Hungarian Chestnut Cake🇭🇺..

Instructions:

1. Bake the sponge:
   • Preheat oven to 175°C (350°F).
   • Beat egg yolks with sugar until pale and creamy.
   • Sift in flour, cocoa powder, and salt.
   • Whip egg whites until stiff, then gently fold into batter.
   • Bake in a greased 9-inch round pan for 25–30 minutes. Cool completely, then slice into 2 or 3 layers.
2. Make the chestnut cream:
   • Beat softened butter with powdered sugar until fluffy.
   • Add chestnut purée, vanilla, and rum. Beat until smooth and creamy.
3. Assemble:
   • Spread chestnut cream between each sponge layer and over the top.
   • Chill for 30 minutes to set.
4. Glaze:
   • Melt chocolate, butter, and powdered sugar until smooth.
   • Pour over the cake, letting it drip beautifully down the sides.
5. Serve:
   • Traditionally garnished with whipped cream swirls and chocolate shavings.

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✨ The result: a soft chocolate sponge with a rich, nutty chestnut cream and glossy chocolate finish. Very elegant and festive!

Ashley, do you want me to also give you the no-bake Hungarian chestnut cake version (made with biscuits and chestnut cream), which is also super popular at Hungarian family gatherings?