Hungarian famous chocolate cake.
Ingredients:
Sponge-
6 eggs
2/3 cup sugar
1 teas vanilla
1 cup sifted flour
Cream-
180 g chocolate (65% cocoa)
3 tbs strong coffee
1 cup butter, well softened
1 cup icing sugar
3 eggs
Caramel-
3/4 cup sugar
Method:
Preheat the oven to 200*C. Prepare 6 pans, or baking paper marked with 6 circles on baking sheets.
Beat the eggs with sugar and vanilla on a high speed, until fluffy and thick. Sift a cup of flour on top, gently fold in until smooth. Divide in 6 parts and spread on sheets/pans. Bake for 3-5 minutes each, or until starts to change colour. Cool all biscuit sponges.
For chocolate cream, melt chocolate in microwave oven, add coffee. Let it cool, but not hardened.
Cream butter and sugar in another bowl, add chocolate mixture. Beat until well blended, the add eggs - one by one. Keep filling in the fridge, until ready to use.
Pick the best sponge layer for the top, set on a sheet of silicon paper. Put sugar in a pan, and heat it until starts to melt, shake pan to speed the melting - take care it's EXTREMELY hot. When golden and melted, carefully pour the caramel over the prepared sponge, spread quickly with a knife. Oil the edge of a big knife and cut caramel-topped layer to desired size (12 or 16 wedges). Let it cool and harden.
Assemble the cake - spread 1/6 of cream to each sponge, put on top of each other. Use the rest of the filling to decorate your cake, and then set the caramel layer on top of it. Refrigerate for 1 hour before serving.
Dobosh Torta
Potrebno:
Biskviti-
6 jaja
2/3 solje secera
malo vanile - ekstrakt ili secer
1 solja prosijanog brasna
Krema-
180 gr tamne cokolade (65% kakao)
3 kasike jake kafe
250 gr putera, omeksalog
1 solja secera u prahu
3 jaja
Karamel preliv-
3/4 solje secera
Izrada:
Ukljucite rernu na 200*C, pripremite kalupe ili papir sa oznacenim krugovima na kojima cete peci 6 tankih kora.
Umutite jaja sa secerom i vanilom, dok ne postane gusto. Iskljucite mikser, pa na povrsinu prosijte brasno. Lagano rukom mijesati masu dok se ne ujednaci.Pecite 6 tankih kora 3-5 min uta svaku. Ostavite hladiti.
Krema- Otopite cokoladu u mikrovalnoj ili na pari, dodajte kafu.
U drugoj posudi miksajte secer sa puterom, dodajte cokoladu i na kraju jedno po jedno jaje. Sve dobro ujednacite. Drzite na hladnom dok ne zatreba.
Karamel preliv - Istopite secer na jakoj vatri; tresite posudu kako bi se ravnomjernije istopilo, ali pazite JAKO je vruce.
Kada je secer istopljen, prelijte preko jedne bolje kore biskvita, koju ste stavili preko papira za pecenje. Na brzinu rasporedite karamel nozem, a zatim nauljenom ivicom veceg noza narezite reznjeve torte (12-16). Ostavite hladiti.
Namazite svaku koru biskvita sa 1/6 kreme, pa postavite kore jednu na drugu. Sa ostatkom kreme ukrasite tortu, pa zatim aranzirajte karamel na povrsinu.
Hladite 1 sat prije sluzenja.