express Dobosch Torte Recipe

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express Dobosch Torte
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Ingredients
14
Count
Nutrition
1219
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Equipment Required:.
  2. 2 round 8-inch baking pans for 1 large cake or 6 small baking pans for 3 smaller cake.
  3. Preheat the oven to 350 degrees F.
  4. In a large bowl, combine the flour, baking powder, and salt. Stir to blend. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth and add the sugar. Continue whipping until the mixture becomes fluffy, 2 to 3 minutes. Note: this process can be done with a whisk by hand. Add the eggs, 1 at a time, taking care that each egg is thoroughly integrated. Add the flour mixture and combine. Add the lemon zest and lemon juice and whisk to blend.
  5. Grease the 2 pans with butter and fill each with half of the batter. Place the pans in the center of the oven. Bake until the center is firm or when the tip of a small knife emerges clean when it pierces the center of each cake, 30 to 40 minutes. Remove from the oven and allow to cool thoroughly, 1 hour at least. Once completely cool, using a serrated knife, slice each cake in half horizontally to form 4 equal layers. Place the layers on a flat surface. Set aside.
  6. In a medium bowl, combine the chocolate and sugar. In a medium pot over low heat, combine the heavy cream and vanilla and bring to a simmer. Pour over the chocolate and stir until all of the chocolate has melted. Gently whisk in the butter pieces. Set aside to cool.
  7. When the frosting is cool, whip the frosting in the bowl of a mixer fitted with a whisk attachment. Whip to lighten the frosting, 1 to 2 minutes. Frost each layer of the cake, stacking them neatly and uniformly on top of each other. Then frost the entire outside of the cake as well.
  8. In a medium skillet, heat the sugar until it melts and turns a caramel color. Stir in the butter. Pour the caramel directly over the top of the cake, allowing it to drip down the sides to create a caramel shell. Allow the caramel topping to cool and harden on top of the cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1219.25 Kcal (5105 kJ)
Calories from fat 441.47 Kcal
% Daily Value*
Total Fat 49.05g 75%
Cholesterol 226.05mg 75%
Sodium 522.25mg 22%
Potassium 277.26mg 6%
Total Carbs 191.57g 64%
Sugars 159.62g 638%
Dietary Fiber 2.17g 9%
Protein 11.1g 22%
Vitamin C 4.1mg 7%
Iron 2.1mg 12%
Calcium 158.2mg 16%
Amount Per 100 g
Calories 356.97 Kcal (1495 kJ)
Calories from fat 129.25 Kcal
% Daily Value*
Total Fat 14.36g 75%
Cholesterol 66.18mg 75%
Sodium 152.9mg 22%
Potassium 81.18mg 6%
Total Carbs 56.09g 64%
Sugars 46.73g 638%
Dietary Fiber 0.64g 9%
Protein 3.25g 22%
Vitamin C 1.2mg 7%
Iron 0.6mg 12%
Calcium 46.3mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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