Recipe

Chocolate Cake Hungarian Style Recipe

Add Step-by-Step Photos	Songbird / All my dishes 2 years, 1 month ago Snazzy dessert to serve your cake-loving friends. Light and tasty, this easy layered cake with whip cream and chocolate glaze is an impressive dinner-party dessert. When we were kids, my mom used to make it for very special occasions. We adored i... More Prep:20m Cook:20m Servings:6	Songbird
	cake light spongey flourfree dinnerpartyworthy layered glutenfree

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Ingredients

5 large Eggs

1/4 tsp Salt

Sifted Confectioners' Sugar

1/4 cup sifted Unsweetened Cocoa

1 tsp vanilla extract

1 cup Heavy Cream, whipped and sweetened

Chocolate Glaze (see recipe below)

toasted sliced Almonds

Directions

Separate eggs and beat whites with the salt until stiff but not dry.

Beat in 1 cup sifted confectioners' sugar 1 tablespoon at a time.

Fold in cocoa.

Beat yolks until thick and lemon-coloured and fold into cocoa mixture.

Add vanilla.

Spread in 15" x 10" x 1" pan lined with waxed paper and greased.

Bake in moderate oven (350 degrees F) about 20 minutes.

Turn out on towel sprinkled with confectioners' sugar.

Very gently peel off waxed paper, using a small spatula to separate cake from paper if it sticks.

Cool and cut crosswise in quarters.

Put layers together with whipped cream. (Begin with cake on bottom, alternate with whipped cream, ending with whipped cream on top.)

Spread with glaze; decorate with almonds.

Chill and slice.

Chocolate Glaze: Over boiling water, melt 1 tablespoon of butter and 1 square unsweetened chocolate. Remove from boiling water. Add 1/2 cup sifted confectioners' sugar, 2 tablespoons boiling water, dash of salt and 1/2 teaspoon vanilla extract; beat until smooth and glossy.

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