The bakery takeover!

Mission 4: Burgtheatertorte

I’m a relative newcomer to the flavor combination of chocolate and orange, but I would consider it to be my all-time favorite.  There’s just something about the richness of the chocolate in combination with the zing of the orange that makes me want more every time I have it.  When I saw that the Burgtheatertorte in Kaffeehaus highlighted these favorite flavors, I moved it up in the queue to have it sooner rather than later.


The best part about this torte?  It’s not sickly sweet so you don’t feel nauseated after just a thin slice.  If I have one complaint about American desserts, it’s that they’re sometimes over the top with the sugar and sweetness so that one bite is usually enough.  I appreciate the subtle sweetness of European-style desserts because I don’t need sensory overload every time I treat myself to dessert.  A touch of cinnamon adds to this torte’s European sensibility.  I don’t usually like cinnamon and chocolate together, but I thought it brought a gingerbread-like flavor to the torte.  Another revelation as I bake my way through this book!


A large percentage of the bulk of this torte is cake crumbs, traditionally saved from trimmings from other cakes made throughout the day in a typical Viennese bakery.  If you don’t have the four cups of cake crumbs called for in this recipe, do like I did and make a separate chocolate sponge cake strictly for the purpose of turning it into crumbs.  Save the remainder sealed in a freezer bag in your freezer for future use.




  • 9 oz sliced almonds or almond flour
  • 2 cups confectioners’ sugar
  • 2 tbs cocoa powder
  • 2 1/4 sticks unsalted butter, at room temperature
  • 6 large eggs, at room temperature
  • 1 tsp cinnamon
  • 4 cups (14 oz) chocolate cake crumbs
  • 1/2 cups diced candied orange peel
  • 1/3 cup red currant jelly (I used boysenberry in the photos here – still good, but the BR household was unanimous in the use of red currant jelly)
  • confectioners’ sugar, got garnish


  1. Position a rack in the center of the oven and heat to 350 F.  Butter a 9-inch springform pan and line the bottom with parchment.  Dust the sides of the pan with flour.
  2. In a food processor fitted with the metal blade, process the almonds, 1/4 cup confectioners’ sugar, and cocoa until the almonds are very finely ground.
  3. In a medium bowl, beat the butter with a hand-held mixer on high speed until fluffy, about 1 minute.  Reduce speed to low and add remaining 1 3/4 confectioners’ sugar.  When combined, beat on high speed until light in color and texture, about 2 minutes.  Very slowly, beat in the eggs, then the cinnamon.  Stir in the almond mixture, then the cake crumbs, then the orange peel.  Spread evenly in the pan.
  4. Bake until a toothpick inserted in the center of the torte comes out clean, about 60 minutes.  Cool on a wire rack for 5 minutes and remove the outer springform ring.  Invert onto another rack and remove the bottom of the pan and parchment.  Turn back upright and cool completely.
  5. Slice cake in half horizontally with a long serrated knife.  Spread jelly over bottom layer and replace top layer.  Dust generously with confectioners’ sugar.  Using a paring knife, draw a crosshatch pattern in the sugar.  Let stand at room temperature for one hour before serving.


I think that this will be a go-to on a regular basis after this project is over – it’s that good!

This entry was published on October 9, 2014 at 11:23 pm. It’s filed under Baking, Cake, Food photography, Recipes and tagged , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Mission 4: Burgtheatertorte

  1. This torte looks soo yummi. I love the combination of orange, chocolate and the jelly.

    Liked by 1 person

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