Hungarian Hazelnut Chocolate Cake
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!
Pairs Well With
I 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.