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Panama Cake

By robochoc (GoodFood Community)
  • Rating: 5 out of 5.1 rating
  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 10
A recipe from my Czech grandmother. We called it Panama Cake, when it sits proudly on top of a cake board, it resembles a Panama Hat!. The recipe is unusual as it is more of a souffle recipe than a sponge, with no flour at all. Delicious but rich with the 12 eggs you need to make it!


  • CAKE
  • 150g caster sugar
  • 90g good quality dark chocolate
  • 150g whole hazelnut kernels
  • 8 large eggs
  • 150g caster sugar
  • 60g good quality dark chocolate
  • 150g unsalted butter
  • 4 large egg yolks.
  • 100g chopped blanched almonds or whole, skinned hazelnut kernels.


  • STEP 1
    Grate the chocolate, then the hazelnut kernels. I use a rotary microplane grater.
  • STEP 2
    Split the eggs into yolks and egg whites, taking care not to leave any egg yolk in the egg whites.
  • STEP 3
    Line two 20cm baking tins with baking parchment.
  • STEP 4
    Preheat the oven to 160C / fan 140 / gas 3
  • STEP 5
    Beat the egg whites until very stiff.
  • STEP 6
    Then beat the yolks and sugar together before gently mixing them together, avoiding breaking down the egg white foam as much as possible using a metal spoon.
  • STEP 7
    Add the grated hazelnuts and chocolate with the metal spoon.
  • STEP 8
    Bake for around 1 hour and leave to cool completely.
  • STEP 9
    Put the chopped almonds (or whole hazelnuts) in a small pan with a lid and roast over the hob until nicely browned. Leave to cool.
  • STEP 10
    Melt the chocolate either using a bain-marie, or carefully in a microwave.
  • STEP 11
    Beat together the softened butter, sugar and egg yolks and then incorporate the chocolate. The mix is ready when light and fluffy.
  • STEP 12
    Place one cake onto a cake base, then cover with a third of the icing mixture.
  • STEP 13
    Place the other on top, and use the rest of the icing to cover the top and sides.
  • STEP 14
    Once fully covered, cover the top with the roasted nuts.
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    Rating: 5 out of 5.1 rating
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