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Hungarian chocolate cake



  • 100 g chocolate milk
  • 100 g butter dont substitute
  • 160 g icing sugar
  • 7 eggs
  • 150 g flour


  • 3 eggs
  • 210 g icing sugar
  • 150 g butter
  • 50 g chocolate


  • jam



  • Melt chocolate and let it cool to room temperature
  • Beat butter and icing sugar then add in yolk one at a time
  • Once all yolks is added in, pour in melted chocolate and beat for 20 minutes
  • In another bowl, beat egg whites until stiff then fold in flour a little at a time, folding it lightly
  • Mix the yolk mixture and white mixture, folding lightly
  • Pour batter into a heart shaped pan and bake at 350 F for 30 minutes or until knife inserted in center comes out clean (please do watch out for your oven temperature. each oven has differ temperature and sometimes the accuracy is not reliable unless you have oven temperature measurement)
  • Cool cake on rack then slice into two layers


  • Crack the eggs into a bowl and add in icing sugar.
  • Over steam (double boiler), mix them until thickened
  • Melt chocolate and butter then add into lukewarm eggs
  • Keep stirring until cool to room temperature


  • Place a layer of cake on serving plate and spread with some peach jam
  • Slowly and carefully, top the peach jam with the chocolate creme then stack the other layer on the top
  • Spread with jam again then pour the rest of the chocolate creme covering the jam and to sides of cake
  • Wait for an hour until chocolate is a bit harden and slice to enjoy 🙂