In our family we have a lot of favorite desert recipes but our absolutely favorite has to be Dobos, a chocolaty confection of layers of cake and chocolate frosting plus a chocolate ganache. It all sounds very fattening and calorie-laden–and it can be. But my brilliant chef of a husband found a way to make it more diet-friendly for which I am very grateful as I am sure many of you will be. A traditional dobos recipe is made with lots and lots of butter, one and half cups of it to be exact. To trim it down, we substituted the butter for heavy whipping cream and while it may not sound like that’s a healthier option it actually saves about 100 calories on the cream which is quite the feat for this desert. We usually make this as a double batch since our extended family is large and we always share, but I’ve written up just a single batch here. So, without further ado, here it is!
Ingredients: Cake layers
- 8 whole eggs, 1 egg white
- 1 1/2 cups flour
- 1 cup sugar
- 1/4 cup milk
- 1/2 teaspoon salt
First, separate the egg white and egg yolks and whip the egg whites for a couple minutes then add the cup of sugar gradually until soft peaks form.
Set aside. Beat the egg yolks with the 1/2 teaspoon salt for 1 minute. Add the egg yolks to the egg whites and fold together softly.
Once the mixture is somewhat incorporated, add the flour one spoonful at a time and fold into the egg mixture. Once thoroughly mixed, portion the batter into about 8 portions and use a baking mat on the back of a cookie sheet to spread each cake layer out.
Spread as thinly as possible but make sure it is not too thin because it will burn quick. Bake each layer for 5-10 minutes at 400F.
Ingredients: Chocolate Cream
- 1500 ml heavy whipping cream
- 8 Tablespoons cocoa powder
- 2/3 cup sugar
Beat heavy whipping cream until it become very stiff (be careful to not over-beat though as it will melt and turn into butter). Add the cocoa powder and sugar, mix with a spatula to incorporate a little, then beat a quick 30 seconds to fully mix. Spread between each cake layer leaving the top layer with no cream.
To make a ganache, simply heat 1/2 a cup of dark chocolate chips in the microwave for 30 seconds then add a tablespoon of olive oil to make it spreadable. Spread on the top of the cake then put in the refrigerator for at least one hour before serving. Enjoy!