Looking for one of the most exquisite treat that eggs and flour can make? Divine tasting buttery chocolate layers with caramelized sugar top.
As I lately have a little time, I had been searching on the internet the other day. Looking to find fresh, challenging ideas, inspirational recipes that We have never tasted before, to delight my loved ones with. Searching for a long time but couldn’t discover too many interesting stuff. Just before I wanted to give up on it, I came across this delicious and easy dessert by chance. It seemed so fabulous on its pic, it required immediate actions.
It was simple enough to imagine just how it is made, its taste and how much my hubby will probably love it. Mind you, it is very easy to keep happy him in terms of puddings. Anyhow, I got into the website: Suncakemom and followed the precise instuctions that were combined with superb pics of the operation. It really makes life much easier. I could suppose it is a slight inconvenience to shoot snap shots down the middle of baking in the kitchen because you typically have gross hands thus i seriously appreciate the commitment she devote to make this post .
With that in mind I’m empowered presenting my very own recipes in the same way. Thanks for the idea.
I had been fine tuning the original formula to make it for the taste of my family. I must say that it was an incredible outcome. They prized the taste, the thickness and enjoyed getting a sweet such as this in the midst of a lively week. They ultimately demanded more, more and more. So the next occasion I’m not going to make the same miscalculation. I am gonna double the quantity .
Thanks to SunCakeMom for the awesome Dobos torte recipe.
Pastry
Separate eggs and put them into two medium size mixing bowls then Put half of the sugar with the egg whites and the other half with the yolks.
Beat the egg whites until stiff peaks are formed.
Separately mix yolks with sugar and beat it until we get a light yellow color.
Sift the flour and optional baking powder on top of the egg yolk and mix it in.
Slowly mix in the egg whites adding just a couple of spoonful at a time.
Cut 8.6″ / 22cm diamter circles out of baking paper to fit at the bottom of the tray then divide the batter into 6 and create as even Ø7.5″ / Ø19cm layers as possible. Put layers into the preheat 356°F / 180°C oven and bake them for 10-15 minutes.
Take them out as soon as we see the edges are light brown. Don’t overbake them as too hard pastry would break. Save the best layer and put it aside for the top caramel layer. We may put a plate on top of it to stop it from deforming.
Filling
Melt chocolate.
Dice butter and beat it for at least 10 minutes until we’ll get creamy and light consistency of it. Fluffier is better.
In the meantime put eggs and sugar into a double boiler
Beat the eggs in medium heat until it is warm and soft peaks form.
Take it off the heat and keep beating until it cools down.
Mix melted chocolate with the fluffy butter
Fold in the beaten eggs carefully then put the cream in the fridge until it’s ready to be use.
Topping
This is the trickiest part of the whole cake. We need to prepare all the things needed beforehand in reaching distance as we have to work as fast as possible. Prepare and check everything we will need: A sharp knife, butter and the top layer of the cake.
Pour sugar and water into a saucepan and without stirring, cook until sugar dissolves then comes to a boil and the color starts darkening. It is important not to stir it otherwise it is going to crystallize. Instead of stirring swirl the pan and continue to boil until caramel becomes a golden brown.
As soon as golden brown, act fast,
Pour caramel over the best looking cake layer.
Mark the caramel as fast as possible with a buttered knife or even better a spreading tool. Keep buttering the knife between the cuts. The easiest is to cut the glaze into 16 wedges. As we don’t have to estimate where to cut. Half, quarter, eighth, sixteenth…
We have to finish before the glaze hardens. Be really careful with the hot caramel. Don’t touch or try to taste it. It would burn the skin badly. When the caramel is hot we can mark it first by pressing the knife onto it gently. Later when it’s hardened we can cut it properly. It is a delicate job as the glaze could break easily.
Assembly
Place the first layer on the cake serving plate as this will make it easier to move it later. Divide cream into 6 evenly then spread filling on the first four layers and stack them.
Put the fifth layer on top. Now we only have 2 portions of the chocolate cream then spread half of it on top of the layer then cut the cake into a proper circle shape if necessary.
Cover the outside of the cake with the other half.
Throw the shredded nuts outside the cake as decoration. It will stick into the cream as it is still soft.
Place 16 half walnuts on top of the cake around the edge. This is where the caramel glaze slices are going to lean on. Cut the glaze properly and place it on top of the cake. Put a walnut in the middle as a final step. Keep it in a cool place but take it to room temperature half an hour before serving.