Serbian Multi-Layered Chocolate Cream Cake
A rich, multilayered Serbian reform torte features a luxurious chocolate cream filling.
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Instructions
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Preheat oven to 350F. Butter four 9x3-inch loaf pans and line bottoms with parchment paper.
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Whip egg whites until stiff, then slowly add sugar and continue whipping to stiff peaks. Fold walnuts and breadcrumbs into the egg whites.
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Divide batter into prepared pans and bake for 7-12 minutes until centers spring back. Cool in pans for 3 minutes.
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Loosen cakes with a knife, invert onto a cooling rack, and peel parchment. Once cooled, horizontally split each cake in half to create 8 layers.
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Melt chocolate and set aside to cool. In a large bowl, beat butter for 10 minutes (2 low, 3 medium, 5 high).
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Combine egg whites and sugar in a double boiler over medium heat. Transfer to a mixing bowl and whip on high until stiff peaks form.
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Fold cooled melted chocolate into the whipped butter, then gently fold in the whipped egg whites until fully incorporated. Refrigerate.
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Stack the 8 sponge layers on a serving tray, spreading a layer of chocolate filling between each.
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Frost the top and sides of the torte with remaining filling. Garnish with chopped walnuts if desired.