ReceptnaptárChicago Cake
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Ingredients
Method
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- Mix the icing sugar well with the egg yolks, the ground coffee, and the softened chocolate.
- Add the ground almonds and hazelnuts.
- Whisk the egg whites to stiff peaks and gently fold into the batter.
- Bake in a buttered, floured cake tin at 170°C for about 40-45 minutes.
- For the filling, cook the sugar with a little water into a thick syrup, mix in the grated chocolate.
- Cut the cooled cake in half, fill, and pour the rest of the filling over the top as well.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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