Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons cocoa powder
- 2 tablespoons confectioners’ sugar
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Double boiler
- Offset spatula
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Slowly add the flour mixture and mix until just combined.
7. Spread the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. In a double boiler, melt the chocolate chips until smooth.
10. In a medium bowl, whisk together the cocoa powder and confectioners’ sugar.
11. In a separate bowl, whip the heavy cream until stiff peaks form.
12. Fold the melted chocolate into the whipped cream.
13. Spread the chocolate cream over the cooled cake.
14. Sprinkle the cocoa powder and confectioners’ sugar mixture over the top.
15. Refrigerate for at least 2 hours before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 537
Fat: 33g
Carbohydrates: 53g
Protein: 7g
Substitutions for Ingredients
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
- Semi-sweet chocolate chips can be substituted with dark chocolate chips.
- Heavy cream can be substituted with coconut cream or almond milk.
Variations:
- Add 1 teaspoon of espresso powder to the melted chocolate for a mocha flavor.
- Substitute the cocoa powder and confectioners’ sugar mixture with chopped nuts or shredded coconut.
- Add 1 teaspoon of ground cinnamon to the batter for a hint of spice.
Tips and Tricks:
- Make sure all ingredients are at room temperature before beginning.
- Use a double boiler to melt the chocolate chips for a smoother texture.
- Refrigerate the cake for at least 2 hours before serving for best results.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes or until warmed through.
Presentation Ideas:
- Serve the cake with fresh berries and a dollop of whipped cream.
- Dust the top of the cake with cocoa powder or confectioners’ sugar for a decorative touch.
Garnishes:
- Fresh berries
- Chopped nuts
- Shredded coconut
- Whipped cream
Pairings:
- Ice cream
- Coffee
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the cake is too crumbly, add a few tablespoons of melted butter to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Use a thermometer to check the temperature of the melted chocolate.
Food History:
The Dobos Torte is a Hungarian cake invented in 1884 by József C. Dobos. It is a layered sponge cake filled with chocolate buttercream and topped with a caramel glaze.
Flavor Profiles:
This cake has a rich, chocolatey flavor with a hint of sweetness from the caramel glaze.
Serving Suggestions:
- Serve the cake with a scoop of ice cream or a dollop of whipped cream.
- Serve the cake with a cup of coffee or hot chocolate.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Hungarian