Ingredients
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Cake:
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8 Egg(s)
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100 g of Black chocolate 100%
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100 g of Sugar white
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150 g of Ground hazelnut
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1/4 tsp. of Salt
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Filling:
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100 g of Raspberry jam
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100 g of Apricot jam
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Egg Whites Frosting:
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3 Egg white
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50 g of Caster sugar
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1 tbsp. of Cocoa powder
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Chocolate Frosting:
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100 g of Black chocolate 100%
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2 tbsp. of Coconut oil
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2 tbsp. of Caster sugar
Directions
The base for this cake is the classic Panama Torte, which features a crust made from chocolate, nuts and eggs—without any milk or flour. While Panama Torte typically uses chocolate buttercream, we’re swapping it out for apricot and raspberry jam. You can choose to top the cake with either whipped egg whites or chocolate frosting, as both options are included in the recipe. The result is a delicious cake with a flavor combination that, especially with chocolate frosting, is reminiscent of Sachertorte, but lighter and fluffier.
To create the cake, start by baking one tall cake that you can later cut into several layers. It’s a good idea to use a small baking pan with high sides, around 15 or 20 cm, for this quantity of ingredients. You can adjust the ingredient amounts as needed if you prefer a larger cake.
You can use different jams for the cake, but they should have a bit of tartness. Some great options include apricot, raspberry, currant, plum, cherry and cranberry.
Bon Appétit!
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Steps
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1
Done
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Cake:Preheat your oven to 140 degrees Celsius. Cover the bottom and sides of the baking pan with baking paper. |
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2
Done
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Melt the chocolate and let it cool down. Next, separate the egg yolks from the whites. Whisk the yolks together with the sugar until they become fluffy and a light yellow color. In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Combine the nuts with the yolk mixture, then gently fold in the cooled chocolate. Mix everything together until it's well combined. Next, carefully fold in the egg whites in three separate additions. Do this gently and briefly to avoid losing volume. Pour the mixture into a baking mold and place it in the oven right away. Bake for 1 hour at 140 degrees Celsius. Remember, do not open the oven while it's baking! |
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3
Done
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Once the cake is completely cooled, (this step is key for the chocolate to set), cut it into 3 to 4 layers. Heat two types of jam in the microwave until they become more liquid, then drizzle them over the cake layers. Spread the jams evenly on each cake layer, one at a time. |
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4
Done
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Egg Whites Frosting:To make the egg whites frosting, start by whipping the egg whites until they form soft peaks. Gradually add the caster sugar while continuing to whip, then incorporate the cocoa. You should end up with a thick, beige mixture. Spread the glaze over the cake, both on the top and bottom and let it sit for 2 hours at room temperature before you serve it. After that, store the cake in the fridge and take it out 1 hour before you're ready to serve. |
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5
Done
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Chocolate Frosting:Chop the chocolate into small chunks and place them in a bowl or saucepan. Add the coconut oil and caster sugar. Melt the mixture using a water bath, microwave, or on low heat on the stove. Stir until it becomes smooth. Let the frosting cool and thicken a bit before spreading it on the cake. Make sure the cake is evenly coated and then let it sit at room temperature for 2 hours before serving. |
