I was rather gleeful to see this month’s Daring Bakers challenge revealed: Dobos, the famed Hungarian cake. I enjoyed many a slice of it back in the day. And I’ve been wanting to make such a cake for a long, long time. I even skinned some hazelnuts, despite swearing off such activities sometime last summer.
I used Bryanna’s genoise recipe for the cake, the caramel from the original recipe (see our hosts’ posts below), and a new chocolate butter-less-cream that I’ve been tinkering with (more to come on that later).
As a child, I always did love the caramel bit best.
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.
Check out what the other immensely talented bakers are making at the Daring Kitchen.