A rich, lightly spiced chocolate torte made with crushed rye crispbread, farina, and dark chocolate, topped with mounds of sweet whipped cream. This elegant and unusual dessert is inspired by a Finnish-American classic.
Ingredients
Cake Layers:
- 5 large eggs, separated
- ½ cup sugar
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ⅓ cup dark chocolate, finely chopped
- 2 tbsp uncooked farina
- ½ cup crushed rye crispbread
- Pinch of cream of tartar
Whipped Cream:
- 2 cups heavy whipping cream
- ¼ cup sugar
- 1 tsp vanilla extract
- (Optional) Grated dark chocolate for garnish
Instructions
- Preheat oven to 350°F (175°C). Line two 8-inch cake pans with parchment and lightly grease the sides.
- In a clean bowl, beat egg whites with cream of tartar until stiff peaks form.
- In another bowl, beat egg yolks with ½ cup sugar until thick and pale.
- Fold in cinnamon, cloves, chopped chocolate, farina, and crushed rye crispbread.
- Gently fold in beaten egg whites in 2–3 additions.
- Divide batter between pans and spread evenly.
- Bake for 15–20 minutes, until lightly browned and set.
- Cool in pans for 5 minutes, then gently turn out onto wire racks and remove parchment. Let cool completely.
- Whip the cream with ¼ cup sugar and vanilla until stiff peaks form.
- Place one cake layer on a plate and top with half the whipped cream.
- Add second cake layer and spread remaining cream on top (and sides if desired).
Notes
This rich and rustic Chocolate Rye Torte is a delightful dessert inspired by a curious recipe in The Finnish Cookbook by Beatrice Ojakangas. Though it may not be traditionally Finnish according to modern Finns, its hearty ingredients and elegant presentation make it a perfect treat for those who love Nordic flavors and unique baking adventures.
🌟 Why You'll Love This Chocolate Rye Torte
Unlike typical chocolate cakes, this torte offers a delightful contrast: light and delicate layers made with rye crispbread, farina, and dark chocolate — all crowned with clouds of luscious whipped cream. The texture is tender, yet earthy, and the flavor is warmly spiced with cinnamon and cloves. ✨ Bonus: It looks fancy but comes together with ease! Whether serving for a dinner party, a family gathering, or just because, this dessert promises a memorable flavor experience that’s both nostalgic and novel.🛠 Tools & Equipment
To create this delicious rye chocolate cake, gather these kitchen essentials:- Mixing bowls
- Handheld electric mixer
- Measuring cups & spoons
- Silicone spatula
- Two 8-inch (20 cm) round cake pans
- Parchment paper
- Ziploc bag & rolling pin (for crushing rye crispbread)
- Sharp knife or grater (for the chocolate)
🧾 Ingredients for Chocolate Rye Torte
For the Cake Layers:
- 5 large eggs, separated
- ½ cup sugar
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ⅓ cup (about 40g) high-quality dark chocolate, finely chopped (Lindt 70% recommended)
- 2 Tbsp uncooked farina (e.g., Cream of Wheat)
- ½ cup crushed rye crispbread (approx. 4 Wasa crackers)
- Pinch of cream of tartar
For the Whipped Cream:
- 2 cups heavy whipping cream
- ¼ cup sugar
- 1 tsp vanilla extract
🧑🍳 Step-by-Step Instructions
1. Prep the Cake Pans
- Preheat oven to 350°F (175°C).
- Line two 8-inch cake pans with parchment paper and lightly grease the sides.
2. Make the Cake Batter
- In a clean, dry bowl, beat the egg whites with a pinch of cream of tartar until stiff peaks form.
- In another bowl, beat egg yolks with ½ cup sugar until thick and pale.
- Gently fold the cinnamon, cloves, chopped chocolate, farina, and crushed rye crispbread into the yolk mixture.
- Carefully fold in the beaten egg whites in batches, keeping as much air as possible in the mixture.
3. Bake the Layers
- Divide the batter evenly between the pans (about 240g each, depending on egg size).
- Bake for 15–20 minutes, or until the edges are golden and the center springs back slightly.
- Let cool in pans for 5 minutes, then gently turn out onto wire racks. Handle with care — these layers are delicate!
4. Whip the Cream
- In a mixing bowl, beat the whipping cream with ¼ cup sugar and vanilla extract until stiff peaks form. Yes, it’s a generous amount — and it’s glorious. 😍
5. Assemble the Torte
- Place the first cake layer on a plate or cake stand.
- Spread with half (or slightly less) of the whipped cream.
- Add the second cake layer and top with the remaining whipped cream.
- Optionally, spread cream along the sides and finish with a shower of grated chocolate on top.
🍽 Serving & Storing Tips
- Serve generous slices on your favorite dessert plates — this cake is meant to impress and indulge.
- Store leftovers in the fridge, covered with plastic wrap. The torte keeps well for 2–3 days, and some say it tastes even better the next day!
❓ Frequently Asked Questions
Can I make this ahead of time?
Yes! Bake the cake layers a day in advance and store them, wrapped, at room temperature. Assemble with whipped cream just before serving for best texture.Is this cake gluten-free?
No, due to the farina and rye crispbread. But experimenting with gluten-free crispbread and cream of rice could work!What can I use instead of farina?
Semolina or even finely ground rolled oats (briefly pulsed in a food processor) could serve as substitutions, though it may slightly change the texture.💬 Final Thoughts
This Chocolate Rye Torte is a gorgeous, unexpected dessert — elegant yet comforting, simple yet deeply flavorful. A perfect way to explore traditional ingredients in a modern, showstopping form. ✨ Bake it once, and it might just become a new favorite!