Place 1 layer of the torte on a cake board and apply chocolate Buttercream. Place 2nd layer on top and apply Caramel Filling. Continue alternating layers, finishing with chocolate Buttercream on top.

Chocolate buttercream: 1/3 cup (2/3 stick) unsalted butter, room temperature 2 ounces semisweet chocolate, melted and cooled 1 egg yolk (from a pasteurized egg) 1/3 cup powdered sugar 1 teaspoon ...

My favorite of the bakery’s offerings was Kottman’s Sacher torte, rich chocolate cake layered with marzipan, ganache, butter cream and jam and covered in chocolate ganache, developed in 1832 ...

Frost top and sides of cake with buttercream. Use any remaining chocolate mousse to pipe rosettes with a pastry bag on torte, if desired; top each rosette with a toasted hazelnut.

The cake is topped with Prantl's famous buttercream icing and covered with their signature toasted almonds and more sprinkles. The Terrible Torte is now available.