patrícia furtado

Overwhelmed and drowning in work, I must say I feel quite guilty for abandoning this blog and keeping away from the kitchen for so long. So this month I tried to get back to it, even if I still couldn’t keep up with the Daring Bakers’ reveal date. But hey, better late than never, isn’t it?

The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus:  Exquisite
Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

The Dobos Torta is a caramel-topped  chocolate-filled layered Hungarian stravaganza, and although the original recipe called for 6 cake layers, I decided to make them smaller and have 12 of them instead.

Also, instead of using a baking sheet, I baked them in non-stick-paper lined round cake tins. To be really efficient, you need at least three tins of the same size, so I used those cheap and flimsy foil ones you can throw away after, and they were perfect for the job.

For the decoration, I kept it simple, as the caramel slices on top are enough to make it a beautiful cake. So I skipped the hazelnuts, and sprinkled on some chocolate covered caramel confetti, just to cover the messy looking centre.