Chocolate Cream Torte
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 337 kcal | (16 %) | ||
| Protein | 6.5 g | (7 %) | ||
| Fat | 20.1 g | (17 %) | ||
| Carbohydrates | 32 g | (21 %) |
Ingredients
- For the cake
- 3 eggs
- 90 grams sugar
- 3 Tbsps hot water
- 90 grams Pastry flour
- 30 grams cornstarch
- 1 tsp Baking powder
- 4 tsps cocoa powder
- For the cream
- 4 sheets white gelatin
- milk
- 1 packet Chocolate pudding powder
- 2 Tbsps sugar
- 150 grams Dark couverture chocolate
- 2 tsps Ground cinnamon
- 1 sm package (2 grams) soluble Espresso powder
- 1 Tbsp Rum
- 500 milliliters Whipped cream
- 50 grams dried Cranberry
Preparation steps
For the cake, separate eggs. Beat the egg whites until stiff peaks form, gradually adding 1/3 of the sugar. Beat the egg yolks, water and the remaining sugar until frothy. Fold in the egg whites. Mix flour, cornstarch, baking powder and 3 teaspoons cocoa powder, sift over batter and fold in. Line the bottom of a 24 cm (approximately 9 1/2-inch) diameter springform pan with parchment paper. Pour in the batter and smooth the top. Bake in preheated 180°C (approximately 350°F) oven for 20 minutes. Cool in the pan for 20 minutes. Remove cake from the pan, invert onto a wire rack, remove the parchment paper and cool the cake.
For the cream, soak gelatin in cold water. Mix pudding mix with 6 tablespoons milk. Bring remaining milk and sugar to a boil in a small saucepan. Stir in pudding mixture and return to a boil. Chop 100 grams (approximately 3 1/2 ounces) chocolate finely and stir into the pudding with the cinnamon. Dissolve espresso powder in the rum and stir with the squeezed out gelatin into the pudding. Let cool down. Beat the cream until stiff and fold in. Refrigerate for 10 to15 minutes.
Finely chop the remaining chocolate. Stir 1/2 the chocolate and the all the cranberries into the 1/3 of the filling.
Cut cake crosswise into 2 even layers. Place bottom layer on a cake plate with a cake ring around it. Spread with the cranberry-chocolate cream and top with the remaining cake layer. Spread top and sides of the cake with the reserved filling. Refrigerate the cake overnight. Loosen cake ring carefully. Sprinkle cake with the remaining chopped chocolate and cocoa powder.
