Agnes Bernauer Torte

Ingredients

• For the sponge cake: For the sponge cake:
• 6 large eggs 6 large eggs
• 150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• For the chocolate cream: For the chocolate cream:
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 500ml (2 cups) heavy cream 500ml (2 cups) heavy cream
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the filling and decoration: For the filling and decoration:
• 200g (7 oz) apricot jam 200g (7 oz) apricot jam
• Whipped cream, for garnish Whipped cream, for garnish
• Chocolate shavings, for garnish Chocolate shavings, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 20cm (8-inch) round cake pans.
2. 2.
   In a large mixing bowl, beat the eggs, sugar, and vanilla extract until light and fluffy.
3. 3.
   Gradually add the flour and salt to the egg mixture, folding gently until well combined.
4. 4.
   Divide the batter equally between the prepared cake pans and smooth the tops.
5. 5.
   Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. 6.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
7. 7.
   Meanwhile, prepare the chocolate cream by melting the dark chocolate in a heatproof bowl set over a pan of simmering water. Stir until smooth and set aside to cool.
8. 8.
   In a separate bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form.
9. 9.
   Gently fold the cooled melted chocolate into the whipped cream until well combined.
10. 10.
    To assemble the cake, place one sponge cake layer on a serving plate. Spread a layer of apricot jam evenly over the cake.
11. 11.
    Top with half of the chocolate cream mixture, spreading it evenly over the jam layer.
12. 12.
    Place the second sponge cake layer on top and repeat the process, spreading apricot jam and the remaining chocolate cream.
13. 13.
    Refrigerate the cake for at least 2 hours to allow the flavors to meld together.
14. 14.
    Before serving, prepare the chocolate glaze by melting 100g (3.5 oz) of dark chocolate in a heatproof bowl set over a pan of simmering water. Stir until smooth and let it cool slightly.
15. 15.
    Pour the chocolate glaze over the chilled cake, allowing it to drip down the sides.
16. 16.
    Garnish the cake with whipped cream and chocolate shavings.
17. 17.
    Slice and serve this delectable Agnes Bernauer Torte.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor and texture.
• Apricot jam — Choose a good-quality apricot jam without any large fruit chunks for a smooth and even layer.

Tips & Tricks

• To achieve a light and fluffy sponge cake, make sure to beat the eggs and sugar until they are pale and tripled in volume.
• When folding the flour into the egg mixture, do it gently to avoid deflating the batter.
• Refrigerating the cake before pouring the chocolate glaze will help it set nicely and create a smooth finish.
• For an extra touch of elegance, pipe whipped cream rosettes around the edges of the cake before garnishing with chocolate shavings.
• Serve the Agnes Bernauer Torte chilled for the best taste and texture.

Serving advice

Serve each slice of Agnes Bernauer Torte on a dessert plate, accompanied by a dollop of whipped cream and a sprinkle of chocolate shavings. Pair it with a cup of freshly brewed coffee or a glass of sweet dessert wine for a truly indulgent experience.

Presentation advice

To present the Agnes Bernauer Torte beautifully, place it on a cake stand or a decorative serving platter. Dust the top with powdered sugar before adding the whipped cream and chocolate shavings for an elegant touch. Garnish the cake stand with fresh flowers or mint leaves for a pop of color.