by Heather Harris Brady
Using the cake layers from the previous post, we’re ready to assemble the torte. This icing is very smooth and sauve, blending perfectly with the cake. It will not be very tall compared to puffy American style cakes, but what it lacks in height it makes up for in richness.
Dobos Torte Icing, Makes about four cups – enough for one 9″ torte
Three sticks of unsalted butter, soft but cool
4 oz. dark/bittersweet chocolate, melted and cooled to room temperature
2 T. dark cocoa powder
2 t. vanilla
1-1/2 c. powdered sugar
I used half of this Danish dark chocolate bar for my melted chocolate.
Whip the butter until it is light. With the mixer on low, whip in the remaining ingredients one at a time. Turn the mixer to high and beat for about four minutes.
Your finished icing should look something like this. Do not taste it! It will whisper sinful things in your ear about how maybe it would best if the two of just ran off together. . . Instead, lay the first cake layer on your serving plate and top it with a large dollop of icing (about 3/4 cup).
Repeat with your remaining four cake layers, and finish the top and the sides with the rest of the icing.
At this point you can decide how you want to finish the cake. If you want to be traditional, you can score the final cake layer in 12 wedges and make the caramel.
For the caramel topping:
Combine 1 t. vinegar, 3/4 c. sugar and 3 T. water in a saucepan. Bring to a boil and cook until it turns pale brown. Remove it from the heat and pour it over your final cake layer. Allow it to stand for about 30 seconds, just until it starts to firm up. Cut the layer into 12 wedges and angle them in a spiral around the top of the cake.
However, it was pouring rain at our house and I knew the caramel wouldn’t last long. So I simply opted for some deconstructed shards topped with a little bit of spun sugar.
Either way you’ll have a delicious torte that will vanish in a flash. The five layers are traditional.
One year ago: White Chicken Chili