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 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 teaspoons baking powder
- ½ teaspoon baking soda
- 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
- 4 oz semisweet chocolate
- 1 tablespoon butter
- 2 tablespoons heavy (whipping) cream
- Chocolate sprinkles or finely ground nuts
Instructions
- 1
Preheat oven to 375°F. Grease and flour a 10-inch springform pan.
- 2
Beat egg yolks and warm water together in a large bowl until foamy. Add almond extract and sugar. Beat until thick.
- 3
In another bowl, mix flour, cocoa, baking powder, and baking soda. Sift this mixture over the egg/sugar mixture, gently folding in.
- 4
In a separate bowl, beat egg whites until stiff. Fold into batter.
- 5
Pour batter into greased and floured pan, smoothing top. Bake 20–25 minutes or until a wooden toothpick inserted into the center comes out clean.
- 6
Cool in pan on wire rack for 10 minutes. Remove from pan and let cool completely. Cut cake into 3 layers.
- 7
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.
- 8
Using a teaspoon of frosting, shape into 16 small balls. Place on a waxed-paper-lined dish. Cover with plastic wrap and refrigerate.
- 9
Add 2 tablespoons coffee to the remaining frosting and beat well. If needed, add another tablespoon of coffee to reach spreading consistency.
- 10
Heat chocolate, butter, and cream over low heat until smooth, stirring continually. Let cool.
- 11
Place the bottom cake layer on a serving plate and spread with half of the frosting. Add middle layer and spread with remaining frosting.
- 12
Put the top cake layer on top, cut side down. Spread glaze over the top and sides of the cake.
- 13
Press chocolate sprinkles or finely chopped nuts around the sides and top edges of the cake. Roll frosting balls in sprinkles or nuts and arrange around the top edge.