For the Parisian cream, boil the heavy cream, melt the chocolate in it, and then let cool for 2 hours.
Before the cream begins to harden, cream with a mixer.
Spread cream on each cake piece and set on top of each other.
Ice the outside of the torte with cream, but leave some cream for decorating.
Chill the torte.
Sprinkle with almonds and decorate with the rest of the cream as you wish, such as with rosettes.
Notes / Tips / Wine Advice:
Parisian cream can be prepared in advance and stored in the refrigerator. Before using, it must be warmed and creamed again.
The Canal Torte
The opening of the Panama Canal was as exciting of an event for the people of 1914 as the moon landing was fifty-five years later. Apparently, a cooked chocolate almond torte was served in Vienna for the event, and called a Panama torte. Since there is very little in the world that is really new, recipes for this cake could be found in cookbooks that were published when there was still no pass between the Atlantic and Pacific.
The Ten Commandments of Torte Baking
1. Make sure that the inside of the torte pan is very clean before you fill it with batter and is lightly buttered and floured, unless otherwise specified.
2. For heavy tortes, use only soft, creamed butter so that as much air as possible gets into the batter.
3. Always fold in flour and beaten egg whites last and very carefully. It is the only way to make it come out light and fluffy.
4. Make sure that you only mix the flour and egg whites very briefly with the mixed or beaten batter.
5. Make sure that the butter you use does not become hot, otherwise the torte will be more prone to fall.
6. If the recipe calls for baking powder, always sift it with the flour.
7. Lay the baked torte upside down on a lightly floured board, so that it gets a nice, flat top.
8. Never overfill cream tortes, because they will become not only too rich, but also more difficult to cut.
9. Immediately after filling or icing a cream torte, place it in immediately in the refrigerator or other cool place so that the cream firms quickly.
10. Dip the knife you are using to slice the torte in hot water between each cut. Saw gently when cutting instead of pushing down to prevent cream from spilling out.