Hungarian Chocolate Cake
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 299299 cal |
| pro | 5 g5g pro |
| total fat | 23 g23g total fat |
| sat. fat | 13 g13g sat. fat |
| carb | 20 g20g carb |
| fibre | 1 g1g fibre |
| chol | 200 mg200mg chol |
| sodium | 68 mg68mg sodium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 66 iron |
| vit A | 2424 vit A |
| folate | 66 folate |
Mary Seldon ices the top and sides of this light chocolate cake – it's also a favourite with the Seldon family for birthdays, too – with lustrous butter cream. She uses the same butter cream for Pishingertorte, a layered torte her grandchildren often request. In kosher households, the butter in the icing would be replaced by hard margarine.
Ingredients
- 6 eggs , separated6 eggs, separated
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 2 tbsp cocoa powder 2 tbsp cocoa powder
- 2 tbsp all purpose flour 2 tbsp all purpose flour
- Icing
- 1 cup unsalted butter , softened1 cup unsalted butter, softened
- 1 egg 1 egg
- 1 cup icing sugar 1 cup icing sugar
- 1 tbsp rum 1 tbsp rum or coffee
Preparation
Pour into waxed paper–lined 13- x 9-inch (3.5 L) metal cake pan. Bake in centre of 350°F (180°C) oven for 35 to 40 minutes or until top springs back when lightly touched. Let cool on rack for 10 minutes. Loosen edges with knife. Turn out onto rack; peel off paper. Let cool completely.
Icing: Meanwhile, beat butter with egg until fluffy. Beat in icing sugar and cocoa,
2 tbsp (25 mL) at a time, until smooth. Beat in rum.
Cut cake in half lengthwise down centre. Set half on flat serving plate; spread top with half of the icing. Sandwich with remaining half; spread top with remaining icing. Run fork through icing to decorate. (Make-ahead: Cover and refrigerate for up to 24 hours.)
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