Main Recipe Thanksgiving Hungarian Chocolate Cake
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Ingredients:
- 1 tablespoon butter
- 1 ounce chocolate (unsweetened )
- 1/4 teaspoon salt
- 1/4 teaspoon salt (slat)
- 1 1/2 teaspoon vanilla ( extract)
- 3/4 teaspoon vanilla ( extract)
- 1/2 teaspoon vanilla ( extract)
- 1 1/2 cup cream (heavy )
- 8 egg (s separated)
- 1 1/2 cup sugar (confectioners sifted, plus additional for sprinkling)
- 1 1/2 tablespoon sugar (confectioners )
- 1/2 cup sugar (confectioners , sifted)
- 2 tablespoon water (boiling )
- 1/4 cup cocoa (plus 2 tablespoons unsweetened powder, sifted)
- 1 ounce chocolate (unsweetened )
- 1/4 teaspoon salt
- 1/4 teaspoon salt (slat)
- 1 1/2 teaspoon vanilla ( extract)
- 3/4 teaspoon vanilla ( extract)
- 1/2 teaspoon vanilla ( extract)
- 1 1/2 cup cream (heavy )
- 8 egg (s separated)
- 1 1/2 cup sugar (confectioners sifted, plus additional for sprinkling)
- 1 1/2 tablespoon sugar (confectioners )
- 1/2 cup sugar (confectioners , sifted)
- 2 tablespoon water (boiling )
- 1/4 cup cocoa (plus 2 tablespoons unsweetened powder, sifted)
Preheat oven to 350°F. Line bottom of 15 by 10 inch jelly roll pan with wax paper; butter paper. In bowl with mixer at high speed beat egg whites with salt until soft peaks form. Beat in sugar, 1 tablespoon at a time. Fold in cocoa. In another bowl at high speed beat yolks until thick, 3 minutes; fold into cocoa mixture with vanilla. Spread batter in pan. Bake 20 minutes or until edges pull away from sides of pan. Turn cake out onto clean towel; peel off paper. Sprinkle with confectioners sugar; cool. Filling: Beat cream, sugar and vanilla until soft peaks form; refrigerate. Glaze: In pot over very low heat melt butter and chocolate; remove from heat. With mixer at medium speed beat sugar, water, vanilla and salt into chocolate mixture until smooth. Cut cake into quarter crosswise. Place 1 cake layer on serving platter; spread top with 1/3 of filling. Repeat layering with remaining cake and filling. Spread glaze over top of cake, allowing it to drip down sides. Refrigerate 1 hour before slicing. Garnish with cream and curls, if desired. Yield: 12 servings. Submitted by Cathy
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