Best Chocolate Coffee Apricot Dobos Torta Recipes

DOBOS TORTE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Have ready two 10-inch cardboard circles. Generously grease a 9-inch springform pan with soft butter, and dust with flour.
• Beat the egg whites until frothy, and gradually add 1 cup sugar. Beat just to soft peaks. In another bowl, beat the yolks with the milk, lemon peel, vanilla, and salt. Fold this into the egg whites. Sift the flour over the egg mixture, and fold in.
• Spread 1 1/3 cups batter into the prepared pan. Bake for about 5 to 9 minutes, or until small, brown spots begin to appear on cake. Remove the cake from the oven, and remove layer from pan with a spatula. Dust the cake lightly with flour, and place on a rack to cool. Grease pan again, and repeat this process until all of the batter is used, about 6 times more. Place the layers between wax paper, and cover with a towel. Chill layers for a few hours. Make the Chocolate Buttercream.
• Layer the chilled layers on one of the cardboard rounds with the buttercream. Start with one layer; cover with the buttercream, and then press down with another layer to make a good seal. Repeat this with the remaining layers, but reserve one layer. Wrap the cake in plastic, and chill for at least 6 hours along with the remaining buttercream. Grease the other cardboard round with the shortening, and place the last layer on it.
• Place 1 cup sugar into a non-stick skillet over medium heat. Allow sugar to cook until the edges look melted and brown. Begin stirring with a wooden spoon. Cook until the sugar become an amber color, and is smooth. Carefully pour the caramel over the top of the last layer, and spread to the edges with an oiled knife. Quickly, using an oiled knife, indent the top of the caramel into 16 wedges. Allow to cool slightly, and then retouch the indents with the knife again. Place layer onto a counter top dusted with sugar, and allow the caramel to cool completely.
• Place some more buttercream on top of the chilled torte, and top with the caramel round. Frost the sides with the remaining buttercream. Chill the torte before serving.

DOBOS TORTA

Steps:

• Combine both chocolates in a heatproof bowl and melt over a saucepan of simmering water. Incorporate with a spatula. Cool slightly; the chocolate should remain fluid.
• Pour the sugar into a small saucepan, carefully pour ¼ cup (59 ml) of the water around the outside edge of the sugar, and carefully pull the water into the center of the sugar to moisten; this will help prevent the sugar from crystallizing. Cover, turn the heat to medium, and cook for 3 to 4 minutes, until the sugar has melted. Uncover and cook, without stirring, until the caramel is a golden honey color. (You can test this by putting a drop on a white plate.) Remove from the heat and carefully swirl the caramel a few times to cool, then stand back and carefully (again with the carefully), slowly whisk in 3 tablespoons (45 ml) water. The caramel should have a honey consistency; if it's too thick, add a few more drops of water.
• Whisk the caramel into the egg yolks in the bowl of a stand mixer (or a large heatproof bowl) and set over the saucepan of simmering water. Cook, whisking, until the mixture registers 140F (60°C) on an instant-read thermometer. Attach the bowl to the mixer fitted with the paddle attachment (or use a handheld mixer in the bowl) and beat on medium speed until the mixture is cool; it will become thicker and lighter.
• With the mixer running, add the butter by the tablespoon until it is all incorporated. If the buttercream begins to separate, stop adding the butter and mix until it looks smooth again, then resume adding the butter. Add the salt and mix to combine, then scrape down the sides of the bowl.
• With the mixer on low, add the melted chocolate in 3 additions, followed by the vanilla. Scrape down the sides of the bowl and taste the buttercream. Mix in the remaining 1½ teaspoons water and give the buttercream another taste. The water opens up the flavor of the buttercream, sending the chocolate right into your taste buds.
• You can use the buttercream right away, or refrigerate for up to 5 days or freeze for up to 4 months. Be sure to bring it to room temperature before using, and beat it lightly in your mixture to restore its texture.
• Preheat the oven to 350°F. With a dark marker, trace eight 9-­inch circles onto eight 11-­by-­17-­inch sheets of parchment, then flip the sheets over.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), cream the butter, confectioners' sugar, baking powder, and salt on medium-­high speed until light and fluffy, about 4 minutes. Add the lemon zest, then reduce the speed to medium and add the egg yolks one at a time, mixing well after each addition. Transfer the mixture to a large bowl and fold in the cake flour in 3 additions. Wash and dry the mixer bowl if using a stand mixer.
• In the bowl of the stand mixer, fitted with the whisk attachment (or in another large bowl, using the handheld mixer, with clean beaters), beat the egg whites on low speed until foamy. Add the cream of tartar, then gradually increase the mixer speed and slowly add the granulated sugar. Beat until the whites hold stiff peaks. Whisk one-­third of the beaten egg whites into the batter to loosen it, then gently fold in the remaining egg whites in 2 additions.
• Scoop the batter onto the sheets of parchment, dividing it evenly and placing it in the center of the circles you drew on the paper. (Look, I'm supposed to be a fancy pastry chef, and I just eyeball it, so just do your best to be accurate. It's gonna be amazing no matter what!) With a small offset spatula, spread the batter in a thin, even layer, filling the circles.
• Place 2 of the sheets of parchment on sheet pans and bake until the layers are golden brown and spring back when touched, 10 to 12 minutes, rotating the pans halfway through baking. Let the layers cool completely, then run a large offset spatula under each layer to free it from the parchment. Repeat with the remaining layers, noting that the baking time may decrease with subsequent layers, since the pans are already warm. Be sure to set one of your layers away from where you will be assembling the cake-I have in fact accidentally frosted my intended caramel layer and then had to make a whole new batch of cake just to get another top.
• To assemble the cake: Arrange one cake layer on a serving plate and top with about a heaping ½ cup (115 grams) of the buttercream. Using a small offset spatula, spread it into a thin, even layer. Repeat with 6 more layers. Transfer a few tablespoons of the buttercream to a piping bag fitted with a small start tip and set aside, then frost the top and sides of the cake with the remaining buttercream. Transfer the cake to the refrigerator and refrigerate for at least 30 minutes, or up to overnight, to set the buttercream. (The cake can be refrigerated for up to 3 days. Let come to room temperature before making the caramel triangles and garnishing the cake.)
• When the buttercream is set, remove the cake from the fridge and, with a knife, make very light marks on top of the cake to divide it into 16 or 18 wedges. Pipe a small rosette of the reserved buttercream onto the middle of each wedge.
• Place the reserved unfrosted cake layer on a sheet of parchment set on a cutting board, and have a large sharp knife, an offset spatula, and the flaky salt handy. Pour the sugar into a small frying pan set over medium heat. As the sugar begins to melt and brown at the edges, use a heatproof spatula to pull the melted sugar toward the center, but don't stir constantly, as this can make the caramel lumpy; if it does become lumpy, reduce the heat to low and cook, stirring occasionally, until the lumps melt. Continue cooking until all the sugar is melted and the caramel is a deep reddish-­brown color and just starting to foam. Immediately remove from the heat and, working quickly, pour the caramel over the cake layer, using an offset spatula to coat it in a thin, even layer. Sprinkle with flaky salt. Let the caramel cool slightly; as the caramel begins to set, slide your knife through the top of the butter to coat it and score the layer into 16 or 18 pieces, using the paper to rotate the layer and sliding the knife through the butter again between scores to coat it. Then, when the caramel is firm enough to cut through, cut through! You want the caramel to be set enough that you can cut it without shattering, but if you cut too soon, it will pull the caramel off the cake and stick to the knife, and you'll be pissed off. As you're cutting, keep in mind that the outside will set more quickly than the center. Then let the caramel-­topped triangles cool completely.
• Once they are cool, arrange the triangles on the top of the cake, points facing inward: Balance the triangles on one long edge, using the rosettes for support, so that they stand up like a fan on the top of the cake. Cut the cake into wedges to serve.

DOBOS TORTE

Steps:

• Preheat the oven to 350°F. Butter three 8-by-2-inch round cake pans, and line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together the flours, baking powder, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar on medium-high speed until light and fluffy, 3 to 4 minutes; scrape down sides of bowl as needed. Add egg yolks, one at a time, and beat to combine. With mixer on low, add reserved flour mixture in three parts, alternating with the milk and beginning and ending with flour; scrape down the sides of the bowl as needed.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually sprinkle in the remaining 1/4 cup sugar, and beat until soft peaks form. Add about a third of the egg-white mixture to the reserved batter, and gently fold in with a rubber spatula. Gently fold in the remaining egg whites.
• Divide batter evenly among prepared pans; spread to smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden and a cake tester inserted in the centers comes out clean, about 30 minutes. Transfer to a wire rack to cool for 20 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes; let them cool completely, top sides up. Meanwhile, in a clean bowl with a clean whisk attachment, whip cream until soft peaks form. Cover and refrigerate until ready to use.
• Using a serrated knife, trim tops of cakes so surfaces are level, if necessary. Slice each cake horizontally into three equal layers. Place 2 cups Chocolate Swiss Meringue Buttercream in a medium bowl. (Set aside remaining buttercream.) Using a rubber spatula, fold in the whipped cream to lighten. Place one layer on a cake stand or serving plate; spread 1/3 cup of the lightened buttercream in an even layer. Repeat with remaining layers and lightened buttercream to make 9 layers.
• Spread a thin layer of reserved Chocolate Swiss Meringue Buttercream over the top and sides of cake to seal in crumbs. Refrigerate until frosting is firm, about 30 minutes. Spread cake with the remaining buttercream, making smooth strokes with an offset spatula. Refrigerate until frosting is firm, at least 30 minutes or up to 2 days, covered with a cake dome. When ready to serve, arrange Caramel Dots around the sides of the cake in a decorative pattern. Arrange the Caramel Sticks on top of the cake.
• Lightly coat the underside of a rimmed baking sheet with cooking spray; place it, coated side up, on a work surface covered with parchment paper. Place a nonstick baking mat (such as Silpat) on the work surface.
• In a medium heavy-bottom saucepan, combine sugar, 1/4 cup water, and the lemon juice. Cook over high heat until sugar just begins to turn light golden around the edges, about 8 minutes. (The caramel will continue cooking in the pan, so watch the color carefully.) Immediately remove from heat, and swirl gently to color evenly. Let stand until caramel has thickened and cooled slightly, about 8 minutes.
• To make sticks, use a metal spoon to drizzle caramel in strips across the inverted baking sheet, using quick zigzag movements. Let stand until firm, about 5 minutes. Using a knife or kitchen shears, trim the ends so they are straight.
• To make dots, drop spoonfuls of caramel to form rounds, ranging in size from 1 to 1 1/4 inches, onto the baking mat; let stand until firm, about 5 minutes. Once firm, remove with a small offset spatula.
• Hot caramel is drizzled onto an inverted baking sheet to make thin sticks that will decorate the top of the torte. Dots for the cake's sides are created by spooning caramel into rounds on a nonstick baking mat.

CHOCOLATE APRICOT TORTE

Steps:

• Beat egg yolks and 1/2 cup sugar in a large mixing bowl until thickened.
• Beat egg whites in a small bowl until foamy; gradually add remaining sugar, beating until stiff peaks form.
• Fold into yolk mixture.
• Gradually fold in flour.
• Divide batter between 3 greased and floured 9-inch round cake pans.
• Bake at 350 for 15 minutes or until golden.
• Cool in pans for 5 minutes; remove to wire racks to cool.
• BUTTERCREAM:Whisk sugar,eggs, yolks, vanilla and coffee in a saucepan.
• Add chocolate; cook and stir over low heat until thickened (be careful not to let it boil).
• Cool completely.
• Cream butter in a medium bowl;gradually add chocolate mixture and set aside.
• Finely chop the apricots; drain and place in a bowl.
• Stir in preserves and set aside.
• Split each of the cakes into two horizontal layers.
• Place one on a serving plate.
• Spread with 2/3 cup buttercream.
• Top with another cake layer and 2/3 cup apricot filling.
• Repeat these layers twice.
• Cover and refrigerate at least 3 hours before serving.
• Garnish with choclate curls before serving if desired.