LOUISIANA DOBERGE TORTE (BY SALLYE)
I have made this a couple of times for showers and it has always been a big hit.
DON'T START MAKING THIS WHEN YOU HAVE A LIMITED TIME FRAME.
WHIPPED BUTTER FROSTING:
2 cscalded milk
3/4 cgranulated sugar
·flaked coconut & crushed almonds (optional)
4 Tbspbutter (or 2 tbs butter & 2 tbs crisco)
1 Tbsplight corn syrup
2 ozchocolate (2 squares)
1-1/2 cgransulated sugar
2 csifted cake flour (measure after sifting)
1-3/4 cgranulated sugar
3/4 cboiling water
4 ozchocolate (4 squares)
1/2 cbuttermilk (best if fresh buttermilk)
1/2 cbutter or crisco
2 largeeggs, unbeaten
2 tspvanilla extract
2 tsplemon or rum extract (optional)
211" x 15" baking pan with sides
How to Make LOUISIANA DOBERGE TORTE (BY SALLYE)
- IMPORTANT - MAKE IN THIS ORDER:
First, make whipped butter filling and place in fridge
Second, Make the fudge frosting and set aside to cool
Last, Make the torte
- MAKE THE WHIPPED BUTTER FILLING:
Scald the milk in top of double boiler.
Mix flour and sugar together and slowly add to the milk
Continue cooking, stirring continually, until mixture is thick and has lost its "floury" taste.
Cool, very cool. The mixture should be very stiff and cold to the touch
Pour into deep bowl of your electric mixer, add the cold butter and beat on high speed for approx. 20 minutes until mixture is fluffy.
Place in fridge until time to fill the cake.
Reserve the coconut & almonds for use when filling the cake.
- MAKE THE FUDGE FROSTING:
In a heavy saucepan, combine all ingredients except vanilla.
Place on direct low heat and cook until mixture comes to a rapid boil. BOIL ONE MINUTE ONLY
Remove from heat and cool to lukewarm (105º), add vanilla
Beat on medium high speed until the consistency is stiff enough for spreading
- MAKE THE TORTE:
Preheat oven to 325º
Grease and lightly dust with flour the two baking sheets (these will be your cake pans)
Sift together the flour, soda, salt and sugar into a large mixing bowl
Combine the chocolate and water in the top of double boiler. Cook slowly over hot water until chocolate is melted and mixture is thick, stirring constantly
Remove from heat and add milk and set aside to cool
Beat the butter in a large mixing bowl until creamy
Add dry ingredients, chocolare mixture, eggs, vanilla and lemon or rum extracts. Stir until blended
Beat vigorously on low speed for 2 minutes until batter is smooth and bubble free.
Pour equal amounts into the 2 baking sheets and bake on middle rack of oven for 10 minutes:
CAUTION: DO NOT OVERCOOK THE CAKES.
Allow cakes to cool in pans.
Divide each cake into 3 equal sections 5" x 11", making 6 separate layers.
- Place one layer of torte on rectangular serving dish
Remove whipped butter filling from fridge
Quickly spread the filling between the layers, sprinkling each layer with coconut and almonds before stacking
Continue until all six layers are filled and stacked (do not put butter filling on top of last layer)
Beat the lukewarm fudge frosting until it loses its gloss and can be spread easily.
Spread on top and sides of torte.
- Quickly freeze the torte.
Wrap in airtight plastic wrap after it is frozen
To serve, cut with serrated knife while still frozen.
Slice very thin to serve; should make 35 to 40 servings.