Here I am, just under the wire yet again.
This a beautiful recipe, chocolate butter cream and roasted hazelnuts, but I had just spent the previous weekend wrapped up in mocha cheesecake, double chocolate cupcakes, and chocolate chip cookies. I just couldn’t face another chocolate dessert. I took advantage of the culinary liberties that the Daring Bakers sometimes allow and made this…
It was the spouse’s birthday, and Lulu wasn’t going to allow a plain cake. The rainbow sugar was her idea. Then during the cake’s assembly I had a twinge of guilt about the lack of chocolate. (The spouse loves chocolate, and after all, this was his birthday cake.) I heated some nutella to make it a bit more spreadable and layered it, along with the frosting among the layers.
Oops - I forgot to add the official Daring Bakers statement to appease the robot who checks our participation each month…
The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.
Tags: cake, Dobos Torte
After checking out hundreds of dark chocolatey Dobos… and can’t begin to tell you how rafreshing this light pastel on fell like… a breath of fresh air! And just in time to celebrate the last days of summer… perfection has found a home.
Thanks so much, but after looking at all of those chocolate ones, I’m wondering if I made the right decision.
I LOVE the rainbow sprinkles on your white Dobos. It certainly makes it unique, and looks VERY tasty and beautiful!! PLUS, nutella is a word that makes me swoon…what a great idea for the filling!! Very well done!
so pretty and delicate looking. Everytime you make something it turns into my new favorite.