📝 About This Recipe
Inspired by the classic 'Herrencreme' dessert from the Münsterland region of Germany, this torte elevates a rustic favorite into an elegant showstopper. It features layers of airy chocolate sponge cake soaked in dark rum, filled with a rich vanilla custard lightened with whipped cream and studded with bittersweet chocolate flakes. This is the quintessence of German 'Kaffee und Kuchen' culture—bold, creamy, and sophisticated with a delightful boozy kick.
🥗 Ingredients
Chocolate Sponge (Biskuit)
- 5 pieces Large Eggs (at room temperature)
- 150 grams Granulated Sugar
- 1 packet Vanilla Sugar (approx. 8g)
- 120 grams All-purpose Flour (sifted)
- 30 grams Cornstarch (Speisestärke)
- 30 grams Unsweetened Cocoa Powder (high quality)
- 1 teaspoon Baking Powder
- 1 pinch Salt
The Vanilla Custard Base
- 500 ml Whole Milk (full fat)
- 1 packet Vanilla Pudding Powder (to be cooked, approx. 37g)
- 3 tablespoons Granulated Sugar (for the pudding)
- 4-5 tablespoons Dark Rum (54% ABV preferred for authenticity)
The Filling & Finish
- 600 ml Heavy Whipping Cream (very cold)
- 3 packets Whip Fix (Sahnesteif, to stabilize)
- 100 grams Bittersweet Chocolate (finely chopped or grated)
- 2 tablespoons Dark Rum (for soaking the cake layers)
- 2 tablespoons Chocolate Shavings (for decoration)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Line the bottom of a 26cm (10-inch) springform pan with parchment paper, but do not grease the sides; this allows the sponge to 'climb' and stay level.
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2
In a large bowl, beat the eggs, granulated sugar, and vanilla sugar for at least 8-10 minutes until the mixture is thick, pale, and tripled in volume. This aeration is key for a fluffy sponge.
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3
Sift the flour, cornstarch, cocoa powder, baking powder, and salt over the egg foam. Gently fold them in using a spatula, being careful not to deflate the air bubbles.
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4
Pour the batter into the prepared pan and bake for 25-30 minutes. Test with a skewer; if it comes out clean, it's done. Let it cool completely on a wire rack.
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5
While the cake bakes, prepare the pudding: Mix the pudding powder and 3 tbsp sugar with 6 tbsp of the cold milk. Bring the rest of the milk to a boil, stir in the mixture, and cook for 1 minute until thickened. Cover the surface directly with plastic wrap to prevent a skin from forming and let it cool to room temperature.
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6
Once the pudding is cool, whisk it until smooth and stir in 4-5 tablespoons of dark rum.
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7
Whip the heavy cream with the Whip Fix (Sahnesteif) until very stiff peaks form.
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8
Gently fold the whipped cream and the 100g of chopped bittersweet chocolate into the rum-flavored pudding until a homogenous, airy cream is formed.
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9
Slice the cooled chocolate sponge horizontally into two even layers. Place the bottom layer on a cake plate and fit a cake ring tightly around it.
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10
Drizzle the bottom cake layer with 1-2 tablespoons of dark rum for extra moisture and flavor.
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11
Spread about two-thirds of the Herrencreme onto the bottom layer, smoothing it out to the edges.
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12
Place the second cake layer on top and lightly press down. Spread the remaining cream over the top (and sides, if you prefer a rustic look after removing the ring).
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13
Refrigerate the torte for at least 4 hours, preferably overnight, to allow the flavors to meld and the cream to set.
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14
Before serving, remove the cake ring carefully. Decorate with extra chocolate shavings or whipped cream dollops as desired.
💡 Chef's Tips
For the best flavor, use a high-quality Jamaican dark rum; the alcohol is the signature note of this dish. Ensure the pudding and the whipped cream are at similar temperatures when folding to prevent clumps. If you can't find 'Sahnesteif', you can substitute with a teaspoon of gelatin powder dissolved in a little water. Always chop your chocolate by hand rather than using pre-made sprinkles for a much better texture and 'snap'. Make the cake a day in advance; the rum-soaked sponge becomes even more delicious after 24 hours.
🍽️ Serving Suggestions
Serve with a strong cup of black coffee or an espresso to balance the richness of the cream. A small glass of the same dark rum used in the recipe makes an excellent digestif pairing. Fresh raspberries on the side provide a tart contrast to the deep chocolate and vanilla notes. In the summer, serve slightly chilled directly from the refrigerator for a refreshing treat. Pairs beautifully with a traditional German 'Ostfriesentee' (strong black tea with cream and rock sugar).