Preheat oven to 300F
Grease and flour 2 nine-inch round cake pans. In a medium bowl, sift the flour, soda, and salt 3 times. Cream the margarine and sugar in a large mixing bowl, and add egg yolks, one at a time. Gradually alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes. Fold in the 3 beaten egg whites, vanilla, and almond extracts. Bake for 45 minutes or until done. After the cake cools, split each layer in half to make 4 thin layers.
Put milk and chocolate in a saucepan and heat until chocolate is melted. In a bowl, combine sugar and flour. Make a paste by adding hot milk chocolate by Tablespoons to the sugar and flour, then return to saucepan. Stir over medium heat until thick. Add 4 egg yolks all at once and stir rapidly to completely blend. Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla, and almond extract. Cool and spread on cake, layering as you go. Do not spread on top layer.
Combine sugar and milk in a heavy saucepan, and bring to a boil, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and blend in chocolate. Add margarine and vanilla and return to medium-low heat, cooking 1 or 2 minutes. Place in refrigerator to cool. Beat well, then spread on top and the sides of the cake.
Per Serving (excluding unknown items): 983 Calories; 42g Fat (37.5% calories from fat); 16g Protein; 141g Carbohydrate; 2g Dietary Fiber; 272mg Cholesterol; 834mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Non-Fat Milk; 8 Fat; 6 1/2 Other Carbohydrates.
This cake seems typically New Orleanian to me, having grown up seeing it impressively displayed in local bakeries, but never anywhere else. I'm unsure as to its origin, what "Doberge" means, or if it's a corruption of "D'Auberge", which someone suggested, or if its related to the Hungarian dobostorte (unlikely, since it lacks the hard caramel topping). In any case, it's great. Here's a recipe submitted by New Orleanian expat Greg Beron. It's a "beginner's" doberge cake, in that it only has four layers. If you like, double the batter and filling recipes and try making it with eight!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (601g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 955 (71%)|
|Amt Per Serving||% DV|
|Total Fat 106.2g||142 %|
|Saturated Fat 60g||300 %|
|Monounsaturated Fat 32.6g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 1226.3mg||377 %|
|Sodium 1125.8mg||39 %|
|Potassium 1235.2mg||33 %|
|Total Carbohydrate 67.6g||20 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 63.5g|
|Protein 39.8g||57 %|
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Calories per serving: 1352
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