Hungarian Hazelnut Chocolate Cake
- 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!
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.