Chocolate Dobos Torte Frosting
This frosting can be tricky to make. My grandmother who gave it to me could never get it to turn out the right color, but I have never had a problem making it. Specifically for Dobos Torte but also good on French Chocolate Cake or a plain yellow cake.
This frosting can be tricky to make. My grandmother who gave it to me could never get it to turn out the right color, but I have never had a problem making it. Specifically for Dobos Torte but also good on French Chocolate Cake or a plain yellow cake.
- Carbohydrate 94.9083803125 g
- Cholesterol 932.32 mg
- Fat 60.97789875 g
- Fiber 1.47704690170358 g
- Protein 12.573445 g
- Saturated Fat 33.400752375 g
- Serving Size 1 1 Serving (226g)
- Sodium 286.1880476875 mg
- Sugar 93.4313334107964 g
- Trans Fat 3.589040625 g
- Calories 950 calories
Step-by-step
- Mix sugar, water and cream of tartar in a sauce pan and bring to a boil.
- Cook until syrup spins a 2 inch thread.
- Beat egg yolks until light and thick.
- Gradually add syrup, beating constantly until thick.
- Add small pieces of butter to egg mixture at a time continuing to beat mixture.
- Melt chocolate and coffee together and beat into mixture.
- Add vanilla.
- Beat mixture 10 to 15 mins.
- Frost Dobos Torte or cake.
Glossy dark brown buttercream spreads with a dense yet airy resistance, holding sharp spatula ridges without cracking as it coats sponge layers. Sugar syrup must reach the thread stage precisely at 215 to 220 degrees Fahrenheit before streaming into the whipped yolks, because undercooked syrup results in a loose soup that butter cannot rescue. Patience during the ten to fifteen minute final beating phase develops the emulsion fully, incorporating air to lighten a heavy fat base.
Adapting Ingredients Without Sacrificing Structure
Financial prudence in the kitchen often requires swapping expensive components for pantry staples, but buttercreams demand strict adherence to fat and moisture ratios. Substituting salted butter for unsalted requires reducing any added salt to zero, though European-style butters with 82 percent butterfat yield a firmer final frosting than standard supermarket blocks containing excess water. Semi-sweet chocolate chips contain added stabilizers that prevent smooth melting compared to baking bars, meaning hot coffee must be whisked in vigorously to prevent seizing. When whole eggs are forced by circumstance to replace yolks alone, expect a softer set due to the extra water content found in whites. Keeping unsalted butter at exactly 65 degrees Fahrenheit ensures it incorporates without breaking the cooked sugar and egg suspension.
- If the frosting separates into curdled bits, warm the mixing bowl gently over a pan of simmering water for ten seconds before beating again.
- Store unused buttercream in an airtight container in the refrigerator for up to five days, bringing it back to room temperature before re-whipping.
- Replace hot black coffee with hot water plus one teaspoon of instant espresso powder if whole brewed coffee is unavailable.
