By evelyn/athens on May 26, 2006
"This traditional Hungarian recipe is by Wayne Harley Brachman - foodtv.com."
Serving Size: 1 (173 g)
Servings Per Recipe: 10
"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."
"Made & reviewed for ZWT 4 ~ Kumquat's Kookin' Kaboodles! This is one delicious chocolate cake.... moist, rich & very, very more-ish! I used only raspberry jam as we were out of apricot & added a touch extra of cocoa to both the cake & the cream. I served this for afternoon tea & DH went crazy for it! I don't think this cake will even make it 'til tomorrow ;)"