Torte Varazdin

Preparation info
  • Serves

    Eight to Twelve

    • Difficulty


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.


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


  1. 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