A torte just seems like one of the most decadent desserts. Something about all those tiny cake layers makes me happy.
I have never made a torte before now. It is a lot of work. Mostly cooking all the tiny thin cakes.
The batter for the cakes is mostly egg. The lack of a lot of flour is very helpful in getting the cakes so thin. The beaten egg whites help the cakes stay light and fluffy.
The cream is absolutely amazing! First, it’s chocolate and coffee - I don’t think there is a way to make those two tings badly. It is so very creamy and absolutely delicious.
The cream is fairly easy to make. You must have a double boiler to cook it correctly without burning it.
I chilled my cream for a full 24 hours. It spreads better when cold. I also chilled the cake layers. Using wax paper between the cake layers makes it much easier to get them apart when it is time to assemble the torte.
Assembling the torte is fairly simple. It’s just icing a cake. Many, many times. I do suggest using some wooden sticks in the cake to keep the layers together. They have a tendency to slide a bit.
I would also recommend spreading the cream on each layer and then laying the layers together. I think this would help with the slippage as well.
The caramelized sugar on the top is the crown jewel of the dessert. The sugar hardens and forms a crust on the top. This breaks and cracks when you are serving it, which it kind of fun.
Cooking sugar to the caramelized stage is tricky as it is very easy to burn it. You need to make sure you can devote all of your time to the sugar. Don’t try to do something else while it melts!
The end result was an amazingly decadent, and delicious dessert. I took the torte to a dinner party and it did not disappoint!
DOBOSTORTE
6 Egg Yolks
1/2 Cup Sugar
6 Egg Whites
1/3 Cup Sugar
1 Cup Sifted Cake Flour
CHOCOLATE BUTTER CREAM
6 Ounces Semi Sweet Chocolate Bits
3 Tablespoons Brewed Coffee
4 Egg Yolks
1/2 Cup Sugar
1 Cup Butter, Creamed
1 1/2 Cups Slivered Almonds
TOPPING
3/4 Cup Sugar, Caramelized
1 Tablespoon Butter
Beat egg yolks until thick and lemon colored. Gradually add 1/2 cup sugar, beating until thick and fluffy. In a separate bowl, beat egg whites until stiff and satiny. Gradually add 1/3 cup of sugar. Fold into egg yolk mixture. Gradually fold in the flour. Grease and flour the bottom of 9 inch cake pans. Spread batter as thinly as possible but coating the bottom of each pan. Bake in a 350 degree oven for 15 minutes. Remove cakes from pans and cool on wire racks. Repeat procedure until all batter is used. This should be 7 to 8 cakes. Place layers on paper toweling and cool completely. In the top of a double boiler melt the chocolate with the coffee, mixing until smooth. Beat 4 egg yolks until light and lemon colored. Gradually beat in 1/2 cup sugar, continue beating until thick. Quickly stir into the melted chocolate. Cook over hot, not boiling, water until the mixture is thick and smooth. Remove from heat. Add the creamed butter bit by bit, beating rapidly after each addition. Chill until the cream reaches a spreading consistency, stirring occasionally. Spread chocolate cream between cake layers and on sides. Press nuts into the sides of the cake. In a heavy pan melt 3/4 cup sugar with 1 tablespoon butter. Stir over medium heat until golden. Remove from heat and with a spatula quickly spread over the top of the cake. Make wedge shaped slices in caramelized coating. Let stand until cool at room temperature. Refrigerate until ready to serve.
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