Torte Varazdin

Name: Torte Varazdin
Yield: Serves Eight to Twelve
Ingredients: 225 g/8 oz/1 cup butter, at room temperature; 6 eggs, separated; 130 g/4½ oz/generous 1 cup plain (all-purpose) flour, sifted; 225 g/8 oz/generous 1 cup caster (superfine) sugar; 200 g/7 oz plain (semisweet) chocolate, melted; 450 g/1 lb/1¾ cups canned chestnut purée (paste); chocolate curls, to decorate; 250 ml/8 fl oz/1 cup double (heavy) cream, lightly whipped; 150 g/5 oz/1¼ cups icing (confectioners’) sugar, sifted; 115 g/4 oz plain (semisweet) chocolate, melted; 115 g/4 oz/generous ½ cup caster (superfine) sugar; 150 g/5 oz/10 tbsp unsalted (sweet) butter

Preparation info

Serves
Eight to Twelve

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This dark chocolate cake filled with chestnut cream and iced with chocolate glaze is an Eastern European treat for chocolate lovers.

Ingredients

225 g/8 oz/1 cup butter, at room temperature
225

Cake
Eastern Europe
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line the base and sides of a 20–23cm/8–9in round cake tin (pan). Cream the butter and sugar together in a bowl until pale and fluffy. Stir in the melted chocolate and egg yolks. Fold the flour carefully into the