Chocolate-Brittle Torte

"This is an American version of the Hungarian Dobos Torte. Six thin cake layers filled and frosted with dark chocolate cream, then topped with shattery caramel candy. I used to request this as my birthday cake as a kid because it looks so impressive and I loved to crack the candy topping. It really is more of a grown up cake though, not very sweet. I haven’t had it in ages but it is well worth the work if you want to impress someone."
 
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Ready In:
9hrs 30mins
Ingredients:
20
Yields:
1 cake
Serves:
16
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ingredients

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directions

  • Preheat oven to 350°F Grease bottoms of three 9-inch cake pans, line with wax paper and grease paper.
  • Separate eggs, placing whites in a large bowl, 3 egg yolks in another large bowl, and set aside 3 yolks in a cup to make the frosting later.
  • Beat egg whites with cream of tartar until foamy white and double in volume. While beating, sprinkle in 1 cup of sugar, 1 tablespoon at a time, until it forms soft peaks.
  • Stir water into the 3 egg yolks in large bowl, beat until thick. Beat in remaining ½ cup of sugar 1 tablespoon at a time, until fluffy, then beat in vanilla and lemon extract.
  • Sift flour, baking powder and salt over egg mixture and fold into it.
  • Fold in meringue until no streaks remain.
  • Measure ¾ cup (original says 1 1/3 cups but my Mother’s note is ¾ cup) of batter into each of the prepared pans, spread to edges to make thin layers. (Cover remaining batter to make 3 more layers after these are done.).
  • Bake layers 20 minutes, or until golden and centers spring back when lightly pressed with fingertip.
  • Remove from pans, peel off wax paper and cool on racks.
  • Wash pans, grease bottom, line with wax paper and grease paper. Make 3 more layers like the previous ones.
  • Make Chocolate Cream:

  • In a medium bowl, beat egg yolks with water until thick. Beat in sugar, 1 tablespoon at a time, until fluffy.
  • Melt chocolate in top of a double boiler over simmering water, stir in egg mixture. Cook, stirring constantly, about 1 minute, or until mixture thickens. Remove from heat.
  • Beat in rum extract and vanilla, cool slightly.
  • In a medium size bowl, cream butter or margarine. Beat in chocolate mixture very slowly. (Mixture will be thin but will thicken as cream is folded in.).
  • Beat cream until stiff in a small bowl; fold into chocolate mixture until no streaks of white remain.
  • Assemble cake:

  • On a serving plate, put layers of cake together by spreading ½ cup chocolate cream between each. Chill cake and keep chocolate cream at room temperature while you make the brittle.
  • Make Caramel Brittle:

  • Melt ¾ cup sugar over low heat in a small heavy saucepan, stirring often with a wooden spoon; just until golden. (Watch it, for sugar will turn brown quickly.).
  • Pour slowly over cake at once, spreading quickly to the edge. (It hardens fast so be speedy.).
  • Frost sides of cake with remaining chocolate cream, making deep swirls with the knife.
  • Decorate top and bottom edges with walnut halves.
  • Chill until serving time. Torte is best and cuts more neatly, if chilled overnight.
  • When ready to serve, crack candy topping by tapping along cutting lines with a sharp heavy blade knife, then slice into serving size wedges.

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RECIPE SUBMITTED BY

I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
 
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