White Truffle Chocolate Cake

dsc_8187

Made this beauty for a girls night out the other week, where we gathered to taste lots of delicious cakes and especially to enjoy each other’s company. We had about 10 different cakes to taste on that evening, and Boy, was I full the next day?! Anyway, I say it worth every crumb!
dsc_8194
This is actually my favourite chocolate cake recipe that I reproduce every Christmas for the past few years, so basically I can say is our traditional Christmas desert. My Mom never makes a cake like this for Christmas. She usually makes a few different tray bakes, and bite size cookies, and of course the very traditional Beigli (in two flavours: walnuts and poppy seeds) which is the most popular Hungarian pastry for Christmas.
dsc_8191
This cake though, became my very own tradition, and I hope that one day my kids will talk about it to their friends and children with a smile on their faces and referring to it as The Traditional Christmas Cake of Mom.
Ah, well, Christmas is not even here, yet, look at me talking all about it! We will be travelling to Europe again, to see family and friends over the winter holidays, so I might not even be able to bake this cake this year, although in previous years I managed to do it even though I don’t feel very comfortable baking in another kitchen other then my own. Will see, will see….
dsc_8189
Here’s the recipe for you.
Ingredients:
1 cup water
5 Tbsp cocoa powder (unsweetened)
2,5 cup all purpose flour
1 cup brown sugar
2 tsp bicarbonate of soda
1 little natural yogurt (without any flavour)
1 tsp vanilla extract
1 tsp baking powder
2 eggs
200 gr butter (unsalted)
1 tsp almond extract (this time I actually put 2 tsp and I loved the more intense almond taste)
juice squeezed from 1/4 orange
100 gr good quality dark chocolate roughly chopped
salt
Ganache cream:
600 ml heavy cream
150 gr white chocolate
You need to prepare the cream on the previous day of baking. In order to do this you need to pour the cream into a pan, put it on the stove. Chop the chocolate in small pieces and stir in the cream until its melted. Make sure it’s not boiling, it only needs to get warm enough until the chocolate melts in. When it’s done, put it aside to cool completely, then put it in the fridge for the night or at least 6 hours.
Method:
Preheat your oven. Put the water, cocoa powder and butter in a pan and stirring it, bring it to boil on the stove, then put it aside to cool down.
Mix the flour, salt, bicarbonate of soda, baking powder and sugar in a bowl. Stir in the water with the butter and chocolate, add the eggs, vanilla extract, almond extract, orange juice, yogurt, and finally the chopped chocolate. Stir everything just only until all is combined.
Grease and line (the bottoms only) the tins with baking paper. I used 3 separate tins, each of 9″ (23 cm) large, so at the end there was no need to cut any layers.
Pour the batter evenly into the cake tins and bake for about 30 minutes. Take it out from the oven then leave to cool in the tins completely before filling your cake.
With an electric mixer beat the white chocolate cream and fill the cake. I put generous amount of cream on each layer, and I covered the cake whit the remaining filling, but I wanted to have a rustic half naked cake, so I scraped off any excess to achieve this vintage look. Finally I decorated it with roses from my garden.
dsc_8195
dsc_8192
Advertisements

Hungarian Máglyarakás Cupcakes – Bonfire Cupcakes With Meringue Frosting

DSC_3077

It’s pure coincidence that I made these cupcakes so close to the British Bonfire Night. Truth is I was kind of challenged to make this by a friend, and the fact that I made them now has nothing to do with Bonfire Night.

DSC_3081

The Máglyarakás Cake is very traditional in Hungary. Specially in schools at meal time, because it is made of left over bread, croissons, brioche, etc… It is a great recipe to use leftover food. And very delicious! My friend told me I should try to transform this cake into cupcakes and I excepted the challenge 🙂

DSC_3090

Ingredients:
-4  few days-old all butter croissants
-300 ml full fat milk
-200 ml cream
-2 eggs (separated)
-8 Tbsp brown sugar
-2 Tbsp icing sugar
-2 tsp vanilla seeds essence (or 1 vanilla pod)
-half of finely grated lemon zest (unvaxed)
-80 gr almond flakes (or finely ground walnut)
-3 apples
-5 g butter
-1 teaspoon cinnamon 
-2 Tbsp apricot jam
-butter for greasing
-12 tsp ob breadcrumbs
 
DSC_3062
DSC_3066
Method:
  1. Take a cupcake tin and grease the holes with butter. Sprinkle in each hole a tsp of breadcrumbs and shake it so it sticks to the sides. Preheat oven to 180 C.
  2. Heat the milk and cream on medium in a saucepan with 3 Tbsp sugar.
  3. Put the egg yolks into a bowl then add the vanilla, 3 Tbsp sugar, lemon zest and whisk briefly, then add the milk and stir all together.
  4. Cut the croissants in cubs and then mix with the milk mixture and leave it to soak for about 5 minutes, then using an ice cream scoop arrange nicely on the bottom of the cupcake tin.
  5. Peel the apples, remove the cores then slice finely. Heat the butter in a saucepan, add the apple slices, 2 Tbsp sugar and cinnamon. Heat on medium for about 5  minutes until gets soft but not mushy. Sprinkle the top with the almond flakes.
  6. Place the tin in the oven and bake for 35-40 minutes. When done let it cool a little, place them on a baking tray.
  7. Before the end of baking put the egg whites into a bowl and using the electric mixer whip it with the icing sugar for about 10 minutes until is shiny and firm. Add 2 Tbsp jam and fold in carefully.
  8. Spoon the egg whites over the top of apples, and arrange it nicely: you can make patterns with a fork or just make it rustic with the back of a spoon. I used an icing bag with a decorator tip at the end and tried two different designs.
  9. Put it back in the oven for only few minutes. Watch them closely because they shouldn’t burn only get a golden and crispy look.
  10. These are best when served warm.

DSC_3069

DSC_3087

DSC_3085

DSC_3079