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.
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.
1 1/2 cups medjhol dates
9 dried apricots
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.
Next, scoop 1 cup of the mousse layer on top of the firm cake layer.
Repeat this until you have 5 cake layers and 5 mousse layers.
1/2 cup Medjhol dates
( 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.