Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 6 large eggs, separated
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
Special Equipment Needed:
- 9-inch springform pan
- Parchment paper
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cornstarch, cocoa powder, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until everything is well combined.
5. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely in the pan before removing it and placing it on a wire rack.
8. To make the chocolate ganache, heat the heavy cream in a double boiler or microwave-safe bowl until it just begins to simmer. Remove from heat and add the chopped chocolate. Stir until the chocolate is melted and the mixture is smooth.
9. Allow the ganache to cool slightly before pouring it over the cooled cake. Use a spatula to spread the ganache evenly over the top and sides of the cake.
10. Chill the cake in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Chilling time: 30 minutes
Temperature:
Oven temperature: 350°F (175°C)
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 460
Fat: 27g
Carbohydrates: 52g
Protein: 7g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have cornstarch, you can use potato starch instead.
- You can use dark chocolate instead of semisweet chocolate for a richer flavor.
Variations:
- Add chopped nuts or dried fruit to the batter for extra texture and flavor.
- Use white chocolate ganache instead of dark chocolate ganache for a sweeter taste.
- Add a layer of raspberry jam or fresh raspberries between the cake layers for a fruity twist.
Tips and Tricks:
- Make sure the egg whites are beaten until stiff peaks form for a light and fluffy cake.
- Allow the cake to cool completely before adding the ganache to prevent it from melting.
- Use a serrated knife to cut the cake for a clean and even slice.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Allow the cake to come to room temperature before serving.
Presentation Ideas:
Dust the top of the cake with cocoa powder or powdered sugar for an elegant touch.
Garnishes:
Top the cake with fresh berries or chocolate shavings for a beautiful presentation.
Pairings:
Serve the cake with a cup of coffee or hot chocolate for a cozy treat.
Suggested Side Dishes:
This cake is best served on its own as a dessert.
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake sinks in the middle, it may be undercooked. Check the cake with a toothpick before removing it from the oven.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in the refrigerator to prevent bacterial growth.
Food History:
Prinzregententorte is a classic German cake named after Prince Regent Luitpold of Bavaria. The cake is made with layers of sponge cake and chocolate buttercream, and is often decorated with marzipan.
Flavor Profiles:
This cake is rich and chocolatey with a light and fluffy texture.
Serving Suggestions:
Serve the cake on a cake stand or platter for a beautiful presentation.
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Region: German