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Follow the recipe for the Lemon Doberge Cake, substituting 2 cups of prepared chocolate pudding for the lemon curd. To make a chocolate ganache icing, bring 1 1/2 cups of heavy cream to a boil in a medium saucepan. Pour the hot cream over 12 ounces of finely chopped semisweet chocolate and set the bowl aside for 2 minutes.
Ryan Liebe | Food Styling Mariana Velasquez This New Orleans-style cake, a cousin of Hungary’s Dobos torte, came to the United States in the 1930s and was transformed into doberge (pronounced DOH-bash) cake. Chef Kelly Fields of Willa Jean in New Orleans encases her mammoth creation in rich vanilla buttercream and creamy chocolate ganache.
Recipe Summary test prep: 45 mins bake: 20 mins at 375° chill: 240 mins Servings: 16 Nutrition Info Advertisement Doberge Cake Ingredients Ingredient Checklist Lemon Filling (see below) 2 ¼cups all-purpose flour 2teaspoons baking powder ¼teaspoon salt ½cup butter or margarine ¼cup shortening
1 2 cups white sugar, divided 2 ½ teaspoon salt 3 ¼ cup all-purpose flour 4 ¼ cup cornstarch 5 ¼ cup unsweetened cocoa powder 6 2 (1 ounce) squares bittersweet chocolate, chopped 7 4 large eggs, beaten 8 4 cups whole milk 9 1 tablespoon butter, room temperature 10 1 tablespoon vanilla extract More …
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