Bavarian Cake

Name: Bavarian Cake
Total time: 1 h 30 min
Yield: about 14-16 slices
Cuisine: Hungarian
Ingredients: 280 g butter; 280 g softened chocolate; 280 g sugar; 12 egg yolks; 8 egg whites; 40 g brioche or breadcrumbs; 2 tbsp toasted, ground hazelnuts; 100 g chocolate for the icing

Time: 1 hour 30 minutesabout 14-16 slicesapprox. 510 kcal / serving (estimated)approx. 11 g protein / serving

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Method

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Beat the butter with the softened chocolate until fluffy.
Add the sugar and the egg yolks, mix well.
Whisk the egg whites to stiff peaks and gently fold into the batter.
Set aside a small portion of the batter and mix in the toasted, ground hazelnuts - this will be used to fill the cake.
Pour the remaining batter into a buttered, floured cake tin and bake at 170°C for about 45 minutes.
Once cool, cut in half, fill with the hazelnut portion, then coat the whole cake with melted chocolate.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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