Chocolate Prinzregententorte

Mix the pudding powder with 100 g sugar and blend with 90 ml cold milk. Bring 410 ml milk to the boil, remove from the heat and whisk in the mixture. Return to the heat and simmer for 1 minute, stirring. Pour into a bowl, cover the surface directly with cling film and cool to room temperature.

Heat the conventional oven to 180 °C. Draw 26 cm circles on baking paper and turn the paper over. Let the butter soften, then beat 250 g butter with 250 g sugar, vanilla sugar and salt. Crack in the eggs gradually, beating for about 30 seconds after each. Add the flour mixed with cornstarch and baking powder. Divide into 8 equal portions and spread each inside a circle. Bake the discs one after another for about 8 minutes each, until lightly golden. Cool separately on wire racks, then peel off the paper.

Make sure the pudding and 250 g butter are both at room temperature. Beat the butter, then add the pudding a spoonful at a time. Set aside a little cream for the sides and spread the rest between the cold cake discs, stacking as you go. Finish with a cake disc. Smooth the sides with the reserved cream and chill for at least 60 minutes.

Chop the chocolate and gently melt it with the oil over a water bath. Pour over the cold torte and spread across the top and sides. Chill until the glaze has set.