For the recipe Very Chocolatey Dobos Torte
|325 g||Caster Sugar (11 oz)|
|10 ml||Dr. Oetker Madagascan Vanilla Extract (2 tsp)|
|200 g||Plain Flour (7 oz)|
|450 g||Dr. Oetker 72% Extra Dark Chocolate (1 lb)|
|200 g||Dr. Oetker 35% Milk Chocolate (7 oz)|
|465 ml||Double Cream (15 1/2 fl.oz). at room temperature|
|50 g||Unsalted Butter (2 oz)|
Preheat the oven to 200°C (180°C Fan oven, 400°F, Gas Mark 6). Using a pencil, draw round 8 x 20cm (8 inch) circles on 8 sheets of baking parchment, and put 4 sheets, pencil side down on separate baking trays.
Break the 4 eggs into a large grease-free bowl and add half the sugar and half the Vanilla Extract. Using an electric whisk, whisk until pale, thick and doubled in volume – this will take at least 5 minutes.
Sift half the flour on top and carefully fold in to the eggy mixture using a large metal spoon.
Spoon a quarter on to each tray (approx. 100g (x 3 ½ oz)) and gently smooth to the edge of the circle. Bake 2 sponge circles at a time for 5-6 minutes until golden and set. Cool for 5 minutes, then carefully peel away from the paper and put on a wire rack to cool. Bake the other 2 circles in the same way.
Repeat the sponge making process with the remaining eggs, sugar, Vanilla and flour, and bake 4 more sponge circles. Allow all the sponges to cool before assembling the torte.
To decorate, break 150g (5oz) 72% Extra Dark Chocolate into pieces and place in a heatproof bowl. Put the bowl over saucepans of barely simmering water and leave to melt. Remove from the water and stir well.
Meanwhile, line a large board or flat tray with baking parchment. Spoon over the melted chocolate and spread thinly but evenly over the parchment using a spatula or palette knife. Try to make a rectangle approx. 42 x 18cm (17 x 7inch). Tap the board on the work surface to smooth the top and leave in a cool place for a few minutes until on the point of setting.
Using a knife, carefully score the chocolate in vertical lines from the shortest side, approx. 3cm (1 ¼ inch) wide strips, then score through the centre to make the strips 9cm (3 ½ inch) in length- you should have marked out 28 strips in total. Leave the chocolate until completely set.
Next make up the filling. Carefully trim the crusty edge from each sponge trying to keep a neat round shape – you may find kitchen scissors easier to snip the edge away rather than cut it with a knife. Line the work surface with a large sheet of baking parchment and lay 7 sponges on top.
Break up a further 150g (5oz) 72% Extra Dark Chocolate along with 150g (5oz) Milk Chocolate and put in a bowl together. Melt as above, remove from the water and mix well.
Whilst whisking the bowl of chocolate, gradually pour in 350ml (12fl.oz) cream, and continue whisking until thick and glossy. Divide the chocolate cream between the 7 sponge rounds and spread over evenly right to the edge of each layer. Layer all the cakes on top of each other and top with the eighth sponge. Press down gently and transfer to a serving plate. Cover loosely with cling film and chill for 30 minutes to firm up.
Break up 100g (3 ½ oz) 72% Extra Dark Chocolate into pieces and place in a saucepan with the butter and 30ml (2 tbsp) water. Heat very gently, stirring occasionally until just melted together – take care not to boil the mixture. Remove from the heat, mix well, and cool for a few minutes until it begins to thicken sufficiently to spoon - like thick cream. Scrape on to the centre of the cake top using a spatula and spread over the top, smoothing it gently to cover the top completely and just drip a little over the edge of the cake. Leave in a cool place to firm up – if your kitchen is warm, place in the fridge for 10 minutes to set.
Melt the remaining chocolates together as above, then whisk in the remaining cream, as above. Spread thickly over the sides of the cake to cover it completely.
Carefully break up the strips of chocolate and gently press into the chocolate cream, slightly overlapping, all round the side of the cake. Your very impressive cake is now ready to serve and enjoy!
For a firmer chocolate covering, chill the whole cake for 30 minutes once it is covered. Longer chilling will set the chocolate very firm which may make the cake more difficult to cut. Sponge cake also dries out during prolonged chilling.
|PER SERVING||PER 100G/ ML|