Viennese Chocolate Torte
- For the cake
- 8 eggs (separated)
- 2 teaspoons Vanilla sugar
- 1 pinch salt
- 150 grams sugar
- ½ Orange
- 100 grams cookie crumb (or cake crumbs)
- 100 grams grated Chocolate
- 100 grams ground Hazelnuts
For the garnish: Toast the almonds until golden brown in a dry pan or oven.
Preheat the oven to 180°C (approximately 350°F). Butter a springform pan and sprinkle with breadcrumbs.
For the cake: Beat the egg whites until stiff and chill. Whip the egg yolks with the vanilla sugar, salt, sugar, and orange zest until pale yellow and thick. Fold the egg whites into the yolks. Fold in the biscuit crumbs, chocolate, and ground hazelnuts. Smooth the cake batter into the prepared pan and bake until gold brown, about 30-40 minutes. Remove the cake from the oven and let cool slightly in the pan. Remove from the pan and let cool completely on a wire rack.
For the filling: Cut the cake into 3 layers and soak each with the brandy.
Cover the bottom two layers with the red currant or apricot jelly and stack. Place the top layer on top and press gently.
For the garnish: Melt the grated chocolate in a bowl over a pot of simmering water. Melt and stir in the coconut oil.
Meanwhile, mix the egg with the powdered sugar. Stir in the chocolate and coconut oil. The glaze should be creamy. Spread a thick layer of the glaze over the cake and smooth. Pattern the cake with a fork or a patterned cake scraper.
Melt the white chocolate in a bowl over a pot of simmering water. Place in a freezer bag and cut a hole in one corner. Pipe into the grooves on the top of the cake created by the fork or cake scraper. Press almonds on the sides of the cake.
To serve: Ensure that the glaze is completely dry before cutting the cake.