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Layer Cakes

Lenin Torte

by Lilijakuchenfee

Lenin torte with a hazelnut base, whipped cream and a brown chocolate top

4.9 (8)out of 5, 8 ratings

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Prep
20 min
Bake
20 min
Total
40 min
Makes
12 pieces

My grandma's recipe. The recipe is for a 10-inch (26 cm) springform pan and makes about 12 to 16 pieces

Ingredients

Makes 12 pieces

Base

  • 6large egg whites
  • ½ cup100 ggranulated sugar
  • 1 cup100 gground hazelnutsFinely ground hazelnuts. In the US use hazelnut flour or hazelnut meal; in the UK, ground hazelnuts.
  • 3 ½ oz100 ggrated chocolatedark chocolate. Dark chocolate with roughly 50 to 70 percent cocoa. In the US use bittersweet or semisweet chocolate; in the UK, dark chocolate (50 to 70 percent).

Cream

  • 1 barsemisweet chocolateRitter Sport (a 3 ½ oz / 100 g bar). Dark chocolate with about 50 percent cocoa, a little sweeter than bittersweet. In the US use a semisweet chocolate bar (not chips); in the UK, dark chocolate around 50 percent.
  • ½ blocksolid coconut fathalf of a 9 oz (250 g) block, so about 4 ½ oz (125 g). A block of pure, hardened coconut fat with a neutral taste. In the US use refined (neutral) coconut oil; in the UK, refined (odourless) coconut oil.
  • 1 ⅔ cups400 mlheavy creamCream for whipping with about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 4 tspvanilla sugar2 packets = 4 tsp (16 g). Sugar flavored with real vanilla, sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets from the baking aisle, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • 2 packetswhipped cream stabilizerA packet of modified starch and sugar that keeps whipped cream firm; one packet is used for about 1 cup (250 ml) of cream. In the US use whipped cream stabilizer powder (sold online and in some baking aisles), or about 1 tbsp nonfat dry milk powder per cup of cream; in the UK, cream stabiliser powder (sold online), or a spoonful of mascarpone whipped in with the cream.

Method

  1. Line a 10-inch (26 cm) springform pan with parchment paper and preheat the oven to 350°F (180°C).

  2. Beat 6 egg whites until stiff, slowly sprinkling in ½ cup (100 g) sugar as you go.

  3. Mix 1 cup (100 g) ground hazelnuts with 3 ½ oz (100 g) grated chocolate. Then gently fold it into the beaten egg whites

  4. Spread the batter in the springform pan and bake at 350°F (180°C) for 20 to 30 minutes.

  5. Let it cool completely, then take it out of the pan.

  6. Slowly melt 1 bar of semisweet chocolate (Ritter Sport) with ½ block of solid coconut fat over a water bath, take it off the heat and stir in 3 tbsp of the liquid cream.

  7. Whip the remaining cream with 4 tsp (2 packets) vanilla sugar and 2 packets whipped cream stabilizer until stiff

  8. Spread the whipped cream over the cake and spread the chocolate mixture on top.

  9. Use a fork to pull the chocolate mixture down into the cream so that the whole top is brown.

  10. Don't pull too deep, so a white stripe of cream stays inside.