PANAMA TORTE (AUSTRIAN CHOCOLATE-ALMOND CAKE)

The Panama Torte is a rich, traditional Austrian chocolate-almond cake created to commemorate the opening of the Panama Canal in 1914. It’s made with a decadent blend of dark chocolate, eggs, sugar, butter, and almonds, layered with silky chocolate cream and chilled to perfection. The final touch? A generous drizzle of melted chocolate cascading over the top, sealing its legacy as a celebration-worthy indulgence.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Prepare the cake base:

Step 2

o Preheat oven to (350°F).

Step 3

o Beat egg yolks with sugar until fluffy.

Step 4

o Stir in melted chocolate and ground almonds.

Step 5

o Whip egg whites until stiff peaks form, then gently fold into the batter.

Step 6

o Pour into a buttered and floured 25 cm (10-inch) springform pan.

Step 7

o Bake for 40 ~50 minutes. Let cool, then slice horizontally into two or three layers.

Step 8

2. Make the buttercream:

Step 9

o Beat butter until smooth. Gradually add powdered sugar.

Step 10

o Mix in melted chocolate until creamy.

Step 11

3. Assemble the torte:

Step 12

o Spread buttercream between layers and over the top and sides.

Step 13

o Chill briefly to set.

Step 14

4. Finish with topping:

Step 15

o Sprinkle ground almonds on top.