The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonfulof Sugar and Lorraine of Not Quite Nigella. They chose the spectacular DobosTorte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: ExquisiteDesserts from the Classic Caffés of Vienna, Budapest, and Prague. It is a long recipe and can be found on the Daring Bakers web site.
Thank You for such an enjoyable challenge.
Although this was not the prettiest cake we have made it, was delicious. We only made 1/2 the recipe, which made 6, 6-inch layers of cake. We used semi sweet chocolate in the butter cream, but next time I would use a darker chocolate to balance the sweetness of the butter cream and the orange syrup. This is a relatively easy torte to make. I used a pastry bag to pipe the cake batter on a cookie sheet, this made for layers of an even size and thickness. When assembling the torte we brush the layers with an orange syrup. The key to this cake is the caramel layer, it need to be thin and crisp. We pre cut the cake layer, and quickly poured the carmel over it. The extra caramel was used for decorations.