Archive for the ‘Chocolate’ Category

Dobos Torta - Daring Baker's August Challenge

Thursday, August 27th, 2009

Yet another month for the Daring Baker’s Challenge.This time it has been a complete new dessert for me,something that I have never tried,infact never heard of too.I have never tasted a “Dobos Torta” which is actually a Hungarian speciality,infact even the name sounded very new to me.When I went through the challenge,I thought am gona give up this time.But the thought of making something chocolaty kept me motivated.I halved the quantity of each ingredient as this cake was only for the two of us.I must say this was quite a challenge!


This was one of the “not so easy” cakes that I have baked so far,but must admit the end result was awesome.It is actually a five layer sponge cake,sandwiched between chocolate buttercream and surrounded by nuts and topped with caramel….ummmm ain’t this sounds delicious????? I believe the Dorbos Torta are circular in shape,since in the challenge the shape wasn’t a constraint I ended up with a square one.


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.
,

Equipment

* 2 baking sheets
* 9” Square 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 square, 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

* 3 large eggs, separated, at room temperature
* 1 cup confectioner’s (icing) sugar, divided
* 1/2 teaspoon vanilla extract
* 1/2 cup plus 1 tablespoons sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
* pinch of salt

Chocolate Buttercream

* 2 large eggs, at room temperature
* 1/2(200g) caster (ultrafine or superfine white) sugar
* 2oz (55g) bakers chocolate or your favourite dark chocolate, finely chopped
* 1 stick plus 1 tablespoon unsalted butter, at room temperature.

Caramel topping

* 1/2 cup (100g) caster (superfine or ultrafine white) sugar
* 6 tablespoons (90 ml) water
* 4 teaspoons (20 ml) lemon juice
* 1/2 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)

Finishing touches

* a 7” cardboard square
* Original reciped called for Hazelnuts but I used a mixture of roasted(cashewnut,hazelnut,pecans)

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/cake tin as a template and a dark pencil or a pen, trace a circle/square on each of the papers, and turn them over (the circle/square should be visible from the other side, so that the graphite or ink doesn’t touch the cake batter.)
3.Beat the egg yolks, 1/3 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 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 square-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 square. (A small serrated knife is best for this task.)

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. Make 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 jell
yroll 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.


Verdict:

Though the process looks elaborate,it was not that difficult.Baking each layer separately is the main thing.My layers were not as thin as I expected them to be.However,the taste was jes perfect.Now am gona look around for this cake here.In three words,”Dorbe Torta rocks”!.

Chocolate covered Marshmallow Cookies - Daring Baker's Challenge July 2009

Tuesday, July 28th, 2009

The July Daring Bakers’ challenge was hosted by Nicole of Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

This is my first experience at the Daring Baker’s Challenge and am looking forward to more of it.

Mallow experience -

I was very fascinated with the entire process.Though the time mentioned in the original recipe was very reasonable but it took a li’l long for me.I have never used marshmallows in my baking and this was the first time.I had some store bought ones which came handy.I had halved the quantity of the ingredients which means I should have ended up with 24 cookies but I ended up with 36 of them!

Mallows (Chocolate Covered Marshmallow Cookies) Recipe courtesy Gale Gand, from Food Network website
Prep Time: 15 min (cookies only)
Inactive Prep Time: 1 hours or up to 3 days (cookies only)
Cook Time: 10 min (cookies only)
Serves: 36 cookies

Ingredients:

1 1/2 cups All purpose flour
¼ cup white sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
6 tablespoon unsalted butter
2 eggs, whisked together
Homemade marshmallows, recipe follows(However I used the store bought ones)
Chocolate glaze, recipe follows

1.In a mixer with the paddle attachment, blend the dry ingredients.

2.On low speed, add the butter and mix until sandy.

3.Add the eggs and mix until combine.

4.Form the dough into a disk, wrap with cling film or parchment and refrigerate at least 1 hour and up to 3 days.

5.When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.

6.Preheat the oven to 375 degrees F.

7.Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.

8.Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.

9.Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.

10.Line a cookie sheet with parchment or silicon mat.

11.One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl.

12.Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note:If you don’t want to make your own marshmallows,you can cut a large marshmallow in half and place on the cookie base.Heat in a preheated 350-degree oven to slump the marshmallow slightly,it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Prep Time: 5 min (marshmallows only)
Inactive Prep Time: 2 hours (marshmallows only)
Cook Time: 10-20 min (marshmallows only, includes cooking sugar & whipping marshmallow)
Serves: About 4 dozen cookies at 1 - 1.5 inch
Homemade marshmallows:
1/4 cup water
1/4 cup light corn syrup
3/4 cup (168.76 grams/5.95oz) sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 egg whites,room temperature
1/4 teaspoon pure vanilla extract

1.In a saucepan,combine the water,corn syrup,and sugar,bring to a boil until “soft-ball” stage,or 235 degrees on a candy thermometer.

2.Sprinkle the gelatin over the cold water and let dissolve.

3.Remove the syrup from the heat,add the gelatin,and mix.

4.Whip the whites until soft peaks form and pour the syrup into the whites.

5.Add the vanilla and continue whipping until stiff.

6.Transfer to a pastry bag.

Prep Time: 5 min (glaze only)
Inactive Prep Time: N/A
Cook Time: 5-7 min (glaze only)
Serves: Enough to dip about 4 doz. cookies at 1 - 1.5 inch

Chocolate glaze:

12 ounces semisweet chocolate
2 ounces cocoa butter or vegetable oil

1.Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Verdict –

The cookies even without the chocolate glaze tasted very well.I didn’t use a cookie cutter hence my cookies were quite big in size and the marshmallow on top looked too small.End of the day,I am satisfied with my experience with the mallows.It was tasty and very chocolaty.Since I had used store bought marshmallows,I had to bake it for few mintues.Guess I had left it for a longer time and they turned completely flat.Had to redo it.

I love the Peperridge farm Milano Cookies,was too keen on making them.However due to time constraint I had to choose between the Mallows and the Milano cookies.Chocolate always comes first,hence I decided on the Mallows.Will need to plan ahead of time in the future.Am eagerly looking forward to the other Baker’s post.