ReceptnaptárChocolate cake
Chocolate lepény is an old Hungarian chocolate-almond tray cake: moist and dense, made without flour, so it is flourless. Served with whipped cream it makes a festive dessert, and it is even better the next day.
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Ingredients
Method
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- Preheat the oven to 170 °C (155 °C fan). Grease a 24x34 cm baking tray and dust it with breadcrumbs.
- With a mixer, beat the soft butter with the sugar and egg yolks for 6-8 minutes until pale and fluffy.
- Fold in the grated chocolate, ground almonds and lemon zest.
- Beat the egg whites with a pinch of salt until stiff, and fold them into the batter in three batches.
- Smooth the batter into the tray and bake for 35-40 minutes until a skewer comes out clean.
- Cool in the tray and cut into squares. Serve with whipped cream and fresh berries.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Beat the yolks until pale.
- Fold in the grated chocolate quickly so it does not melt.
- It is gluten-free if you dust the tin with almond flour.
- With raspberries the tart contrast is excellent.
Frequently asked questions
How long does it keep?
4 days in the fridge.
With walnuts?
Yes, ground walnuts instead of almonds.
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More hungarian ideas
- Semmering bread
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- Punch slices, another way
- Almond biscotti
- Almond pillows
- Almond bars
- Almond wreaths
- Hussar buttons
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