German Chocolate Torte – Oma's Schokotorte
Indulge in this decadent German chocolate torte, Oma's Schokoladentorte at your next Kaffeeklatsch. Easy enough even for beginner bakers, you'll be thinking you're back in Oma's kitchen.
Prep Time:
35 minutes
Bake Time:
25 minutes
Total Time:
1 hour
Servings:
Makes 12 servings
Ingredients:
Cake:
- 4 large eggs, separated
- ¼ cup warm water
- 1 teaspoon almond extract
- ¾ cup granulated sugar
- 1½ cups cake flour
- ¼ cup cocoa powder
- 2 teaspoon baking powder
- ½ teaspoon baking soda
Frosting:
- ¾ cup butter, room temperature
- ¾ cup cocoa powder, sifted
- 1½ cups powdered sugar, sifted
- 1 large egg, beaten
- 1 tablespoon rum
- 2 - 3 tablespoons warm strong coffee
Chocolate Glaze:
- 4 oz semisweet chocolate
- 1 tablespoon butter
- 2 tablespoons heavy (whipping) cream
- chocolate sprinkles or finely ground nuts
Instructions:
Cake:
- Preheat oven to 375° F.
- Grease and flour 10-inch springform pan.
- Beat egg yolks and warm water together in large bowl until foamy.
- Add almond extract and sugar. Beat until thick.
- In another bowl, mix flour, cocoa, baking powder, and baking soda. Sift this mixture over the egg/sugar mixture, gently folding in.
- In a separate bowl, beat egg whites until stiff. Fold into batter.
- Pour batter into greased and floured pan, smoothing top.
- Bake 20 - 25 minutes or until wooden toothpick inserted into center comes out clean.
- Cool in pan on wire rack for 10 minutes. Remove from pan and let cool on wire rack.
- Cut cake into 3 layers.
Frosting:
- Beat butter until fluffy in a medium bowl.
- Sift cocoa and powdered sugar together. Gradually add to butter alternately with egg and rum.
- Beat until well blended.
- Using a teaspoon of frosting, shape into a ball (wet hands if necessary) and place on waxed-paper lined dish. Make 16 balls. Cover with plastic wrap and refrigerate.
- Add 2 tablespoons coffee to remaining frosting and beat well. Frosting should be of spreading consistency. If not, add a further 1 tbsp coffee.
Glaze:
- Heat chocolate, butter, and cream over low heat until smooth, stirring continually. Cool.
Finish Cake:
- Place 1 cake layer on serving plate.
- Spread with half of frosting.
- Put middle cake layer on top and spread with remaining frosting.
- Put top cake layer on top, cut side down. Spread Glaze over cake top and sides.
- Press sprinkles (or finely chopped nuts) around sides of cake and top edges of cake.
- Roll refrigerated frosting balls in chocolate sprinkles and/or nuts and distribute around top edge of cake.
Notes/Hints:
- In the cake pictured here, I only made 12 "balls" - slightly larger than normal. I was having some "big cake eaters" for dinner! Also, I used sliced almonds for some of the "balls" and for the outside edges.
- Use vanilla instead of almond extract although I think you'll agree that the almond extract makes this the best chocolate torte - adding a taste of marzipan!
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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
07.27.2021 revision update