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Panama Torte Recipe

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This recipe for Panama Torte is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
7 egg yolks at room temperature
1 1/2 cups confectioners sugar
2 oz. bitter sweet chocolate, grated
1 cup hazelnuts, ground (almonds may be substituted instead of hazelnuts)
5 egg whites

Frosting:
5 oz. sweet butter
1 cup confectioners sugar
2 oz. semi-sweet chocolate, melted & cooled
2 whole eggs
1 tsp. vanilla
Directions:
Directions:
Preheat oven to 370º.
Whip the egg whites into stiff peaks. Set aside. Cream together the egg yolks and sugar. Add in hazelnuts and chocolate. Don’t let the mixture sit as it will thicken. Immediately fold in the egg whites. Bake in 2 buttered and floured layer tins for 20 - 21 minutes.

Frosting: Gather all of your ingredients first as you want to make this quickly or it will get runny. Cream the butter and add sugar, melted chocolate (completely cooled), eggs and vanilla. Fill and frost. Store in refrigerator.
Personal Notes:
Personal Notes:
This cake is flourless and does not rise much. This is Doug's birthday cake.

 

 

 

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