Looking for one of the most exquisite treat that eggs and flour can make? Divine tasting buttery chocolate layers with caramelized sugar top.
As I most recently have a little time, I was searching on the internet a few days ago. Trying to find fresh, fascinating thoughts, inspirational recipes that We have never used before, to delight my loved ones with. Hunting for a long time yet couldn’t discover lots of interesting stuff. Right before I thought to give up on it, I found this yummy and easy treat by chance. It seemed so scrumptious on its photo, that required fast action.
It had been simple enough to imagine the way it’s made, its taste and how much my hubby will probably enjoy it. Actually, it is extremely easy to keep happy the guy in terms of desserts. Yes, I’m a lucky one. Or maybe he is.Anyway, I visited the website: Suncakemom and used the step-by-step instuctions that were combined with nice graphics of the procedure. It just makes life faster and easier. I could suppose it is a slight hassle to take snap shots in the midst of cooking in the kitchen because you typically have gross hands so I genuinely appreciate the effort and time she devote for making this blogpost and recipe conveniently implemented.
With that in mind I’m inspired to present my own, personal recipes in a similar way. Appreciate your the idea.
I had been tweaking the main formula create it for the taste of my loved ones. I have to mention it absolutely was an awesome success. They prized the flavor, the overall look and enjoyed getting a treat like this during a hectic week. They ultimately wanted even more, many more. Thus the next occasion I am not going to commit the same mistake. I’m gonna double the amount to get them pleased.
Dobos torte hungary Credit goes to suncakemom.
Separate eggs and put them into two medium size mixing bowls then Put half of the sugar with the egg whites and the other half with the yolks.
Beat the egg whites until stiff peaks are formed.
Separately mix yolks with sugar and beat it until we get a light yellow color.
Sift the flour and optional baking powder on top of the egg yolk and mix it in.
Slowly mix in the egg whites adding just a couple of spoonful at a time.
Cut 8.6″ / 22cm diamter circles out of baking paper to fit at the bottom of the tray then divide the batter into 6 and create as even Ø7.5″ / Ø19cm layers as possible. Put layers into the preheat 356°F / 180°C oven and bake them for 10-15 minutes.
Take them out as soon as we see the edges are light brown. Don’t overbake them as too hard pastry would break. Save the best layer and put it aside for the top caramel layer. We may put a plate on top of it to stop it from deforming.
Dice butter and beat it for at least 10 minutes until we’ll get creamy and light consistency of it. Fluffier is better.
In the meantime put eggs and sugar into a double boiler
Beat the eggs in medium heat until it is warm and soft peaks form.
Take it off the heat and keep beating until it cools down.
Mix melted chocolate with the fluffy butter
Fold in the beaten eggs carefully then put the cream in the fridge until it’s ready to be use.
This is the trickiest part of the whole cake. We need to prepare all the things needed beforehand in reaching distance as we have to work as fast as possible. Prepare and check everything we will need: A sharp knife, butter and the top layer of the cake.
Pour sugar and water into a saucepan and without stirring, cook until sugar dissolves then comes to a boil and the color starts darkening. It is important not to stir it otherwise it is going to crystallize. Instead of stirring swirl the pan and continue to boil until caramel becomes a golden brown.
As soon as golden brown, act fast,
Pour caramel over the best looking cake layer.
Mark the caramel as fast as possible with a buttered knife or even better a spreading tool. Keep buttering the knife between the cuts. The easiest is to cut the glaze into 16 wedges. As we don’t have to estimate where to cut. Half, quarter, eighth, sixteenth…
We have to finish before the glaze hardens. Be really careful with the hot caramel. Don’t touch or try to taste it. It would burn the skin badly. When the caramel is hot we can mark it first by pressing the knife onto it gently. Later when it’s hardened we can cut it properly. It is a delicate job as the glaze could break easily.
Place the first layer on the cake serving plate as this will make it easier to move it later. Divide cream into 6 evenly then spread filling on the first four layers and stack them.
Put the fifth layer on top. Now we only have 2 portions of the chocolate cream then spread half of it on top of the layer then cut the cake into a proper circle shape if necessary.
Cover the outside of the cake with the other half.
Throw the shredded nuts outside the cake as decoration. It will stick into the cream as it is still soft.
Place 16 half walnuts on top of the cake around the edge. This is where the caramel glaze slices are going to lean on. Cut the glaze properly and place it on top of the cake. Put a walnut in the middle as a final step. Keep it in a cool place but take it to room temperature half an hour before serving.