Chocolate-Almond Torte

Name: Chocolate-Almond Torte (Panamatorte)
Yield: Makes 12 servings
Cuisine: Europe
Ingredients: ½ cup sliced natural or blanched almonds, toasted; 1¼ cups sliced natural or blanched almonds; 2 large eggs, at room temperature; 3 ounces high-quality bittersweet chocolate, finely chopped; ⅓ cup dried bread crumbs; 7 large eggs, separated, at room temperature; ¾ cup sugar; 1 cup (2 sticks) unsalted butter, at cool room temperature; ½ teaspoon vanilla extract; ½ cup sugar, divided; ¼ teaspoon almond extract; 1 teaspoon vanilla extract; 2 tablespoons heavy cream, optional; ½ teaspoon almond extract

Panamatorte

Preparation info

Makes
12
servings

Difficulty
Medium

Appears in

Kaffeehaus

By Rick Rodgers

Published 2002

About

This cake was invented to commemorate the opening of the Panama Canal in 1914. The chocolate-almond cake layers are wonderful, but this chocolate icing has become one of my particular favorites. Be sure to cool the egg mixture completely before incorporating the butter. And soften the butter just to the point where it is cool, but maleable and not shiny.

Ingredients

Europe
Dessert
Cake
Vegetarian

Ingredients

Method