Chocolate Cream Cake (German Schokosahnetorte)

This German Chocolate Cream Cake is an authentic recipe. In Germany, it is called "Schoko-Sahne-Torte." It is a "Torte" because it contains multiple layers and is therefore higher than a regular cake. This is a very rich cake, a lot richer than a normal cake because the filling is a buttery cream. It is the perfect German cake for festive occasions, the holidays or birthdays. Bake the base the day before you need the cake and add the chocolate cream the next day.

butter (80 g)
5 eggs
1 dash kosher salt
sugar (130 g)
1 (0.3 oz) pkg vanilla sugar
almond flour (200 g)
semi-sweet chocolate, grated (200 g)
1 tsp. baking powder Dr Oetker
1 Tbsp. German brandy, such as; Asbach Uralt or rum flavour
1 jar red currant jelly (450 g)
heavy cream (250 mL)
3 tsp. instant coffee
1 orange
semi-sweet chocolate (25 g)

Make the Base Cake:
Melt butter; separate eggs. Combine egg yolks, 100 g sugar, vanilla sugar and salt in a bowl and mix well by using a hand mixer. Mix in the butter, melted (should be liquid but not hot).

Add almond all-purpose flour, unbleached, 100 g grated chocolate and baking powder to the egg dough and mix carefully. Add brandy/rum flavour. Beat egg white until firm, then fold into the dough with a spatula.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Use a spring form (diameter 26 cm or 10") and layer with parchment paper.

Fill in the dough, spread evenly with a spatula.

Bake for 25-35 minutes on the second level. When done just open the form clip and let cool off in the form.

Remove the cake carefully from the form. Cut it horizontally one time to get 2 pieces. Spread on the lower piece that makes the bottom the jelly. Put the pieces together. Place a cake or pastry ring around the cake.

Make the Filling:
Beat the cream with remaining sugar until firm.

Sieve the instant coffee (so it is really a fine powder) or press through a sieve, add to the filling. Add the remaining chocolate mix to the filling.

Spread ¾ of the chocolate cream onto the cake and with a spoon spread it all over in a wavy patter.

Remove cake ring and spread the remaining cream around the cake. Keep the cake for at least one hour in the fridge.

Wash the orange with hot water and peel it (very thin).

Cut the orange stripes in super fine stripes (will be used as decoration, so it can be optional).

Grate the chocolate and together with the orange peel stripes decorate the cake.