Ingredients with Measurements:
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1/2 cup light corn syrup
- 1/2 cup packed light brown sugar
- 1/4 cup water
- 2 tablespoons butter
- 1/4 teaspoon salt
- 2 tablespoons dark rum
- 1/4 teaspoon ground cinnamon
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Double boiler
- Offset spatula
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the eggs and sugar until light and fluffy.
3. In a separate bowl, sift together the flour, baking powder, and salt.
4. Add the dry ingredients to the egg mixture and mix until combined.
5. Add the melted butter, cocoa powder, and vanilla extract and mix until combined.
6. Pour the batter into the prepared cake pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before removing from the pan.
8. In a double boiler, heat the cream until it is steaming.
9. In a separate saucepan, combine the corn syrup, brown sugar, water, butter, and salt.
10. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
11. Reduce the heat and simmer for 5 minutes, or until the mixture thickens.
12. Remove from the heat and stir in the rum and cinnamon.
13. Pour the caramel sauce over the cooled cake and spread evenly with an offset spatula.
14. Refrigerate for at least 2 hours before serving.
Time:
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 400
Fat: 19g
Carbohydrates: 51g
Protein: 5g
Substitutions for Ingredients
- Granulated sugar: You can substitute with coconut sugar or maple syrup.
- All-purpose flour: You can substitute with almond flour or gluten-free flour.
- Heavy cream: You can substitute with coconut cream or almond milk.
- Light corn syrup: You can substitute with honey or agave nectar.
- Light brown sugar: You can substitute with coconut sugar or date sugar.
- Dark rum: You can substitute with brandy or whiskey.
Variations:
- You can add chopped nuts or dried fruit to the batter before baking.
- You can use a different type of alcohol in the caramel sauce, such as brandy or whiskey.
- You can add a pinch of ground cardamom or nutmeg to the caramel sauce.
Tips and Tricks:
- Make sure to grease and line the cake pan with parchment paper before baking to ensure the cake doesn't stick.
- Make sure to cool the cake completely before adding the caramel sauce.
- Make sure to stir the caramel sauce constantly while it is cooking to prevent it from burning.
Storage Instructions:
Store the Caramel Dobos Torte in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the Caramel Dobos Torte in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.
Presentation Ideas:
- Serve the Caramel Dobos Torte with a dollop of whipped cream and a sprinkle of chopped nuts.
- Serve the Caramel Dobos Torte with a scoop of ice cream and a drizzle of chocolate sauce.
Garnishes:
- Chopped nuts
- Chocolate shavings
- Whipped cream
- Caramel sauce
Pairings:
- Coffee
- Tea
- Red wine
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk or cream to the batter before baking.
- If the cake is too dense, add an extra egg to the batter before baking.
- If the caramel sauce is too thick, add a tablespoon of water to thin it out.
Food Safety Advice:
- Make sure to use pasteurized eggs when making the cake batter.
- Make sure to cook the caramel sauce until it reaches a temperature of 235°F.
Food History:
The Caramel Dobos Torte was invented by Hungarian pastry chef József C. Dobos in 1884. The cake was created to showcase the versatility of butter and sugar and has since become a classic Hungarian dessert.
Flavor Profiles:
The Caramel Dobos Torte is a rich and decadent dessert with notes of butter, sugar, and cinnamon. The cake is complemented by the sweet and sticky caramel sauce.
Serving Suggestions:
The Caramel Dobos Torte is best served at room temperature with a dollop of whipped cream and a sprinkle of chopped nuts.
Related Categories
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Region: Hungarian
Taste: Rich, Sweet, Caramelized, Moist, Nutty