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Prinzregententorte

Prinzregententorte

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  • Author: Maria
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30–40 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: German
  • Diet: Vegetarian

Description

Prinzregententorte is a sophisticated multi-layered German chocolate cake featuring delicate genoise, rich chocolate pastry cream, smooth chocolate mousseline, and a glossy chocolate glaze. Perfect for celebrations and chocolate lovers seeking a decadent dessert.

Ingredients

Units Scale
  • 2 large eggs
  • 200 grams granulated sugar
  • 60 grams unsweetened cocoa powder
  • 42 grams cornstarch
  • 1/4 tsp fine sea salt
  • 480 ml whole milk
  • 84 grams butter
  • 1 tsp vanilla extract
  • 8 large eggs, separated
  • 300 grams granulated sugar
  • 113 grams melted butter
  • 1 tsp vanilla extract
  • 180 grams all-purpose flour
  • 1/2 tsp fine sea salt
  • 340 grams unsalted butter, softened
  • 800 grams chocolate pastry cream
  • 170 grams dark chocolate, chopped
  • 30 ml coconut oil

Instructions

  1. Prepare chocolate pastry cream by whisking eggs, sugar, cocoa, cornstarch, and salt. Heat milk and temper into the egg mixture, then cook until thickened. Stir in butter and vanilla, then cool.
  2. Make genoise by whipping egg yolks with sugar until pale, and egg whites separately to stiff peaks. Fold together with flour, salt, and melted butter. Bake thin layers in preheated oven.
  3. For chocolate mousseline, beat softened butter until creamy and gradually fold in cooled pastry cream until smooth.
  4. Assemble the cake by layering genoise sheets with chocolate mousseline evenly spread between each layer.
  5. Prepare chocolate glaze by melting dark chocolate with coconut oil until smooth. Pour over assembled cake and spread evenly.
  6. Chill cake to set layers and glaze before slicing with a warm knife for clean cuts.
  7. Serve chilled and enjoy the rich multi-layered chocolate experience.

Notes

  • Use room temperature ingredients for best results.
  • Chill pastry cream completely before folding into butter.
  • Use an offset spatula for even spreading of mousse and glaze.
  • Slice with a warm knife for clean layers.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 35g
  • Sodium: 160mg
  • Fat: 28g
  • Saturated Fat: 18g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 125mg

Find it online: https://cooktune.com/prinzregententorte/