I bought a new cookbook today called Petite Sweets, full of mini-desserts. The recipes are downsized versions of traditional desserts. They’re so gosh-darn cute! But are they good? Let’s try one and find out…
This dessert roll is inspired by the Austrian Dobos Torte, traditionally made of seven layers of cake spread with a coffee-chocolate filling. This roll is the Cliff Notes version of Dobos Torte… remember Cliff Notes?
- 2 large eggs, separated (room temperature)
- 1/2 cup sifted confectioner’s sugar
- 1/4 cup all-purpose flour
- 3 tbsp milk
Preheat your oven to 375 degrees. The recipe says to cover the bottom of a 11″ x 15″ jelly roll pan with parchment paper, then spray it and flour it. I used a 10″ x 14″ pan, and my cake came out too thin. I’d go with an even smaller pan next time.
Beat the egg whites with a mixer until they form soft peaks. In another bowl, mix the egg yolks and sugar until it is thick and pale. Beat in the flour and milk and blend until smooth. Fold this mix into the egg whites.
While the cake is baking, make the chocolate spread.
- The recipe calls for 1 cup of chocolate chips but I used 6 oz of semi-sweet dark chocolate, broken into bits
- 1/4 cup strong coffee
- 8 tbsp butter
Heat coffee and chocolate in a bain marie. Add the butter and stir until smooth. Set aside.
Cool the cake on a rack and peel the paper off. Spread the chocolate while the cake and chocolate are both warm. Roll the cake from the long side and cool completely. Refrigerate for 20 minutes before cutting. Cut into small bite-sized pieces and serve cut side up. This recipe may make 8, but that depends on your pan size.
I ran into a couple issues with this recipe, so the jury is still out on this book. It’s a tasty roll, but you can also tell it’s a “Cliff Notes version” of something better. The Baby Rum Babas are calling out to be tried next. Meanwhile, enjoy this Dobos “Tortette”.