The Daring Bakers Challenge this month was a Dobos Torte, which was a layered sponge cake with chocolate butter cream, hazelnuts, and some caramelized cake pieces.
My caramelized cake pieces were wayyyy too hard/candy like, probably heated too much? Perhaps some heavy cream in the caramel to make a kind of milkier caramel would be better?
Here's a recipe link from the host!
The fine print:
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.