Ella Cake

Name: Ella Cake
Total time: 1 h 30 min
Yield: 12 slices
Cuisine: Hungarian
Ingredients: 7 egg yolks; 140 g sugar; 200 g dark chocolate (60%), melted and cooled; 7 egg whites; 1 tablespoon breadcrumbs; 1 pinch of salt; Cream: 500 ml whipping cream; 2 tablespoons icing sugar; 1 teaspoon vanilla extract; To decorate: cocoa powder or chocolate shavings

Time: 1 hour 30 minutes + chilling12 slicesapprox. 380 kcal / serving (estimated)approx. 6 g protein / serving

Ella cake is an old Hungarian chocolate cake made with almost no flour (just a spoonful of breadcrumbs): dense, moist chocolate layers with light whipped cream. It is simple yet elegant, a lovely cake for celebrations.

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Method

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Preheat the oven to 170 °C (155 °C fan). Line the bottoms of two 20 cm cake tins with baking paper and grease the sides.
Melt the chocolate over steam or in the microwave on low power, and let it cool to lukewarm.
With a mixer, beat the egg yolks with the sugar for 6-8 minutes until fluffy. Fold in the lukewarm chocolate.
Beat the egg whites with a pinch of salt until stiff. Stir one third into the chocolate mixture to loosen it, then gently fold in the rest, and finally the breadcrumbs.
Divide the batter between the two tins and bake for 25-30 minutes until a skewer comes out clean. Leave in the tins for 10 minutes, then cool completely on a rack. The cakes sink slightly, which is normal.
Whip the cream with the sugar and vanilla until stiff. Spread half on one layer, top with the second layer, and cover the top and sides with the remaining cream.
Dust with cocoa and chill for 2 hours before serving.

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

Tips

Add the chocolate lukewarm to the yolks, not hot.
Fold the whites gently to keep the layers airy.
Bake at a low temperature so it does not dry out.
Chill the cake before serving to make slicing easier.

Frequently asked questions

Is it gluten-free?

Yes, if you replace the breadcrumbs with almond flour.

How long does it keep?

3 days in the fridge.

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