Haven't tried a Burgtheatertorte, eating or baking, yet. Here is Rodger's description: You need 4 cups of crumbs so he suggests that most home bakers would likely need to expressly bake a chocolate sponge cake to generate the crumbs. He gives a recipe for this as well. The basic recipe description is to cream butter, add confectionary sugar and eggs and flavor with cinnamon. Stir in almonds that have been finely ground with cocoa powder, the chocolate cake crumbs and minced candied orange peel. Bake in a buttered springform pan. Split baked cake in half and layer with warm red currant glaze. Top cake with confectioner's sugar and make a crosshatch design in the sugar with a sharp knife. In the backstory of the cake, Rodgers describes how the torte was created by Demel (a famous Konditorei (patisserie) in Vienna that is still one of the best places to visit for pastry and tortes) in the late 1880's on the occasion of the rebuilding of the Burgtheater (Austria's Royal Theater on the Ringstrasse). Demel was a K&K ("Kaiserlich und Koeniglich" or royal) bakery and designed the torte to be served at intermission breaks at the theater. I wonder if it is still served then? I wouldn't put it past the Viennese to still have cake available at intermissions! Thanks for pointing this torte out, BettyK! It wasn't on my "radar" and in reading the recipe it sounds very good as well as simple to make. Interestingly, I've made an American Southwestern-inspired cake with grated chocolate, ground almonds, orange peel and cinnamon; it's a very nice flavor combination. I'm also curious as to anyone's experiences with it. ← Thanks for the description, Ludja. I think I will have to buy this book.