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This cake seems typically New Orleanian to me,
having grown up seeing it impressively displayed in local bakeries, but never
anywhere else. I'm unsure as to its origin, what "Doberge" means, or
if it's a corruption of "D'Auberge," which someone suggested, or if
it's related to the Hungarian dobostorte (unlikely, since it lacks the hard
caramel topping). In any case, it's great. Here's a recipe submitted by New
Orleanian expert Greg Beron. It's a "beginner's" doberge cake, in
that it only has four layers. If you like, double the batter and filling
recipes and try making it with eight!
Cake...
2 c. cake flour, sifted
1 tsp. baking soda
1 tsp. salt
10 T. butter
1-1/2 c. sugar
3 eggs, separated, whites beaten until stiff
1 c. buttermilk
1-1/2 (1-ounce) squares unsweetened chocolate, melted
1-1/4 tsp. vanilla
1 tsp. almond extract
Filling...
2-1/2 c. evaporated milk
2 (1-ounce) squares semi-sweet chocolate
1-1/4 c. sugar
5 T. flour
4 egg yolks
2 T. butter
1-1/4 tsp. vanilla
1/4 tsp. almond extract
Chocolate Buttercream Frosting...
1-1/4 pounds sugar (about 3 cups)
1 c. evaporated milk
2 ounces bittersweet or unsweetened chocolate
4 T. butter
1 tsp. vanilla
Directions:
Grease
and flour 2 9-inch round cake pans. In a medium bowl, sift the flour, soda,
and salt 3 times. Cream margarine and sugar in a large mixing bowl, and add
egg yolks, one at a time. Gradually alternate adding the flour mixture and
buttermilk, then add chocolate and mix well by beating about 3 minutes. Fold
in the 3 beaten egg whites, vanilla, and almond extracts. Bake at 300 degrees
for 45 minutes, or until done.
After
the cake cools, carefully split each layer into thirds to make 6 thin layers.
To make the filling, put milk and chocolate in a saucepan and heat until
chocolate is melted. In a bowl, combine sugar and flour. Make a paste by
adding hot milk chocolate by tablespoons to the sugar and flour, then return
to saucepan. Stir over medium heat until thick. Add 4 egg yolks all at once
and stir rapidly to completely blend. Cook 2 or 3 minutes more. Remove from
heat, and add butter, vanilla, and almond extract. Cool and spread on cake,
layering as you go. Do not spread on top layer.
For
frosting, combine sugar and milk in a heavy saucepan, and bring to a boil,
stirring constantly. Reduce heat and simmer for 6 minutes without stirring.
Remove from heat and blend in chocolate. Add butter and vanilla and return to
medium-low heat, cooking 1 or 2 minutes. Place in refrigerator to cool. Beat
well, then spread on top and the sides of the cake.
Rich
and sinful, a "must" for chocolate lovers! A special dessert of
Louisiana that's worth every minute of time and effort.
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