Bavarian Torte With Decadent Fluff
Ready In: 2 hrs
Serves: 8-12
Ingredients
Torte
- 5 (1 ounce) squares milk chocolate
- 1⁄2 cup butter, softened (no subs!)
- 1 teaspoon vanilla
- 1⁄4 teaspoon salt
- 6 eggs, separated at room temp
- 3⁄4 cup sugar
- 1 cup flour
Bavarian Fluff
- 1 (1/4ounce) envelope unflavored gelatin
- 1⁄2 cup sugar, divided
- 1 dash salt
- 3 eggs, separated
- 1 1⁄4 cups whole milk
- 1 teaspoon vanilla
- 1⁄2-1 cup whipping cream
Chocolate Glaze
- 1 cup milk chocolate chips
- 2 tablespoons butter
- 1 tablespoon milk
- 1 tablespoon Karo syrup
Directions
- For the torte:.
- Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.
- In a double boiler, melt the chocolate squares slowly. Remove from heat and stir in butter, vanilla, and salt until smooth and cool. Add egg yolks and whisk until blended.
- Beat the egg whites until soft peaks form. On high speed, beat in the sugar until stiff glossy peaks form. Gently fold chocolate mix into the egg whites. Fold in 1/3 cup of flour at a time, being careful not to overmix and deflate the egg whites.
- Bake for 45 minutes or until the cake springs back. Cool on a wire rack for 15-20 minutes; turn cakes out to cool completely.
- Fluff:.
- In a 1 quart saucepan, place gelatin, salt, and 1/4 cup sugar. In a small bowl, beat egg yolks with the milk. Stir into the gelatin mixture and cook on low heat, stirring constantly until mix is thickened and coats the back of a spoon. Remove from heat and whisk in vanilla. Place in the freezer to quick-chill.
- Meanwhile, beat egg whites to soft peaks. Sprinkle in the remaining 1/4 cup sugar. Refrigerate.
- Whip the whipping cream in a chilled bowl.
- Remove the egg mixture from the freezer and beat again until smooth. Fold in the egg whites and whipping cream.
- Cover surface with plastic wrap to prevent a skin and refrigerate until assembly.
- For chocolate glaze (prepare this at the last minute):.
- In a double boiler, melt ingredients, whisking until smooth.
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