Panama Torte Recipe

Ingredients

• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 50g (½ cup) unsweetened cocoa powder 50g (½ cup) unsweetened cocoa powder
• 1 ½ tsp baking powder 1 ½ tsp baking powder
• ¼ tsp salt ¼ tsp salt
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 4 large eggs 4 large eggs
• 120ml (½ cup) whole milk 120ml (½ cup) whole milk
• 120ml (½ cup) vegetable oil 120ml (½ cup) vegetable oil
• 1 tsp vanilla extract 1 tsp vanilla extract
• 200g (¾ cup) apricot jam 200g (¾ cup) apricot jam
• 300g (10.5 oz) dark chocolate, chopped 300g (10.5 oz) dark chocolate, chopped
• 240ml (1 cup) heavy cream 240ml (1 cup) heavy cream
• 2 tbsp unsalted butter 2 tbsp unsalted butter

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 55g, 35g
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake pans with parchment paper.
2. 2.
   In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
3. 3.
   In a large mixing bowl, whisk together the sugar and eggs until pale and fluffy.
4. 4.
   Gradually add the milk, vegetable oil, and vanilla extract to the egg mixture, whisking continuously.
5. 5.
   Add the dry ingredients to the wet ingredients and gently fold until just combined.
6. 6.
   Divide the batter equally between the prepared cake pans and smooth the tops.
7. 7.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   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.
9. 9.
   Once the cakes are completely cooled, spread a generous layer of apricot jam on top of one cake layer.
10. 10.
    Place the second cake layer on top of the jam and press gently to secure.
11. 11.
    In a heatproof bowl, combine the chopped dark chocolate, heavy cream, and butter. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
12. 12.
    Allow the ganache to cool slightly, then pour it over the assembled cake, spreading it evenly with a spatula.
13. 13.
    Refrigerate the cake for at least 2 hours to allow the ganache to set.
14. 14.
    Before serving, let the cake sit at room temperature for 10-15 minutes. Slice and enjoy!

Treat your ingredients with care...

• Apricot jam — Choose a high-quality apricot jam with a smooth texture for the best results.
• Dark chocolate — Opt for a dark chocolate with at least 70% cocoa content to achieve a rich and intense flavor.
• Heavy cream — Use cold heavy cream straight from the refrigerator for easier whipping.
• Eggs — Make sure the eggs are at room temperature before whisking to achieve maximum volume in the cake batter.
• Cocoa powder — Use unsweetened cocoa powder to maintain the balance of sweetness in the recipe.

Tips & Tricks

• For an extra touch of elegance, decorate the top of the cake with chocolate shavings or fresh berries.
• If you prefer a stronger apricot flavor, warm the apricot jam slightly before spreading it on the cake layers.
• To ensure a smooth ganache, chop the chocolate into small, uniform pieces before melting.
• If you don't have two cake pans, you can bake the cake layers one at a time.
• Allow the cake to chill in the refrigerator for a few hours before serving to enhance the flavors and texture.

Serving advice

Serve each slice of Panama Torte with a dollop of lightly whipped cream or a scoop of vanilla ice cream for a delightful contrast of temperatures and flavors.

Presentation advice

Present the Panama Torte on a cake stand or a decorative platter. Dust the top with a sprinkle of cocoa powder or powdered sugar for an elegant finishing touch.