Mini Chocolate Baumkuchen

Préparation

The classic German “tree cake,” Baumkuchen, is a rich and delicious sponge-like cake named for its layered appearance. Traditionally baked on a spit, its distinctive rings, visible when sliced, resemble a tree’s growth rings, symbolizing good luck and long life. This beloved cake is easily made at home by spreading thin layers of batter in a HexClad Japanese Egg Omelet Pan to create rectangular pancakes. These are rolled one into another to form a log, which is sliced into the iconic rings. Note that you will need sturdy aluminum foil to create a rolling pin for the cake.

*This recipe originally ran stateside on HexClad.com.

1. Prepare aluminum cake pin. Cut a 12-inch/30-cm long strip of aluminum foil. Fold in half lengthwise, then roll tightly to create a rolling pin-like rod that’s about ¾-inch-/2-cm-thick and 6-inch-/15-cm-wide; set aside.

2. Make batter. In a small bowl, combine flour, cocoa powder, baking powder and salt. Whisk to combine; set aside.

3. Fit a stand mixer with bowl and whisk attachment. Add egg whites and sugar. Whisk on medium high until stiff peaks form, about 8 minutes. Remove bowl from mixer. Using a flexible spatula, gently add egg yolks, honey and vanilla. Fold until combined, then gently fold in flour mixture. 

4. Using a flexible spatula, fold milk and melted butter into batter until smooth.

5. Cook and roll baumkuchen layers. Line a baking sheet with parchment paper; set aside. 

6. In a HexClad Japanese Egg Omelet Pan over medium, heat 1 scant teaspoon butter until melted. Swirl to coat surface, then add ¼ cup/60 ml batter. Quickly lift and tilt pan to spread batter evenly across all four corners. Cover pan with a small sheet of foil and cook until batter is dry and cake is just cooked through, about 2 minutes.

7. Uncover pan, then place prepared aluminum foil roll horizontally along one short edge of cake. Using a spatula, gently roll cake up and over foil roll, wrapping cake completely around it. Transfer to a clean work surface. 

8. Repeat with more butter and batter to make three additional cake layers, rolling each onto previous layer once cooked. Slide finished cake roll onto prepared baking sheet. 

9. Repeat with remaining batter, making three more logs with four layers each. Cool completely, then slice each log horizontally into four pieces. You should have 16 cake slices.

10. In a HexClad 2QT/2 L Hybrid Saucepan over medium, bring 1 inch/2.5 cm water to a simmer. Place a medium heatproof bowl over saucepan and add chocolate and oil. Cook, stirring constantly, until melted and smooth; remove from heat. 

11. Carefully dip each ring of baumkuchen halfway in chocolate. Return to baking sheet and sprinkle with pistachios. Let cool until chocolate is set and serve.