Apple and Brie Bites
Adventures in the Kitchen (here)
1 apple, peeled, finely chopped
1 tablespoon packed dark brown sugar
8 ounces Brie cheese, rind removed, cut into squares
Serve and enjoy!
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.
This cake is a stunner. Don't be like me and think twice about this cake because of its name. The cake is called a Dobos Torte and for some reason it makes me giggle each time I say it. I had trouble taking it seriously. Grow up Steph, right? Making the sponge cake involves a few steps but it's amazing how you can get such a deliciously light cake in such a short amount of time. Putting it together is the best part, especially when your fingers are all covered with chocolate frosting. I didn't use the chocolate buttercream frosting recipe provided by the hosts for safety reasons but I did find a fantastic substitute recipe. Like I said before, the sponge cake is very light and it's a perfect cake to be paired with any type of frosting. Actually, it's begging to be paired with other types of frosting. Between the cake, the frosting, the hazelnuts, and the caramel topping, you can't go wrong with this cake.The recipe is quite long so I recommend going to Angela or Lorraine's posts of the Dobos Torte for the recipe. I also recommend checking out the DB blogroll...people created some beautiful cakes this month.