Varaždinska Torta Recipe

Ingredients

• For the sponge cake: For the sponge cake:
• 6 eggs 6 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 rum syrup: For the rum syrup:
• 100ml (1/2 cup) water 100ml (1/2 cup) water
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 50ml (1/4 cup) rum 50ml (1/4 cup) rum
• For the chocolate cream: For the chocolate cream:
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 50g (1/2 cup) unsweetened cocoa powder 50g (1/2 cup) unsweetened cocoa powder
• 50g (1/4 cup) cornstarch 50g (1/4 cup) cornstarch
• 4 egg yolks 4 egg yolks
• 200g (7 oz) dark chocolate, finely chopped 200g (7 oz) dark chocolate, finely chopped
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the chocolate glaze: For the chocolate glaze:
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 100ml (1/2 cup) heavy cream 100ml (1/2 cup) heavy cream
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 57g, 40g
• Protein: 8g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a 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.
   Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. 5.
   While the cake is baking, prepare the rum syrup. In a saucepan, combine the water and sugar. Bring to a boil, stirring until the sugar dissolves. Remove from heat and stir in the rum. Set aside to cool.
6. 6.
   Once the cake is baked, remove it from the oven and let it cool for 10 minutes. Then, transfer it to a wire rack to cool completely.
7. 7.
   While the cake is cooling, prepare the chocolate cream. In a saucepan, heat the milk until steaming but not boiling.
8. 8.
   In a separate bowl, whisk together the sugar, cocoa powder, cornstarch, and egg yolks until well combined.
9. 9.
   Slowly pour the hot milk into the cocoa mixture, whisking constantly.
10. 10.
    Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
11. 11.
    Remove from heat and add the chopped dark chocolate and vanilla extract. Stir until the chocolate is completely melted and the cream is smooth.
12. 12.
    Cut the cooled cake horizontally into three equal layers. Place one layer on a serving plate and brush it generously with the rum syrup.
13. 13.
    Spread a layer of chocolate cream over the soaked cake layer. Repeat this process with the remaining layers.
14. 14.
    Once all the layers are assembled, refrigerate the cake for at least 2 hours to set.
15. 15.
    For the chocolate glaze, melt the dark chocolate, heavy cream, and butter in a heatproof bowl set over a pot of simmering water. Stir until smooth and glossy.
16. 16.
    Remove the cake from the refrigerator and pour the chocolate glaze over the top, allowing it to drip down the sides.
17. 17.
    Return the cake to the refrigerator for another 30 minutes to set the glaze.
18. 18.
    Serve chilled and enjoy the heavenly layers of Varaždinska Torta!

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor and texture.
• Rum — If you prefer a non-alcoholic version, you can substitute the rum in the syrup with rum extract or omit it entirely.
• Cornstarch — Make sure to whisk the cornstarch with the other dry ingredients before adding the egg yolks to prevent lumps in the chocolate cream.

Tips & Tricks

• To achieve even layers, use a serrated knife or a cake leveler to slice the cake horizontally.
• For a more intense chocolate flavor, you can add a tablespoon of instant coffee granules to the chocolate cream.
• Allow the cake to chill for a few hours before serving to allow the flavors to meld together.
• Decorate the top of the cake with chocolate shavings or grated chocolate for an elegant touch.
• Serve the Varaždinska Torta with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Serving advice

Slice the Varaždinska Torta into generous portions and serve it on dessert plates. Accompany each slice with a drizzle of chocolate sauce and a sprinkle of cocoa powder. Add a garnish of fresh berries or a mint leaf for a pop of color.

Presentation advice

Present the Varaždinska Torta on a beautiful cake stand or platter. Its elegant layers and glossy chocolate glaze will be a feast for the eyes. Consider placing a decorative cake topper or candles on top for special occasions.