Detroit area resident Annabel Cohen is the creator of this KLP version
of a Hungarian Dobostorte, a 7-layer extravagana of a dessert. Sheets of
matzo brushed with strong coffee replace the thin cake layers. Normally,
this torte would have a caramelized sugar glaze; the chocolate glaze is
easier to cut into and serve.
* * * * * * *
PASSOVER HUNGARIAN DOBOSTORTE
3/4 pound semisweet chocolate chips or grated bars
1 1/2 cups butter, softened
1 teaspoon vanilla extract
1/4 cup confectioners' sugar, sifted
14 matzos, plain or egg
1 cup strong coffee
2 cups semisweet chocolate chips
1/4 cup heavy whipping cream
1/4 cup butter or margarine
Place the chocolate chips or grated chocolate in a microwave-safe bowl
and cook on high for 2 minutes. Stir until smooth. If the chocolate is
not completely melted, cook in 30-second intervals and stir until the
chocolate is melted. Let cool slightly. The chocolate also may be melted
in the top of a double boiler over hot water over medium heat.
In a separate bowl, cream the butter. Add the vanilla and confectioners'
sugar and beat well. Add the cooled, melted chocolate. Continue beating
the mixture until smooth. Set aside.
Place two sheets of matzo on a cutting board or cake plate. Brush the
top sheet with some of the coffee, until the matzo is moistened but not
mushy. Spread a thin, even layer of the chocolate mixture over the
matzo. Top with 2 more matzo and repeat the procedure, ending with
matzo. Spread the remaining chocolate mixture over the top and sides of
the torte. Chill or freeze until quite firm.
To make the glaze: Place the chocolate chips, cream and butter in a
microwave safe bowl and cook on high for 2 minutes. Stir until smooth.
If the chocolate is not completely melted, cook in 30-second intervals
and stir, until the chocolate is melted. Let cool slightly. The mixture
also may be melted in the top of a double boiler over hot water over
medium heat. Let cool before spreading over the cake. Chill until the
icing is set. This is a dense torte and may be difficult to cut.
Makes 30 servings.
Source: DETROIT FREE PRESS (on-line edition), 3/24/99
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