• Cooking Time: 60 - 70
  • Servings: 12
  • Preparation Time: 30 - 45


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.


  • 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!

Categories: Cake  Chocolate  Eastern European  Nuts 

Author Credit: "Brigitte" magazine

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