The Daring Bakers do Dobos Torta, Lisa does it Raw!

August 27th, 2009 · Lisa · gluten-free, raw, Recipes, sugar-free, Sweet · Comments

Dobos Torta? Yeah, that’s what I thought too. But just add a familiar face and you may find yourself worshipping a new dessert deity.

See, they don’t know what Dobos Torta is either, but they’re excited to welcome it into their bellies. Take some advice from the young ones and give this a try. While you’re at it, you could join the ranks of over a thousand bakers around the world, I dare you!

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: ExquisiteDesserts from the Classic Caffés of Vienna, Budapest, and Prague.

Traditionally the Dobos Torta is a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. This dessert was first prepared in 1885 by József C. Dobos, a Hungarian baker. The recipe remained a secret until Dobos retired in 1906 and gave it to the Budapest Confectioners’ and Gingerbread Makers’ Chamber of Industry (lucky for us!).
Given that this is a ten-layer cake, it is quite an impressive accomplishment. The Dobos Torta is one of those confections that requires a party to be appropriately celebrated. Luckily, I had my brothers’ going-away party as the perfect excuse to get out my apron. Over the past few months I’ve enjoyed creating a raw version of the Daring Baker Challenges and this month is no different. I hope you will enjoy this whole-food, raw, interpretation of the Dobos Torta.
Lisa’s Rich but Raw Dobos Torta

Chocolate Mousse Layer

For the Chocolate Mousse Layer I used the Milk-Chocolate Mousse (page 265) recipe from Sarma’s new book Living Raw Foods. It is luscious, thick and rich. It is not low-fat, but it is raw.

The recipe calls for cashews, coconut meat, AND coconut oil.

I believe that fats in their whole, raw form (avocados, nuts and seeds) are an important component of a healthy diet. Brenda Davis, recently reminded me that essential fatty acids must be consumed as a part of a balanced diet to ensure our bodies have what they need to rebuild and be resilient. Even with that in mind, a recipe rich in coconut oil should be a “every once and awhile” indulgence rather then a daily staple.

I have been enjoying Sarma’s new book, so stayed tuned for a full review soon.

Cake Layer
2 1/2 cups walnuts, soaked
1 1/2 cups medjhol dates
9 dried apricots
3 prunes
1 1/2 cup almond pulp (dried in the dehydrator and turned into flour in the food processor)
1 cup dried, shredded coconut
2 tsp vanilla extract
2 cups water

Drain the walnuts and add them to the food processor. Pulse until the nuts are finely ground but it hasn’t become a paste. Add the dried fruits, the almond flour and the shredded coconut. Continue to pulse and slowly add in the vanilla and water until you have achieved a cake-dough consistency. It should remind you of a thick muffin dough or bowl of oatmeal.

Line a springform pan (9″) with unbleached parchment paper. Divide the cake dough into 5 equal amounts (About 1 cup each). Firmly press one/fifth of the cake batter into the springform pan. Spread it evenly, using the back of measuring cup or your palms.

Put the pan in the freezer for 20 minutes to firm up.

Next, scoop 1 cup of the mousse layer on top of the firm cake layer.


Spread it evenly with an off-set spatula or the back of a spoon. Return the pan to the freezer for 20 minutes.

Repeat this until you have 5 cake layers and 5 mousse layers.

Raw Caramel Topping

1/2 cup Medjhol dates
1 tbsp raw cashew butter
1 tsp vanilla extract
1 tbsp agave
( I added a little water to get the right consistency)

I wanted this layer to get nice and firm so that I cut shapes out of it. But, although I left it spread finely on some parchment paper in the freezer for a few hours, it remained soft and spreadable.

So I improvised, and shaped a Mouse design out of the caramel icing. Although the texture was not what I had hoped for, the flavour was amazing. The Dobos Torta is supposed to have s sheet of caramel and nuts as the top layer. I figured since this cake was already chock-full of nuts that I would leave them off the top.

This caramel spread would be amazing on top of apples. Yum.

The raw cake was enjoyed by everyone at the party. I was happy to see the people I care about enjoying a dish that I had created with a lot of love.

Don’t forget to check the interwebs to see what the other Daring Bakers did to challenge themselves this month.

4 Comments

  1. Posted August 27, 2009 at 6:45 am

    cake looks yum and your kids are adorable!!

  2. Posted August 27, 2009 at 6:49 am

    Thanks Mary,
    The cake was quite decadent. I wish I could take credit for the beautiful children, but that is my brother and his wife's recipe!

  3. Posted August 28, 2009 at 10:30 pm

    Hellooooo, I think I'm in love!

    This Hungarian girl, weaned on Dobos Torta, can't believe what she's seeing! Bless you. Bless you. It just proves that you can make a raw vegan version of just about anything…got any vegan tricks up your sleeve for a chicken paprikash? 😀

    Oh, and thanks for finding and following me in Twitterville, where I'm known as @rawliving.

  4. Posted September 1, 2009 at 2:14 pm

    Simply amazing. I could have never dreamed of making such a complicated dessert raw!

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