Panama torte is a traditional chocolate-almond cake originating from Austria. It was invented to commemorate the opening of the Panama Canal in 1914, and usually consists of breadcrumbs, almonds, dark chocolate, eggs, sugar, vanilla extract, butter, almond extract, and blanched and toasted almonds.

The yolks are beaten with sugar, chocolate, vanilla, and almond extract. The whites and sugar are beaten into stiff peaks and then folded into the chocolate batter along with the nuts. The batter is spread in a buttered baking pan, baked, and left to cool.

The cake is cut in two and layered with chocolate icing in between and on top. The sides of the cake are also frosted with the icing, and then studded with almonds. Before serving, Panama torte should be well chilled.