Chocolate Cream Torte

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Chocolate cream torte
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
337
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories337 kcal(16 %)
Protein6.5 g(7 %)
Fat20.1 g(17 %)
Carbohydrates32 g(21 %)

Ingredients

for
12
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
How healthy are the main ingredients?
Whipped creamsugarCranberrysugaregg

Preparation steps

1.

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. 

2.

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.

3.

Finely chop the remaining chocolate. Stir 1/2 the chocolate and the all the cranberries into the 1/3 of the filling.

4.

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.

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