Panama Torte with a Malay Twist

Ingredients

In this Malay-inspired adaptation, the traditional Austrian Panama Torte is infused with Malay spices and flavors. The original torte typically consists of layers of chocolate sponge cake filled with apricot jam and covered in a chocolate glaze. However, in this version, the cake is enriched with warm spices like cinnamon, cardamom, and cloves, and the filling is replaced with a creamy coconut cream. These modifications add a unique twist to the original recipe, infusing it with the vibrant flavors of Malay cuisine. We alse have the original recipe for Panama Torte, so you can check it out.

• 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 teaspoons baking powder 1 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom ½ teaspoon ground cardamom
• ¼ teaspoon ground cloves ¼ teaspoon ground cloves
• ¼ teaspoon salt ¼ teaspoon salt
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 200ml (¾ cup) coconut milk 200ml (¾ cup) coconut milk
• 200g (1 cup) dark chocolate, chopped 200g (1 cup) dark chocolate, chopped
• 200ml (¾ cup) heavy cream 200ml (¾ cup) heavy cream
• 2 tablespoons honey 2 tablespoons honey
• Shredded coconut, for garnish Shredded coconut, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (Saturated Fat: 17g)
• Carbohydrates: 47g (Sugar: 26g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
2. 2.
   In a bowl, sift together the flour, cocoa powder, baking powder, cinnamon, cardamom, cloves, and salt. Set aside.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients, mixing until just combined.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
8. 8.
   In a heatproof bowl, combine the chopped dark chocolate, heavy cream, and honey. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until the chocolate is melted and the mixture is smooth.
9. 9.
   Once the cake has cooled, slice it horizontally into two equal layers. Spread a generous amount of coconut cream on the bottom layer and place the second layer on top.
10. 10.
    Pour the chocolate ganache over the assembled cake, allowing it to drip down the sides. Sprinkle shredded coconut on top for garnish.
11. 11.
    Refrigerate the torte for at least 2 hours to allow the flavors to meld and the ganache to set.
12. 12.
    Serve chilled and enjoy the delightful fusion of Austrian and Malay flavors.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Dark chocolate — Choose a high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
• Shredded coconut — Toast the shredded coconut in a dry pan over medium heat until golden brown for added aroma and crunch.

Tips & Tricks

• For an extra burst of flavor, add a pinch of ground nutmeg or ginger to the cake batter.
• Make sure the cake is completely cooled before slicing it horizontally to avoid crumbling.
• To achieve a smooth and glossy ganache, chop the chocolate into small pieces for easier melting.
• If you prefer a sweeter torte, you can add a tablespoon of powdered sugar to the coconut cream filling.
• Serve the torte with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast.

Serving advice

Serve each slice of the Malay-inspired spiced chocolate torte on a dessert plate, accompanied by a cup of freshly brewed coffee or a fragrant cup of chai tea.

Presentation advice

To enhance the presentation, dust the top of the torte with a light sprinkle of cocoa powder before adding the shredded coconut garnish. Place a few fresh mint leaves on the side of each slice for a pop of color.