Prince Regent Chocolate Torte is a classic celebration cake of 6 layers of lovely sponge cake, sandwiched with delicious chocolate butter cream and coated with a luscious dark chocolate glaze..!!
Well, it is finally here… Valentines Day..! The entire Blog world has been celebrating this event the whole month, the blogs are all filled with chocolate or strawberries, brown or pink. I have seen an immense amount of goodies, my.. does my mouth water..! Creativity has been at its best, and it has been lovely to see the entries pouring in. Each entry out does the other. Am so happy to share this moment with all my readers and friends in the blog world. Love you guys..!!
So many years after marriage, V Day is mostly just another day. But this year it has aroused the curiosity of my little ones. Well they do understand the girl marry boy part of life, but the rest of life is a big mismatch for them. So we found a new meaning to our special day. It is that day when Amma fell in love with Irene and Ryan and Appa all over again..! So we are celebrating with a small cake..! Now that makes them feel important, all beaming faces and happy hearts…. and it makes my heart skip a few beats too..!
We prepared a Prinzregententorte, or a Prince Regent Chocolate Torte. This cake is a classic cake that was made for his Royal Highness Prince Regent Luitpold of Bavaria. This mega cake is basically made of six thin vanilla sponge layers sandwiched together with the richest chocolate butter cream ever. It is then coated with a dark chocolate ganache. The layers are flavored with Baileys amaretto, Irish cream, Kahlua, Tia Maria or just good quality coffee. I saw this cake on Come Dine With Me on BBC. And we loved the presentation. It was so simple and yet so elegant and sophisticated. All in all this is a simple celebration cake with options to complicate it with the flavor of choice or simple with plain coffee.
PRINCE REGENT CHOCOLATE TORTE
For the Cake
- 250g butter, softened
- 250g caster sugar
- 1 tsp vanilla extract or a few drops of vanilla essence
- 4 free-range medium eggs
- 200g plain flour
- 50g cornflour
- 1 tsp baking powder
- 2 tbsp sunflower oil, for greasing
- Preheat the oven to 200°C. Grease the base of a 9 inch cake pan with a little sunflower oil and cover with parchment paper. We will have to make 6 layers, so it is best to have the 6 parchment paper circles cut out beforehand, so that you can line the cake tin for each layer.
- Cream the butter and the caster sugar together until light and fluffy. Then, slowly add the eggs. Add the vanilla essence and beat to combine.
- Sift the dry ingredients three times and fold in lightly into the wet mixture.
- Spoon 1/6 th of the batter into the bottom of the tin. Make sure that the batter is spread evenly across the bottom of the tin. Bake for approximately ten minutes. Turn out the baked sponge, remove the paper and let the sponge cool while you do the next layer.
- The rest of the layers should be completed by using 1/5th of the batter, 1/4, 1/3 and so on until you have six sponge layers.
- 4 tbsp cocoa powder
- 350-450g icing sugar
- 250g unsalted butter, softened
- 1-2 tbsp almond or coffee cream liqueur or freshly made strong coffee
- Sift the cocoa powder and 350g of the icing sugar through a sieve, till they are lump free.
- In a separate bowl beat the butter till light.
- Add the dry ingredients little by little and beat together until smooth and fairly thick, adding more icing sugar if necessary.
- Stir in the liqueur or coffee and beat until soft.
- If you are using different flavors for various layers, divide the filling into portions and combine the individual flavors with it.
- Put one of the sponges on a serving plate and spread with a little of the filling. Top with a second cake and repeat the method until all the cakes are stacked one on top of the other with the chocolate filling between the layers.
- I loosened the filling with 1 Tbsp milk and applied it to the top and sides of the cake to forma a crumb coating. This makes applying the ganache easier.
- Keep the cake in the refrigerator for 30 minutes.
- 150g plain dark chocolate (at least 70% cocoa solids), broken into squares
- 50g unsalted butter
- 50ml coffee cream liqueur
- Melt the chocolate with the butter and coffee liqueur in a heat-proof basin over gently simmering water until smooth, stirring occasionally.
- Remove from the heat and leave to cool for a few minutes then spread with a large rubber spatula over the assembled cake.
- Decorate with chocolate shavings, strawberries or tidbits of choice and chill until ready to serve.
- Slice and enjoy the cake..!
As we all know Bahrain is going through a political turmoil right now. I am not one to take sides. But on this day, when violence and uncertainty has reared its ugly head, I pray that goodness in people triumph over the fear and insecurities and that every person joins hands in an attempt to be a good human, a good citizen and an even better and pure soul. We know not what the tomorrows will bring, but it can definitely be better if the goodness comes form the heart and negativity is erased from the minds. I pray that a great nation comes out even greater and united..!
This post is my entry to the following events –
- Valentine event by Teenz yummy Delights
- Valentines Special by Anzzcafe
- Valentines Day ideas by Food Srilanka
- Chocolate Lover by Daily cuppa
- Lets cook for Valentines by Simply food
- Bon Vivant moments by Sumee
- Love n Chocolate Fest by Vimitha
- Chocolate Mela by Srivalli
- Sweet Somethings by Tickling Palettes
- Be My Valentine Challenge by Very Good recipes.