© Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Fold the remaining whites, then remaining flour mixture. My dad is surely going to insist I make this one again. Whisk until melted and smooth. Sprinkle chopped hazelnuts on top for decoration. Preheat the oven to 325 degrees F (165 degrees C). Then I added whipped cream stabilizer, and flavored the whipped cream with liquer and sugar. The nut and yolk mixture was rather stiff for folding in the whites but if you do the 1/3 first trick it works ok. (12 oz equals 2 1/2 c. nuts). But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I immediately removed baked cake from pan and let it rest on a rack for about 10 minutes, but then wrapped both the rack and the cake in foil, to capture any steam produced and keep the cake moist. I used a spring form pan, greased and floured. Turn out onto the work surface and peel off parchment paper. Pozsonyi kifli: This is a variation of the bejgli, above. I decided to make this cake for my dad for his birthday. Grease and flour a 9-inch springform pan. Place the saucepan over medium heat and heat it up until the sugar dissolves and the heavy cream comes to a simmer. Rewarm the preserved cup of ganache over low heat until pourable. This cake is the ultimate dessert for the Christmas and Easter holidays in the Hungarian … The skins may be removed or left on. Amount is based on available nutrient data. Use a pastry brush to brush syrup over the cake surface. Esterhazy Torte Recipe. Bring water and sugar to a boil. These flourless "tortes" are NOT easy to make and if you can master them---you will forever long for tortes and scowl at those "common" flour cakes! Today I am going to share with you a delicious Hungarian Decadent Chocolate Cake recipe. (and who needs the extra cream?) It came out VERY moist and rose to almost 2 inches, enough to get three layers out of it. I started with seven separated but the nuts and yolks formed a dense ball that was difficult to work with so I wound up adding two whole eggs to the mixture before folding in the whites. Grind hazelnuts until very fine. Brush with syrup the other half of cake, the cut side one. Next time I'll fold the nuts into the whites then into the yolks. Bake cake for about 18 minutes until it puffs up and a toothpick inserted into the center comes out clean. Zserbó. Combine vanilla and coffee powder in a cup and mix to dissolve the coffee. I made this for Christmas dessert this year. I've made it several times and it has been perfect EVERY time. Hungarian Decadent Chocolate Cake- inspired from the original recipe of Rigo Jancsi Cake, an elegant dessert from 19th century in Austro Hungarian Empire. Add baking powder and set aside. Add comma separated list of ingredients to include in recipe. Note: hazelnuts may be toasted or untoasted. The whip cream should also contain some white sugar as it is a bit bland by itself in between the layers. In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Using an electric mixer, beat cold chocolate ganache until thick and lighter in color, less than 1 minute. I found that the cake was difficult to cut into 3 layers and opted for 2 layers instead. Grind … In addition the recipe does not indicate when to add the white sugar (although common sense says add to the egg whites). This cake was traditionally a birthday cake in my friend's home. Preheat the oven to 325 degrees F (165 degrees C). To the whipped cream I added 4 tbs powdered sugar and 4 tbs Godiva liqueur. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Use a spatula and spread topping to edges, trying to not spill over. https://www.thespruceeats.com/hungarian-dobosh-torte-recipe-1136613 I did however make it a little extra special by making a runny ganache with some melted chocolate milk and a slosh of quintreau and spreading it on the bottom layer before the cream. Chill cake overnight, covering loosely with foil or with cake dome after 2 hours. The ground hazelnuts came to about three cups (ground). However, I did make several modifications to it. I ground about 1 lb of hazelnuts, after roasting and peeling the skins off. Using a long serrated knife, cut cake horizontally in half.