That’s a bit of a long story, but for the moment suffice to say it’s a chocolate layer cake with an awful lot of layers. Don’t worry those of you who hate difficult, horizontal slicing, there’s no cutting involved. Rather, the layers are made individually, sort of like a set of baked pancakes. Which means there’s a lot of extra baking involved. That gas bill is no big deal right?
After a fair amount of research and mulling, I’ve decided to do Maida Heatter’s version, since it’s my belief that it’s probably one of the closest to the original in spirit. Dobos torte, though it’s a favorite in Viennese pastry shops, is actually Hungarian in origin. And while the Viennese tend to make theirs with frillier, egg foam buttercreams, Hungarians are a little more no-nonsense about these sort of things. Plus, there are historical reasons why I think a frosting-style filling is more apropos in this case. But more on that later.
As an addition to the Heatter version, I think I’ll do the caramel top, which is probably something the Viennese added to the presentation to make it more attractive. This will make mine something of a hybrid as Dobos Tortes go, but then you regulars know that I’m not a great believer in the concept of authenticity, at least as it applies to food. Better, at least in my mind, to try to capture the intention — then make it taste good.