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.
The original recipe is heavy on eggs and butter, so for my vegan version I used Bryanna Clark Grogan’s sponge cake recipe, and VCTOTW chocolate buttercream. I normally loath and despise buttercream, but I actually liked my recipe using Smart Balance instead of EB, and my favorite Scharffen Berger cocoa. I also made it mocha flavored by using strong coffee instead of milk. The sponge cake was fun to make since I got to make vegan egg whites. It really worked!
This was the first time I made cake layers without a cake pan. I drew 7-inch circles on parchment paper and spread the batter onto baking sheets.
This is how my kitchen looked when I was making the cake layers.
As I said, I finished up the next day and the cake turned out just lovely.
I took it to my mom’s (I try not to keep such decadent desserts at my house!) and nervously plated a slice.
Rich and delicious. I’m always amazed when I complete a vegan version of these fabulous challenges.
You can read the full recipe here.
If you have several hours to spare, make yourself a vegan or nonvegan Dobos Torte and I’m sure you will enjoy it.