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Rich, Chocolate-Walnut Layered Cake from Hungary

Rich, Decadent Hungarian Chocolate-Walnut Cake

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3 min read
Decadent Chocolate-Walnut Cake Recipe from Hungary
Decadent Chocolate-Walnut Cake Recipe from Hungary

A Sinfully Delicious, Modified Passover Treat

Rich, Chocolate-Walnut Layered Cake from Hungary

Hungarian-inspired chocolate and walnut decadence has arrived, perfectly tailored to suit your Passover dietary needs! This enchanting dessert will leave your guests wanting more.

Equipment

  • 9-inch round springform pan (or an 8-inch square pan in a pinch)
  • Stand mixer with a clean whisk attachment
  • Food processor
  • Medium saucepan
  • Wire rack

Yield

12 indulgent servings

Difficulty

Easy peasy, even for the amateur baker!

Prep Time

1 hr 25 mins, including cooling and chilling time

Ingredients:

Oh-So-Goood Cake

  • A smear of butter or margarine, for coatin' the pan
  • 3/4 cup + 2 tablespoons sugar
  • 1/2 cup water
  • 6 ounces bittersweet chocolate (approx. 3/4 cup), finely chopped
  • 6 ounces semisweet chocolate (approx. 3/4 cup), finely chopped
  • 6 large eggs, separated and at room temp
  • 3 tablespoons matzo meal
  • 3/4 teaspoon salt
  • 3/4 cup + 2 tablespoons toasted and cooled walnuts, crushed to bits

Chocolatty Glaze

  • 6 tablespoons unsalted butter or margarine
  • 6 ounces semisweet chocolate (approx. 1 1/4 cups), finely chopped
  • A dusting of toasted walnuts, for garnish (optional)

Optional Toppings (if you're feelin' fancy!)

  • Whipped cream or vanilla ice cream

Instructions:

For the cake:

  1. Heat the oven to 350°F and plonk a rack in the middle. Stick some butter or margarine on the bottom of your 9-inch round springform pan, choose your favorite liner, and coat it too. (An 8-inch square pan will work just fine if you ain't got a round one.)
  2. Put 1/2 cup sugar and water into a medium saucepan, stir to combine, and boil it over medium heat until all the sugar dissolves, about 5 minutes. Remove pan from heat, add chocolate, and stir like mad until it's all melted and smooth, about 2 minutes. Allow it to cool.
  3. Pop those egg yolks into a large mixing bowl and whisk like there's no tomorrow until they are a pretty shade of yellow and have an airy texture, around 4 minutes. Set these aside.
  4. Put the crushed walnuts, remaining sugar, matzo meal, and salt into your food processor, and give 'em a whirl until they resemble wet sand. (But don’t actually sand your cake because, yuck!) Add this mixture to your eggs and stir 'til it's all combined. Now stir in the cooled chocolate until it's all nice and even.
  5. Plonk the egg whites into your spotlessly clean stand mixer, equipped with a clean whisk attachment. Whisk it good until it forms peaks that hold their shape. (That’s what she said.) Gently fold a quarter of these egg whites into the chocolate mixture to lighten it up. Fold in the remaining egg whites until everything's combined, but try not to deflate the egg whites or your cake will be flat as a pancake. Pour the batter into your prepared pan and pop it in the oven until it's puffed and set but still gooey in the center, about 30 to 40 minutes.
  6. When the cake is cool, enjoy the wonderful smell of success. Remove the sides from the springform pan, invert the cake onto a serving plate, strip away the liner, and admire your gorgeous creation.

For the glaze:

  1. Melt the butter or margarine in a small saucepan over low heat until half of it has melted. Slowly whisk in the chocolate until it's all melted and creamy. Set aside and allow it to cool for about 5 minutes.
  2. Tuck strips of parchment, waxed paper, or foil under the edges of the cake. Pour the glaze evenly over the top, letting it drizzle down the sides. Spread it around with an offset spatula or knife. Gently tap the cake plate to even things out. Remove and discard the paper or foil strips. If you fancy, top it off with a sprinkle of walnuts. Chill the cake for about an hour to let the glaze set.

Serve Up The Fun:

  1. Bring the cake to room temperature and delight your taste buds by serving with optional whipped cream or vanilla ice cream. Enjoy your passover-friendly, tantalizing dessert!
  2. For this Passover-friendly treat, gather ingredients such as walnuts, semisweet chocolate, and matzo meal to create the cake's base.
  3. Once the cake has been baked and cooled, prepare the chocolaty glaze by melting butter or margarine and semisweet chocolate.
  4. Before serving, let the glaze set for about an hour and serve the dessert at room temperature, making sure it's ready for those springtime parties.

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