Recipe by evelyn/athens
This traditional Hungarian recipe is by Wayne Harley Brachman - foodtv.com.
Top Review by Mirj
Every year on the anniversary of my father's death I celebrate his life with a Hungarian feast. I made this cake for dessert for this year's menu and it was the perfect end to a wonderful meal! My only problem is that I have made cakes like this before, and they all had a small amount of flour in the recipe, which this cake does not. I did add 1/2 a cup of flour and I think that was a good call, the cake was both firm and chocolately and the perfect base. I used apricot preserves for both layers and I halved the whipped cream filling (and there was still plenty) while doubling the chocolate ganache. This was a rich, intense dessert, enjoyed by all.
- 8 ounces semisweet chocolate
- 6 eggs
- 3⁄4 cup granulated sugar
- 1 tablespoon espresso powder, dissolved in
- 1 tablespoon water
- 1⁄2 cup Dutch-processed cocoa powder
Cocoa Whipped Cream Filling
- 1⁄4 cup unsweetened cocoa
- 1⁄2 cup confectioners' sugar
- 2 cups heavy cream
- raspberry preserves
- apricot preserves
- 4 ounces bittersweet chocolate, coarsely chopped
- 1⁄2 cup heavy cream
- 1 tablespoon cocoa, nibs (optional)
Directions See How It's Made
- Preheat the oven to 375 degrees F. Line a 10 1/2 x 15 1/2-inch jellyroll pan with parchment and spray with nonstick vegetable spray.
- In a dry bowl, melt chocolate over barely simmering water. Whisk the eggs and sugar until they hold a ribbon shape for 2 seconds. Whisk in the Coffee mixture. Sift, then fold in the cocoa. Fold in the melted chocolate. Spread in the prepared pan and bake for 9 minutes until set. Let cool.
- Meanwhile, make the filling. Sift the cocoa and confectioners' sugar into the cream and whip to the consistency of shaving cream. Divide the sheet cake in half. Lightly spread one layer with apricot preserves. Spread on the whipped cream. Lightly spread the other half with raspberry preserves and flip on top of the whipped cream. Refrigerate.
- Make the Ganache: Put the chocolate in a small bowl. Over medium heat, bring the cream to a scald. Pour the hot cream over the chocolate. Working from the center out, gently stir with a whisk to melt and blend. Continue stirring until smooth. Stir in the nibs, if using. Pour over the cake. Allow cake to chill in the refrigerator for 30 minutes, until chocolate is set.