- Cooking Time: 60 - 70
- Servings: 12
- Preparation Time: 30 - 45
- 200 g/7 oz semisweet chocolate, chopped
- 200 g/7 oz hazelnuts, toasted
- 6 eggs, separated
- 150 g/5.3 oz light brown sugar
- 200 g/7 oz butter, softened
- 2 tbsp. rum
- 75 g/2.6 oz all-purpose flour
- 25 g/0.9 oz whole wheat pastry flour (or more all-purpose flour)
- ½ tsp. ground cardamom
- Preheat oven to 340º F. Line a sandwich loaf pan with parchment paper or grease well.
- In a food processor, grind 150 g/5.3 oz of the hazelnuts together with part of the flour (this prevents ground hazelnuts from turning into butter). Coarsely chop rest of the hazelnuts.
- In a bowl, cream together butter and sugar, add egg yolks and rum, and beat until foamy. In a second bowl, mix ground and chopped nuts, flour, chopped chocolate and cardamom. Add to egg mixture and mix until blended.
- Whisk egg whites until stiff, and fold them into dough. Pour dough into prepared pan, and bake for about 60 - 70 minutes, or until needle comes out clean (except for chocolate).
- Let cake cool completely before serving, it even tastes better 1 day after it's baked!
NotesI found this recipe many years ago in the German women's magazine "Brigitte".
Adapted to American ingredients (and my preferences), it's still one of my favorite cakes. My only complaint: hazelnuts, easily available and cheap in Europe, are here in Maine hard to find and quite expensive.
But the extra money is worth it - it wouldn't taste the same with other nuts. Whether it really came from Hungary? Who knows. But, I'm sure, Hungarians would love it, too.