One Saturday I was chanting to myself, in between bouts of praying “Please let it work, please let it work” and then alternating it with “Why won’t it work?”. For this was the very first month I was co hosting a Daring Baker’s challenge. Angela from A Spoonful of Sugar contacted me in April this year and asked if I would co-host August’s with her. I put the Dobos Torta to the back of my mind until Mid July when I realised that we only have a couple of weeks to go. And these were 2 weeks in which we were moving house so I had to get my bottom into gear and fast!
Angela set about trying to make the cakes and after three cakes, came up with a solution that combined two recipes, one from Rick Rodgers Kaffehaus book and one from Cafe Chocolada. I then set about making it following the recipe to see whether it was easy to follow. I had one rather spectacular fail due to a miscommunication where the original recipe said to use 50g of caster sugar which was about 1/4 of the amount actually needed. I will admit there was much gnashing of the teeth and swearing that day before I took a deep breath in, rebaked a brand new layer and figured out the best way to do the toffee without it cracking or developing toffee wisps.
Was the final cake all worth it? It’s a delicious cake indeed. As for the actual number of layers, I’m sure every Hungarian household has an opinion about the best number. Some say 5, some say 14. After putting the 5th layer into the oven, all I can say is I’m so glad that we went with Rick’s number of 5.
I was so impressed by my fellow Daring Baker’s enthusiasm and verve and special thanks must go to Audax who helped out enormously when Angela and I couldn’t get to the forum to answer a question. We pushed the button so to speak and sat back and waited. Would there be responses of “Oh please god no” or similar? We breathed deeply -the overwhelming response was positive. Over the next few days and weeks some beautiful creations were made while flying the Daring flag proudly. The aspect that vexed most was probably the caramel layer which I admittedly found the most difficult. Also humid weather is never great for toffee and those Daring Bakers in more humid climates had issues with it turning gummy which toffee tends to do when there is moisture in the air. Of course you can’t please everyone and some didn’t like the torta but of course everyone has different tastes. Nevertheless there were some gorgeous creations and check out the Daring Bakers Blogroll for a glimpse into the Dobos Torta, daring style!
I must also thank my wonderful suppliers of vintage and chic display domes and forks Teena and The Second Wife. Don’t they have great taste?
So tell me Dear Reader, are you a calm cook or is there swearing involved when things go wrong?
Oh and today I am also featured on the SBS newsletter as their Featured Foodie! They asked me some fun questions like which chef would I marry, work for and fire! 
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.
Dobos Torta
The Dobos Torta is a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. (You may come across recipes which have anywhere between six and 12 layers of cake; there are numerous family variations!) It was invented in 1885 by József C. Dobos, a Hungarian baker, and it rapidly became famous throughout Europe for both its extraordinary taste and its keeping properties. The recipe was a secret until Dobos retired in 1906 and gave the recipe to the Budapest Confectioners’ and Gingerbread Makers’ Chamber of Industry, providing that every member of the chamber can use it freely.
Lorraine and I would like you to make this famous cake which we chose in the spirit of being Daring and Challenging us. Variations are discussed at the end of this post and as always, if you have to make substitutions for dietary or financial reasons, that is fine.
Equipment
* 2 baking sheets
* 9” (23cm) springform tin and 8” cake tin, for templates
* mixing bowls (1 medium, 1 large)
* a sieve
* a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)
* a small saucepan
* a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)
* metal offset spatula
* sharp knife
* a 7 1/2” cardboard cake round, or just build cake on the base of a sprinfrom tin.
* piping bag and tip, optional
Prep times
* Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.
* Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
* Caramel layer: 10-15 minutes.
* Assembly of whole cake: 20 minutes
Sponge cake layers
* 6 large eggs, separated, at room temperature
* 1 1/3 cups (162g) confectioner’s (icing) sugar, divided
* 1 teaspoon (5ml) vanilla extract
* 1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
* pinch of salt
Chocolate Buttercream
* 4 large eggs, at room temperature
* 1 cup (200g) caster sugar
* 4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
* 2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.
Caramel topping
* 1 cup (200g) caster sugar
* 12 tablespoons (180 ml) water
* 8 teaspoons (40 ml) lemon juice
* 1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)
Finishing touches
* a 7” cardboard round
* 12 whole hazelnuts, peeled and toasted
* ½ cup (50g) peeled and finely chopped hazelnuts
Directions for the sponge layers:
NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.
1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9″ (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn’t touch the cake batter.)
3.Beat the egg yolks, 2/3 cup (81g) of the confectioner’s (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don’t have a mixer.)
4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner’s (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8″ springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)
A baked layer.
Directions for the chocolate buttercream:
NB. This can be prepared in advance and kept chilled until required.
1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.
Lorraine’s note: If you’re in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Male sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you’ll end up with more of a ganache than a buttercream!
Directions for the caramel topping:
1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.
3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn’t just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.
Angela’s note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.
Assembling the Dobos
1.Divide the buttercream into six equal parts.
2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
3.Optional: press the finely chopped hazelnuts onto the sides of the cake.
4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.
Storage
I (Angela) am quite happy to store this cake at room temperature under a glass dome, but your mileage may vary. If you do decide to chill it, then I would advise also using a glass dome if you have done. I should also note that the cake will cut more cleanly when chilled.
Variations
Shape: The traditional shape of a Dobos Torta is a circular cake, but you can vary the shape and size if you want. Sherry Yard in Desserts By The Yard makes a skyscraper Dobos by cutting a full-size cake into four wedges and stacking them to create a tall, sail-shaped cake. Mini Dobos would be very cute, and you could perch a little disc of caramel on top.
Flavour: While we both love the dark chocolate buttercream and this is traditional, we think it would be fun to see what fun buttercreams you all come up with! So, go wild! Or, you could brush each layer with a flavoured syrup if you just want a hint of a second flavour. Cointreau syrup would be divine!
Nuts: These are optional for decoration, so no worries if you’re allergic to them. If you don’t like hazelnuts, then substitute for another variety that you like.
Egg concerns
The cooking process for the buttercream will produce lightly cooked eggs. If you fall into a vulnerable health group then you may wish to use an egg-less buttercream.
Resources
http://cafechocolada.blogspot.com/2008/04/dobos-torte.html
http://books.google.co.uk/books?id=4VHMjIfxfYcC&pg=PA240&lpg=PA240&dq=%22dobos+torte%22&source=bl&ots=tcE2j8dTLl&sig=QoPANOL_MJnfi_vmHm5rW2ncC60&hl=en&ei=jidySrbpKeG2jAec58mODA&sa=X&oi=book_result&ct=result&resnum=7
http://paulaerbay2.wordpress.com/2007/07/24/dobos-torte-recipe/
Pictures
http://www.flickr.com/photos/moemegan/91029833/
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129 Comments | Add your own
Wow that torta looks superb and the caramel layer has such a BANG factor. And thanks for the link to my blog I’m a little surprised. This is such a flavoursome torta and most people liked it. And like you I’m waiting for all the other creations to post. Thank you thank you thank you for co-hosting this month’s Daring Bakers’ challenge. Your photographs are always so clear and show off the torta so well. Everybody appreciates all the hard work that the hosts put into chosing and researching the reveal recipes. Cheers from Audax in Chatswood
Once again Lorraine great cake, not only does yours look absolutely stunning but from experience with my own, I know that it tasted just as good. Great job to both you and Angela for coming up with this recipe, it definitely enabled the DBC group to explore their creativity. Can’t wait to bake this cake again, just waiting for a birthday to pop up =D
your torte looks amazing! i just finished mine and i’m excited to post. i made my layers too thin, but now they look petite!
Oh.MY.Word.
This looks fantastic. I was sitting here wondering where I had heard this name Dobas from, and it’s a recipe bookmarked in a an ancient chocolate recipe book I received as a gift YEARS ago….
Memories…..
You DB gals and guys are amazing.
It looks very troublesome, but so gorgeous! Kudos to you for even attempting it!
Stunning indeed! Wow! I have seen these but never thought of all that went into making one. Yours is truly a work or art. And I’ll bet it tasted just as good!
Stunning cake! Just gorgeous.
Wonderful challenge
Before I forget, I definitely swear like a sailor when I cook/bake. My boyfriend usually laughs the whole time as I either stampede around in utter frustration or prance about in pure joy that something “is working”! Your torte looks fantastic. The toffee layer was a pain in the a#@, but it came out eventually. Great job 
You were a fabulous host and finally a worthy a Daring Bakers challenge! Your cake looks fabulous and thank god you didn’t go with 14 layers!
Just a question how did you get your buttercream so dark and chocolatey? I found mine to be very light made even lighter once the butter went in. I even added extra chocolate and it still turned out light
Nevertheless great job and that buttercream was sublime.
Wonderful pictures, Lorraine! Thank-you so much for co-hosting with me—I had lots of fun!
There’s still #hours to go before I can post my Dobos Torta. Curse these time zones!!
Mmmm. I have had Dobos torte once;it is really tasty!
Thanks for a great challenge. Yours looks even more amazing knowing how hectic everything was while you were making it.
Thanks for this months’ challenge! It was fun to make and damned good to eat
I’m already thinking of other flavours to try out with this lovely torte 
Magnificent! You did a wonderful job here! Wow!
My post will be up tomorrow…
Cheers,
Rosa
Thank you for hosting the challenge with Angela. Have to admit there was some teeth gnashing my end too, & I waited long to nab you on twitter! Was a nice challenge, even though mine wasn’t uber succesful. Will post in some hours (am still typing away to glory!) xo
This was definitely a learning challenge for me! I purchased a scale for the challenge and am so glad – it’s a great way to measure! I have been known to utter a few choice words in the kitchen from time to time. No meltdowns yet though.
These DB’s are indeed challenging. There’s no other word for it. The little caramel toppers are the most enticing. Great flavors.
That cake is BEYOND gorgeous! It’s almost too pretty to eat. Almost.
When I cook or bake, I’m calm up until something goes wrong. Then a string of not-so-nice words comes out of my mouth, and nobody had better be in the kitchen when it happens!
Wow your torte looks amazing, and the dome is very pretty – wish I had one!
I thought this challenge was really good, it was difficult enough to be a challenge but not so difficult that I ended up pulling hair out!!
Well done
wow this looks so good. I have this book marked I really want to try it although I already know that mine will be a mess.
Visit my new blog at http://snookysrecipedoodles.blogspot.com/
omg lorrien!! want the whole Dobos Torta!! the beats sweet treat ever!!
Wow, your Dobos Torta looks amazing! I love the spiral on top.
Lorraine, big thanks to you and Angela for this month’s DB selection. It was a perfect choice. I’m not consistency a calm cook but I do definitely get frazzled at times. I didn’t so much here, only a little with the caramel. So all good overall! My co-workers also indirectly thank you for the selection. The cake was eaten in 5 minutes flat! A good sign.
I’m sorry Lorraine I didnt do justice to your torta!! mine was a complete disaster but yours looks beautiful!
This looks beautiful! Congrats on co-hosting your first Daring Bakers challenge!
Thanks to you and Angela for hosting us this month – I am in the “I LOVED it!” camp. I adore your glass diaply dome – now I covet one (though I have no idea where I’d store it, as my kitchen storage is chockers). I get stressed and swear when things don’t work out in the kitchen – none of that zen stuff for me.
I certainly take my hat off to people who attempt such masterpieces as that. It looks glorious. I just hate spending so much time making such things only to see them gone in an instant, I think such things deserve a spot in an art gallery, although that would mean no taste test….
The caramel was certainly the hardest part for me. Apart from that I absolutely loved it and am so glad you both chose this recipe for this months challenge.
Looks absolutely lovely! That and that vintage dome is so great, I want one! I’m sad I signed up to Baker’s too late to participate in your challenge
There’s definitely swearing from me when things go wrong. Everyone backs slowly away from me actually!
Wow. what an achievement. Sounds delicious!
I remember reading a recipe on another blog that featured a 14 layer cake and the way she got around it was to use disposable foil pie plates. I thought of that tip when reading your recipe and thought it might be easier than cutting then from rectangular sheets. WHat do you think?
I must admit, there was a significant amount of cussing happening during the creation of my torta (more so from surrounding dramas than the cake itself though!)
You’ve picked brilliantly Lorraine – and I love (LOVE!) your friends’ crockery. Divine.
Thanks for a really fun challenge! I love the classic look of yours. I just finished taking pictures of mine and will be working on my post tonight! I’d never heard of this type of cake before but I had a TON of fun with the sponge cake (anything that involves whipping egg whites and then folding them equals instant FUN to me!) and the buttercream is DELICIOUS.
OMG…when I saw the torte I knew exactly what it was. My mum’s best friend who passed away five years ago, was an artist at making these. She’d stress over the layers and they had to be just so. We’d all wait anxiously for her to finish as it’s such a divine cake to eat. Lorraine, what have you done? You realise I have to make this Dobos Torte now..haha Hope it turns out as magnificently looking as yours.
I only tend to lose my cool in the kitchen, if I’m preparing for a lunch, dinner or party and the guests arrive early…..not happy. Otherwise, I can blissfully spend all day, chopping. slicing, mixing, baking etc, etc, etc
What a fantastic challenge you set for everyone! This would have gone in my too hard basket, hence why I am not part of daring bakers! Maybe one day but in the meantime I will oohing and ahhing over your creations!
Thanks for the great challenge! I have never attempted to make a layer cake. So I was excited with this challenge. Yours look great! I’m envy with the deep dark brown colour you get with your buttercream!
HOLY MOLEY! Look at all of those instructions.. and comments already!!
A real work of art here! Far too pretty to eat. Looks so amazing, I’m rather speechless!
Hi L, thanks for making this cake and reminding me of my beautiful Vienna. Austrians LOVE cake! It looks great. xo M
Totally gorgeous! Thanks for hosting and selecting such a yummy recipe.
The Art of Fine Baking by Paula Peck, first published in 1961 is the book/recipe I use for Dobos Torte.
When I was first learning to bake, I attempted Dobos for my dad who is Hungarian. He was touched and I was captivated. I’ve made it half a dozen times since.
Here’s a copy of the book being sold for only $5. A find indeed. http://www.etsy.com/view_listing.php?listing_id=29860168&ref=cat1_list_20
And Peck’s Dobos is a loaf. 8 layers cooked at once in 2-11×16 inch pans.
It was also the first way I experienced the cake working at a Russian Tea Shop in the 1980s.
Gorgeous!! Thank you so much for being a lovely hostess. I never heard of dobos torte before, but it sure is becoming one of my favourites. Thanks for sharing the recipe =)
Oh my goodness, this looks amazing. How much time did it take you do finish it?
Great job though, well done!
I’ve never heard of a dobos torte before, but it looks like something I’d enjoy.
Looks perfect, I love it!!!
oops hit post too soon! Thank you for being one of our hosts this month – love your site and as always this is just as perfect as all your other goodies!
I’m anything but a quiet cook, especially when something isn’t going well.
Such as that blasted caramel layer.
}:P
Wow, congrats on the SBS Food interview! And that looks like a gorgeous torta, more something that I’d eat than something that I’d make because I’m not insane!
I just read your last supper description. Obviously you’re hoping to beat the executioner by exploding like the guy in The Meaning Of Life! LOL
This is amazing, I just love this one, layers after layer, just perfect!
Thanks for the great challenge this month Lorraine – and thanks for doing all the experimenting for us first!!
Your torte is gorgeous, Lorraine!My mouth is watering. Thanks for co hosting with Angela. I almost died when I saw the recipe but completed it sucessfully.
Yum, yum, and yum again! Thanks so much for the delicious challenge and the freedom to try our own flavours. My Dad’s limes made the best lime custard filling.
Thanks again!!
what’s a baking experiment without a little tooth gnashing? I wanted to give up swearing for new years and realized that would mean giving up baking.
what a beautiful cake, what a wonderful challenge! thanks so much.
So many things to comment abt!
first off, I was THRILLED when you mentioned Gordon and Tony as your chefs to marry…they’re my idols!
And WHAT A FREAKING beautiful and impressive cake! I’ve tried making this once…I failed at the filling part when it got too runny. It was delicious, but just not as pretty!
And hahaha calm?! What’s that? I’m known to throw a few…ok, a LOT of expletives around when something goes wrong…
WOW!!!!
That’s fabulous……
Am so tempted to join the group….
This is really daring….
The Variable – Nachiketa
Thank you so much for a wonderful challenge! I enjoyed it SO much!
Your torte is lovely!
Thanks for being the host to my first ever challenge as a Daring Baker!
Your Dobos Torte photos are absolutely beautiful!
The torte was definitely a challenge for me, but it pushed me out of my comfort zone, which is what I needed (and wanted) to get out of joining DB.
And as far as whether I’m a calm one or not when things go wrong during cooking/baking, my boyfriend calls me “Betty Crocker w/ the trucker mouth” LOL that outta explain it, eh?
Thanks again!
Your torte looks wonderful. Thanks for choosing such a great challange with Angela. The best one for ages. Great recipe and such fun to make
Congrat’s on being featured on the SBS… your torta is truly amazing… thank’s for hosting a great challenge
Ah you have tackled Hungarian cooking’s biggest challenge! Diving in the deep end is your forte Lorraine and you always pull it off!
I think you did justice to my nation’s iconic cake.
My mum tells me to tell you that she has NEVER been able to make this cake to the way it is done in the Budapest “cukrászdák” (that means cake shops but it sounds better in Hungarian
)
)) Here is my post on my visit 2 years ago http://kittysdrawings.com/2007/08/my-brief-summer-fling/
If you ever go to Europe, I urge you to go to Gerbeaud Cafe in Budapest
Thanks for being a great host, a challenging task that I enjoyed!
I love the decoration.. but I don’t think I will make it..so many layers..haha
Amazing!! You are such a clever and creative baker. And well done on SBS food!
Oh, you’re making me sad): I wanted to take part in the challenge so badly! You made them so beautifully.
Congratulations on being featured.
When you mentioned being a host this month, I had a feeling it would be cake and this challenge was a new one for me. Thanks for introducing me to this cake, Lorraine.
c’est tout simplement magnifique ! on la dirait tout droit sortie d’une pâtisserie ! bravo !
Beautiful torte–so perfectly executed! Thanks for a great challenge.
I’m not a calm cook, but I teeter between frantic and bemused at all my baking escapades. Most of that came from doing the buttercream at the same time as the caramel, haha! I enjoyed this cake, and should probably buy the cookbook since the DBers have done two recipes from it already!
I’m glad it was a good cake, because it must have been a lot of work. Nice that it’s chocolate too!
outstanding. impressive. stupendous. exquisite, lorraine, i’m floored by the beauty of this! it’s totally new to me, but good golly, no matter how many layers you end up with, it HAS to be delicious. lovely work, and i would expect nothing less.
Your torta looks so beautiful, I can only hope that mine turns out even a fraction as good (it’s currently sitting in the fridge waiting to be assembled tomorrow, lol, I shouldn’t have left it so late!). Love the SBS story – go NQN! xxx
Divine, divine, divine… what time are you putting the kettle on? I am on MY WAY!!!
Thanks for visiting my weather watch yesterday… you can have our heat any time you like!!
BB
Thank you for choosing such a wonderful challenge! I certainly cursed at the buttercream a few times, as it melted all over my kitchen counter, but I am so proud of the cake. I wouldn’t have EVER done anything like this if you hadn’t selected it, so thanks!
Yours looks beautiful.
Wooooo looks absolutely yummy! And woohoo for your recent public appearances!
OK, you do the dessert, and I’ll do the late night fatty food, lets go!
Thanks for hosting this months challenge. It was a challenge indeed! I wish mine looked as pretty as yours, it looks wonderful
http://culinarytravelsofakitchengoddess.wordpress.com
Thanks for the challenge! Your cake looks fantastic!
Lorraine, Thank you for hosting an amazing challenge. I am happy to say I really LOVED this recipe. Everything about it was great.
P.S. – Your blog rocks my socks!
Thanks for the great challenge!! Your torte looks amazing =D. Congrats on being featured!!
Gorgeous photos, delish looking cake!! A bite into that would be a feast indeed!
Thanks for the awesome challenge ,lorraine.I was so happy I could bake this luscious cake for my birthday.yours looks superb
Your torte looks divine! I’d love to try it some day.
Congratulations on a terribly successful hosting! Well done! I am very sad I was unable to participate this month due to many non-cakey, non-fun reasons but am glad to see it went so well!
Thank you for hosting this month’s challenge. Your torte looks very nice! Though I would have to say I failed at the challenge, it was still fun and I learned things along the way. I would have to say when things went wrong during this challenge I was quite calm. I took it all in stride and tried to learn along the way.
Thanks for hosting the great challenge!
Good lord that cake makes me want to dive bomb right into to it face first…with mouth open of course (as you do)…as for swearing when things go wrong…well, i could teach a wharfie or construction site worker a word/phrase or two i reckon! LOL…god bless our Christian neighbours; they never complain about my snafu rant in the kitchen LOL
That cake looks absolutely beautiful! It was definitely challenging. I’m glad I worked my way through it though because I did learn a lot!
For the most part I am calm… but I do throw out some swear words on occasion.
lovely challenge this month, your end result is gorgeous. thank so much for co-hosting.
i’m a swearer, i try to be inventive with the words especially if the creation in the kitchen falls short.
Thanks so much for hosting this month. I had so much fun with this one! And yours looks divine!
I’ve never had this cake, but it sounds like heaven. The caramel wedges on top are so pretty! What a great interview with SBS!
Thank you for co-hosting this challenge. It was fun, challenging and tasty!
Your pictures look great
Torte looks fantastic Lorraine, i too made my first DB challenge this month
thanks for the wonderful oppurtunity!
Your dobos torte looks absolutely stunning. Thanks so much for such detailed instructions and for choosing such a delicious and beautiful challenge! I had a lot of fun making the torte. Thanks again!
Congratulations of being featured!! And serious props to completing that cake!! It’s beautiful!
Oooh I’m definitely a hothead in the kitchen but it goes with the territory. Buttercream and caramel in the tropics, for sure I would have been ‘firetrucking’ all over the place LOL Looks like something from a fancy tea shop. Spectacular.
Thank you for co-hosting this Challenge with Angela!
It kinda feels good to know that sometimes you too struggle over recipes!
I am a nervous and impatient person most of the time, but strangely enough in the kitchen I’m pretty calm.
If only I had a little more counter space, it would be perfect!
Well done! You did a really good job and it’s worth all the hard work. it looks really good! I happened to be an impatient cook…I swear when something goes wrong =P
Your cake looks smashing. I’d never have known you had a single problem just by looking at it. Thanks for hosting my first challenge and thanks for luring me to your gorgeous site.
Thanks for hosting! What a fun challenge it was! I was certainly challenged.
THANK YOU VERY MUCH Lorraine for hosting Daring Baker’s challenge this month for this fantastic recepi!! The cake was very laborius for me (Here in Andalucía (Soth of Spain)) the weather is very very hot and I had some dificulties with the butter crema chocolate, but at the end the result was FANTASTIC and a delicious cake. I love discovering new recepies of other countries like this.
Both yours Dobos Torte and Angela look delicious!!
HUGS
Evanescencia
Gorgeous, and what an awesome pick! I’m so glad you tested and tested – makes all our DB lives a lot smoother
Oh, and I’m definitely a swearer in the kitchen when things go wrong – oops!
Thanks for a great challenge! I didn’t do it justice, but tried to put my own spin on it! Your photographs are beautiful and your torte is picture perfect!
Thanks so much for the great challenge! This took me back 15 years to my time in Kyrgyzstan. I had some frustration, too…and did not remain cool (for about 10 seconds!)…I crumpled the useless layer and said “I hate this” but then proceeded to come up with a solution and come up with a tasty and beautiful torte. You did a fantastic job! I’m super impressed with the caramel layer…wish I had been able to do that one.
Wow. So that’s the secret cake you mentioned! It looks absolutely stunning. *standing ovation*
Lorraine you must be so happy with how it went! I missed out on making this one as I was overseas and didn’t have time… Looks so yummy! Great job!
Your Dobos Torte turned out beautifully! Thanks for hosting… I definitely need to give this recipe a second try.
Thanks for hosting such a great challenge! Beautiful pictures and I really enjoyed making the Dobos!
I am hungarian by birth, but living in Sweden. This is the hungarian cake that I would like to make… have been dreaming of it for years. Maybe now is the time. You made the pictures and recepie looking SO delicious! (As always…:))
Thank you for this challenge!!
Thank you ! This challenge was exactly daring and wonderful !!
It looks quite amazing with all the layers! I would love to have a taste as I’ve never tried a Dobos Torte.
Thank you for choosing this cake- I truly and thoroughly enjoyed the challenge!
Naturally, yours looks perfect, and I would have never guess there was any difficulty that went on in the making of it.
Lorraine, I can’t thank you enough for a great choice and cohosting job on this month’s challenge. It was so much fun and delicious!
Also, your Dobos is spectacular, as everything you make is. Beautifully done!
Beautiful Torte! Thanks so much for hosting this month. This was an impressive recipe! And yes, there is often a lot of swearing going on in my kitchen!
Thanks for hosting this challenge! I was so glad it was cake
. Yours looks perfect!
Hi Lorraine, congratulations on such a fabulous looking torte. I’m absolutely inspired and would like to have a go at it
Two questions though, what is a jellyroll pan and what technique do you use to keep your angled spatula/knife hot and oiled? Thanks!
I definitely swear a bit if things get sticky, but while they were certainly sticky with the torta, I weathered without making any sensitive ears blush. This was a fun challenge! And thanks for writing about flying the DB banner–I’d forgotten to add mine to my post! Cheers!
Thank you very much Lorraine for hosting this challenge! It was a lot of fun!
And yours looks gorgeous!
Thanks so much for the challenge, I was a few days late this month but decided to make and post even if it didn’t count. I’m sp glad I did as the cake was delicious.
Congrats on the feature! Gorgeous cake by the way.. looks like a lot of effort and love went a long way. Thanks to you and Angela for a stomach pleasing challenge
Thankyou so much for all of your comments! Fellow DBers, thanks for participating in this month’s challenge. It was a pleasure to cohost it!
It’s good to know that I’m nto the only one that swears like a sailor when things go wrong when baking
Karen, my buttercream was probably closer to a ganache when it was all done as I put the butter in when it was still warm. I did another batch and the butter hadn’t fully incorporated as it was too cold so I wanted to avoid that fate.
SydneyGal-Absolutely, or trying to stave off the inevitable!
Jo-you can use a swiss roll pan or just a baking sheet with sides. To keep the knife oiled I put the oil in a bowl and used a silicon tipped stapula to oil it constantly
Thanks again everyone! xxx
Thank you very much for this challenge, my first time making an egg buttercream.
Your Dobos looks just perfect .
In spite of my caramel disaster, I had a fun time with this challenge! Thank you for testing my limits!
8 Trackbacks/Pingbacks
[...] which I think would have been out of this world. All directions and measurements come from Not Quite Nigella’s challenge post, with only small changes from [...]
[...] 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 [...]
[...] you want the recipe, head on over to Angela’s or Lorraine’s where you can find very detailed step-by-step directions. Leave a [...]
[...] the recipe for the Dobos Torte is REALLY, REALLY, REALLY long, I’m going to send you HERE or HERE to get it. Then again, you can also snag it off most of the Daring Bakers by clicking on [...]
[...] 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 [...]
[...] 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 [...]
Daring Bakers – Dobos torta…
Late again for the Daring Bakers challenge but not as much as last month
Last weekend friends from the Netherlands stayed with us. Wanted to have the Dobos torta ready before they came on Friday but only managed to finish it Sunday afternoon… …
[...] You can find the recipe at A Spoonful of Sugar and Not Quite Nigella. [...]
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