A friend of mine gave me this recipe years ago,
I have no idea where she got it from but I believe
her family had been making it for many years. you can use any jam or preserve you like. I sometime prefer bitter orange or a tart cherry. you can also melt down the preserve, add some rum or cognac but let it cool before using.
Hungarian Chocolate Cake
2/3 cup sugar
10 egg yolks
8 egg whites
10 tbls butter
8 oz bitter sweet chocolate
1 cup finely ground nuts - pecans, walnuts, hazelnuts or almonds
3/4 cup apricot or raspberry preserves
2/3 cup chopped nuts - whatever you are using
preheat oven to 350°
butter and flour 8" spring form pan
Mix egg yolks and sugar until light and creamy.
Melt chocolate and butter in the top of a double
boiler until smooth and well combined. Stir
chocolate mixture into yolk mixture until blended.
Set aside one cup of mixture for the frosting. Mix
finely ground nuts into remaining mixture. Beat
egg whites until stiff but not dry. Fold 1/4 cup stiff
whites into chocolate mixture until blended and
gently fold in the rest of the whites. Pour into
prepared spring form pan and smooth the top.
Bake 50 - 60 minutes until top springs back when
lightly touched.
Allow cake to cool. Remove sides of spring form
and cut cake in half length-wise. This will be
easier if you refrigerate the cake for an hour or
freeze for 20 minutes. Spread preserves over
the bottom half of cake and replace the top layer.
Spread the reserved cup of chocolate mixture
over the top of the cake and sprinkle with
chopped nuts. Enjoy!
I have no idea where she got it from but I believe
her family had been making it for many years. you can use any jam or preserve you like. I sometime prefer bitter orange or a tart cherry. you can also melt down the preserve, add some rum or cognac but let it cool before using.
Hungarian Chocolate Cake
2/3 cup sugar
10 egg yolks
8 egg whites
10 tbls butter
8 oz bitter sweet chocolate
1 cup finely ground nuts - pecans, walnuts, hazelnuts or almonds
3/4 cup apricot or raspberry preserves
2/3 cup chopped nuts - whatever you are using
preheat oven to 350°
butter and flour 8" spring form pan
Mix egg yolks and sugar until light and creamy.
Melt chocolate and butter in the top of a double
boiler until smooth and well combined. Stir
chocolate mixture into yolk mixture until blended.
Set aside one cup of mixture for the frosting. Mix
finely ground nuts into remaining mixture. Beat
egg whites until stiff but not dry. Fold 1/4 cup stiff
whites into chocolate mixture until blended and
gently fold in the rest of the whites. Pour into
prepared spring form pan and smooth the top.
Bake 50 - 60 minutes until top springs back when
lightly touched.
Allow cake to cool. Remove sides of spring form
and cut cake in half length-wise. This will be
easier if you refrigerate the cake for an hour or
freeze for 20 minutes. Spread preserves over
the bottom half of cake and replace the top layer.
Spread the reserved cup of chocolate mixture
over the top of the cake and sprinkle with
chopped nuts. Enjoy!