Trying recipes from the cookbook Nyergesi Mama handed me 😀 This is one of them, a chocolate cake. Yes, ma’am. I will never say no to a cake lol
This cake was for our Thanksgiving btw, hence, my colorful fondant turkey hahah
Cake
100 g chocolate (milk)
100 g butter (dont substitute)
160 g icing sugar
7 eggs
150 g flour
Melt chocolate and let it cool to room temperature
Beat butter and icing sugar then add in yolk one at a time
Once all yolks is added in, pour in melted chocolate and beat for 20 minutes
In another bowl, beat egg whites until stiff then fold in flour a little at a time, folding it lightly
Mix the yolk mixture and white mixture, folding lightly
Pour batter into a heart shaped pan and bake at 350 F for 30 minutes or until knife inserted in center comes out clean (please do watch out for your oven temperature. each oven has differ temperature and sometimes the accuracy is not reliable unless you have oven temperature measurement)
Cool cake on rack then slice into two layers
Chocolate Glaze
3 eggs
210 g icing sugar
150 g butter
50 g chocolate
Crack the eggs into a bowl and add in icing sugar.
Over steam (double boiler), mix them until thickened
Melt chocolate and butter then add into lukewarm eggs
Keep stirring until cool to room temperature
Assembling
Place a layer of cake on serving plate and spread with some peach jam
Slowly and carefully, top the peach jam with the chocolate creme then stack the other layer on the top
Spread with jam again then pour the rest of the chocolate creme covering the jam and to sides of cake
Wait for an hour until chocolate is a bit harden and slice to enjoy 🙂
Csokoladetorta
Ingredients
Cake
- 100 g chocolate milk
- 100 g butter dont substitute
- 160 g icing sugar
- 7 eggs
- 150 g flour
Glaze
- 3 eggs
- 210 g icing sugar
- 150 g butter
- 50 g chocolate
Filling
- jam
Instructions
Cake
- Melt chocolate and let it cool to room temperature
- Beat butter and icing sugar then add in yolk one at a time
- Once all yolks is added in, pour in melted chocolate and beat for 20 minutes
- In another bowl, beat egg whites until stiff then fold in flour a little at a time, folding it lightly
- Mix the yolk mixture and white mixture, folding lightly
- Pour batter into a heart shaped pan and bake at 350 F for 30 minutes or until knife inserted in center comes out clean (please do watch out for your oven temperature. each oven has differ temperature and sometimes the accuracy is not reliable unless you have oven temperature measurement)
- Cool cake on rack then slice into two layers
Glaze
- Crack the eggs into a bowl and add in icing sugar.
- Over steam (double boiler), mix them until thickened
- Melt chocolate and butter then add into lukewarm eggs
- Keep stirring until cool to room temperature
Assembling
- Place a layer of cake on serving plate and spread with some peach jam
- Slowly and carefully, top the peach jam with the chocolate creme then stack the other layer on the top
- Spread with jam again then pour the rest of the chocolate creme covering the jam and to sides of cake
- Wait for an hour until chocolate is a bit harden and slice to enjoy ?
100 gram csokolade
100 gram vaj
160 gram porcukor
7 tojas
150 gram daras liszt
KREM
A csokoladet meleg sutoben megpuhitjuk. A vajat a porcukorral kikeverjuk, azutan a tojassargajaval es a megpuhitott csokoladeval egyutt meg 20 percig keverjuk. A kemenyre felvert tojashabot a lisztettel egyutt a kikevert masszaba vegyitjuk. Kikent, kilisztezett tortaformaban, elomelegitett sutoben, mersekelt tuzon sutjuk. A kihult tortat kettevagjuk, az also lapot megkenjuk barackizzel es kremmel. Tetszes szerint diszitjuk.
3 tojas
210 gram porcukor
150 gram vaj
50 gram csokolade
barackiz
A habustbe beleutjuk az egesz tojasokat es hozzakeverjuk a porcukrot. Goz folott habverovel surure verjuk. A vajat a megpuhitott csokoladeval kulon kikeverjuk a langyos tojashoz. Addig keverjuk, mig kihul
