Daring Bakers, August 2009: Dobos Torte

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.

I have wanted to make a many-layered cake ever since I saw a picture in a DK Geographybook a few years ago. I searched the internet for a recipe, but couldn’t find one to my satisfaction.

I don’t believe that I am completely satisfied with this recipe (or my execution of it). The components were delicious. Vanilla sponge cake and deep dark chocolate buttercream frosting. How could I go wrong?

I totally ruined the caramel topping.

I didn’t cook the caramel nearly enough, so it seeped into the spongy cake and the topping was a soggy (yes, SOGGY) layer of lemon-flavored cake. Ah well, better luck next time. We just picked off the top layer and enjoyed the rest of the cake (with ice cream).

Now I’m dreaming of making a crepe cake. My sister Amanda (whom I thank for all of her help with making this challenge and whose feet you see in the above photo) has agreed to help me with that project. She informed me that she would go crazy if she took it on solo.

If you would like to try this recipe for Dobos Torte yourself, here is a link to the pdf file. Good luck!

9 Responses to “Daring Bakers, August 2009: Dobos Torte”

  1. Angelica says:

    Beautiful cake ..=) I love your last photo fantastic.

  2. Meeta says:

    I ruined my first caramel layer too! but kudos for doing this!

  3. Looks great. I love that you are baking for the whole family.

  4. Lan says:

    i ruined my caramel too, it seemed into the layer and got soggy. i didn’t bother adding it to the end product, i just broke off the caramel bits.

    the addition of the raspberries add such color to the cake!

  5. Peggy in Alaska says:

    OH your cake is beautiful! It is remniscient of the cakes of my childhood. We lived in Germany from kindergarten to halfway through 7th grade (other than 18 monthes spent in LA.) My favorite growing up was made with a chocolate sponge cake, chocolate ganache layers, and a chocolate glaze adorned w/ fresh raspberries and thin trinangles across the top! You have inspired me to try this cake. It looks like a nice “just letting you know you’re special” cake!!

    I also wanted to say thank you for the fine blog that you do! My family enjoys so many of the recipes and we now use your pizza sauce recipe exclusively! The guys say thank also!!

  6. Peggy in Alaska says:

    I just tried the link to the Dobos torte and it came up as being corrupted. Help!

    Thank you.

  7. Ellie says:

    Gorgeous cake! I ruined the caramel too. Blame it on the lemon juice :p

  8. Erica says:

    Peggy: I am so very pleased that you enjoy my recipes!

    Hmmm…the link works fine for me. Here’s a link to a non-pdf recipe:
    Sugar Crafter

    And another:
    Pastry Pal

    Hope that helps!

  9. […] de aki lehagyta a karamellt, a torta legjobb részét hagyta ki. Renitensek málnát (1, 2) is tettek a tortára, de a legelvontabb változat a málna-vanília, a teás, az áfonyás, […]


Indian Chicken Curry

My introduction to curry was early on in my life. Mom made the “Chicken Hurry Curry” recipe found on the back of the chicken package. I don’t remember ever disliking curry, though I was probably a bit skeptical when Mom first set it before us.

Now we simply adore curries. I enjoy both the Indian and Thai versions. I love the thick, spicy Indian curries, but I really like the coconut flavors in the Thai curries.

Here is our current favorite recipe. I’m not sure if the title is correct – it seems to be a blend of Indian and Thai curry. It can be quite spicy, which pleases Dad. If you prefer a milder curry, reduce the amount of spices. But you will be missing out!

This curry is very good served with Thai Coconut Rice.


Indian Chicken Curry

From All Recipes


  • 1/4 cup and 2 tablespoons olive oil
  • 2 small onions, chopped
  • 4 cloves garlic, minced
  • 1/4 cup and 2 tablespoons curry powder
  • 2 teaspoons ground cinnamon (I prefer to leave out the cinnamon)
  • 2 teaspoons paprika
  • 2 bay leaves
  • 1 teaspoon grated fresh ginger root
  • 1 teaspoon sweetener of choice (I like maple syrup)
  • salt to taste
  • 4 skinless, boneless chicken breast halves – cut into bite-size pieces
  • 2 tablespoons tomato paste
  • 2 cups plain yogurt
  • 1-1/2 cups coconut milk
  • 1 lemon, juiced (I like to use lime juice as well)
  • 1 teaspoon cayenne pepper


1) Heat olive oil in a large skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon (if using) paprika, bay leaf, ginger, sweetener and salt. Continue stirring for 2 minutes.

2) Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil. Remove from heat. Stir in lemon juice and cayenne pepper and remove bay leaf. Serve immediately.

I like to serve with fish sauce, toasted coconut, and red curry paste.

17 Responses to “Indian Chicken Curry”

  1. Muneeba says:

    That curry looks luscious! Love the use of coconut milk in it.

  2. gaga says:

    I love sopping up the sauce with a nice big piece of naan. Looks fantastic!

  3. Susan Parkinson says:

    This was DELICIOUS – my son made it substituting yogurt with cream. Am going to try it again with shrimp instead of chicken!

  4. […] other night I finally had time to prepare dinner. Aloo Gobi? But but but… I also found a Chicken Curry recipe that sounded equally delicious and easy to […]

  5. Jenny S says:

    Just found your site through another blog I enjoy reading. I just love the fact you love to cook at your age. I think its just great. I can’t wait to try this curry chicken recipe. I’m just wondering though, I noticed your recipe and the one on allrecipes is a little different, as far as quantities. Did you change your quantities because you tried theirs and it just wasn’t quite right, or what? I printed off allrecipes recipe, only because they had a ‘print’ button but I want to try yours! I love making rice with coconut milk, so can’t wait to try this curry dish. Keep up the great work! Jenny

  6. Erica Lea says:


    Yes, I doubled the recipe from allrecipes – we need to make that much to feed our family! I don’t think I changed anything except where noted. I would eventually like to have a “print” option for all of my recipes.

    Yes, coconut rice is so good! Thanks so much for your encouragement!

  7. jenny says:

    Oh I can’t believe I didn’t notice recipe was just doubled! geez. Anyway, thanks, I’m making this for my husband and I tonight.

  8. […] other night I finally had time to prepare dinner. Aloo Gobi? But but but… I also found a Chicken Curry recipe that sounded equally delicious and easy to […]


  10. Stephanie says:

    can’t wait to make this one. I *LOVE* Indian food. YUMO! Thanks for sharing


  12. Jen M. says:

    My husband and I have made this recipe twice and LOVE it! We finally feel like we don’t have to go out to find great ethnic food. There’s just something about Indian food that warms the soul! I found your recipe linked from gojee.com and so glad that I did. Thank you for sharing it! It’s now saved to my favorites on the site!

  13. Faina says:

    Is there a particular curry powder that you recommend, or a type of curry – madras, etc? Thanks

  14. […] Indian chicken curry, naan, sauteed spinach, sparkling […]

  15. […] curry, we adapted a recipe I bookmarked from Cooking for Seven to make a delicious chicken […]

  16. Melissa N says:

    I have been making a recipe similar to this for a couple of years. For my family- it is our favorite comfort food. We don’t have Naan here…so I use flour tortillas….its so yummy!

    One thing I will suggest, which I never did until someone told me that they had this at an Indian restaurant….they served it with a lime wedge and some chopped cilantro. I have loved this recipe for ever, but when I tried it with the fresh lime juice and cilantro and unsweetened coconut on top…..OHHHH my! That made it AMAZING! WOW! Just try it! Love your site! Found it from Pioneer woman! Im gonna work my way through all of these delicious recipes!

Macadamia Brownies and a Review

A few weeks ago, I learned about Superior Nut: a company started in 1929 that provides gourmet nuts, dried fruits, and chocolates. They showed an interest in my blog, and graciously sent me a sampling of their nuts to taste and review.

What initially impressed me about the nuts was the size – larger than most that I normally find at the supermarket. The flavor and texture of the nuts are very good. It was hard to keep from munching on them before this review was finished. *Blushes*

These roasted tamari almonds are made with organic, wheat free soy sauce which is slowly fermented over two summers! They make a delicious snack.

The very kind people over at Superior Nut sent me so many delicious nuts that it was very hard for me to decide what to make with them. I wasn’t very familiar with cooking with macadamia nuts, but I have always been slightly fascinated with them. So I decided to try them!

Am I glad I did! These brownies were about the best I’ve ever made. The macadamia nuts were mild enough not to detract from the chocolate flavor yet tasty enough to add a special touch. Of course, you could substitute any other kind of nut you wish, but I highly recommend macadamia nuts.



Macadamia Nut Brownies

Adapted from Betty Crocker


  • 4 ounces unsweetened chocolate
  • 2/3 cup butter
  • 2 cup sugar
  • 4 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup chopped roasted and salted macadamia nuts plus extra for garnish (optional)


1) Preheat oven to 350° F. Butter a 13×9×2-inch baking pan.

2) Melt the chocolate and butter in a large heavy bottomed saucepan over low heat, stirring frequently to make sure the chocolate doesn’t burn. Mix in sugar, eggs, and vanilla. Stir in flour, baking powder, salt, and nuts. Spread in pan. Sprinkle with remaining nuts.

3) Bake in preheated oven for approximately 30 minutes, or until the brownies begin to pull away from the sides of the pans. Do not overbake. Remove from oven and cool slightly. Cut into bars and serve warm or at room temperature. Store in an airtight container.

Makes approximately 24 bars



I have so many delicious nuts that I may have to share another recipe with you…





17 Responses to “Macadamia Brownies and a Review”

  1. Thanks for the great review! I hadn’t heard about the company, they sound great!! Nothing like some quality nuts!
    I love the addition of the mac nuts to the brownies! Deliciously gorgeous!!! :)

  2. Meeta says:

    these look absolutely lovely. i really love macadamia nuts so i have to give this a go!

  3. zarpandit says:

    macadamia nut yess i love it!
    i’m gonna try it !

  4. Brandi says:

    It says melt chocolate and shortening, but I’m not sure how much shortening.

  5. Erica says:

    Oops! I meant to say butter instead of shortening. Thanks for the heads up – I made the correction.

  6. emily says:

    Yum! These look so good. I have LOVED macadamia nuts this summer.

  7. Malin says:

    I believe you when you say these are the best brownies you’ve ever made! They look amazing with all those nuts!

  8. Karine says:

    I have never tried macademia in brownies, but it looks delicious! Thanks for sharing your recipe!

  9. Karly says:

    These look positively delicious. My husband loves macadamia nuts and I’m sure he’d love these brownies!

  10. Ro says:

    I am new to your blog–I love it. All your food looks so yummy. I love the fact that you use chip beef jars for milk glasses, too. My family does the ame thing. I saw those stars along the top, and I had to comment!!

  11. Ro says:

    I am new to your blog–I love it. All your food looks so yummy. I love the fact that you use chip beef jars for milk glasses, too. My family does the same thing. I saw those stars along the top, and I had to comment!!

  12. Amy says:

    These look absolutely delicious!

  13. Iris says:

    I stumbled upon this wonderful recipe and I though: I have to try it!
    They really look delicious… ^^
    I do have a question about the recipe though: you say you have to use “chopped roasted and salted macadamia nuts”, is it mandatory that the nuts are salted??
    I don’t know, I have used regular nuts before to make brownies and they weren’t salted so it seemed a little weird to me…
    Thanks in advance ;)

  14. Erica Lea says:

    Iris: I’m sure it would be fine with unsalted nuts, the flavor would just be a bit different.

  15. Jamie says:

    I don’t know why I haven’t seen your blog until now, but I had to say that these look magnificent (the nuts AND the brownies) and I can’t wait to give it a go.
    Thanks for the recipe. I love macadamia nuts.

  16. […] Macadamia Nut Brownies […]