Classic Reform Torta

Sastojci

• eggs6 large
• granulated sugar200g
• all-purpose flour150g
• unsweetened cocoa powder50g
• butter, softened250g
• dark chocolate (70% cocoa)200g
• vanilla extract1 tsp
• salt1/4 tsp
• water2 tbsp

Koraci

1. 1

   Preheat oven to 180°C (350°F). Grease and flour a 24cm (9.5 inch) springform pan.

2. 2

   Separate egg yolks and whites. Beat egg whites with a pinch of salt until stiff peaks form.

3. 3

   In a separate bowl, beat egg yolks with half of the sugar until pale and creamy.

4. 4

   Sift together flour, cocoa powder, and remaining salt. Gradually add to the egg yolk mixture, alternating with the beaten egg whites, folding gently until just combined.

5. 5

   Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. 6

   Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

7. 7

   For the frosting: Melt dark chocolate with 2 tbsp water over a double boiler or in the microwave. Let it cool slightly.

8. 8

   Cream softened butter until light and fluffy. Gradually beat in the cooled melted chocolate until smooth and well combined.

9. 9

   Once the cake is completely cool, slice it horizontally into 2 or 3 layers.

10. 10

    Spread a generous layer of chocolate buttercream between the cake layers and frost the entire cake.

11. 11

    Grate or shave the remaining dark chocolate and cover the top and sides of the cake.

12. 12

    Chill the cake for at least 30 minutes before serving.