocolate butter cream. It resembles and taste very much like the Dobos Torte only it is less complicated to make. Delightful and satisfying!
6 eggs, separated
2/3 cup sugar
1/2 cup unsalted butter, softened
2 cups flour
2-1/2 tsp. baking powder
1/4 tsp. salt
1 cup yoghurt
1/4 cup sugar
2 tbsp. cornstarch, rounded (1/4 cup)
2 tbsp. flour, rounded (1/4 cup)
1/4 cup cocoa
3/4 cups 2% milk
100 gr. (3.5 oz.) Dark chocolate, chopped
1 tsp. rum extract
3/4 cup unsalted butter, softened
1/2 cup confectioners’ sugar
Beat egg yolks and sugar until light yellow in colour and creamy. Mix in butter until well blender.
In a separate bowl stir together flour, baking powder and salt. Add to the mixture alternating with the yoghurt.
Beat the egg whites until stiff peaks form. Fold into the yolk mixture.
Line a 9-inch by 13-inch baking sheet with parchment paper. Divide batter in three parts. Spread one third of batter into the pan.; smooth evenly. Bake at 350 F for 15 minutes or until the edges start to brown.
Remove from oven and let cool slightly then, holding the edge of the parchment paper, remove the cake to a board and invert. Peel of parchment paper and discard. Place a baking sheet or a board on the cake and invert cake, (the side that had the paper will be on the bottom).
Repeat two more times, for second and third layer.
To make the filling, in a medium size pot, whisk together eggs and sugar until blended. Stir in cornstarch, flour and cocoa. Slowly add the milk until all mixed in.
Place on medium-low heat and cook stirring until hot; add chocolate and continue cooking and stirring, for about 15-20 minutes, until thickens the consistency of a thick custard.
Remove from heat and let cool slightly than stir in rum extract.
Meanwhile, using an electric mixer, cream together butter and icing sugar until light and fluffy. Add spoonful's of the chocolate cream beating well after each addition until chocolate is well incorporated into the butter cream.
Divide filling in three portions. To ensemble cake, place one cake layer on a board or tray. Spread one third of the chocolate filling and smooth filling all the way to the edge of the cake layer. Top with second cake layer and repeat until you staked all three layers of cake. Top with the remaining chocolate and chocolate filling and smooth top.
Place in the refrigerator for at least a few hours or until next day. To serve cut into slices.
It can be served with whipping cream on the side.
* Dobos Torte is staple of the Hungarian desserts; layers of sponge cake stuck with chocolate butter cream.
Leia’s Culinary Treasures