Hungarian Chocolate Cake🇭🇺

Instructions:

1. Preheat oven to 175°C (350°F). Grease and line a 9-inch (23 cm) round cake pan.
2. Melt chocolate & butter together over a double boiler (or gently in the microwave). Stir until smooth.
3. Beat egg yolks & sugar until pale and creamy. Add vanilla, flour, and ground walnuts, then fold in the melted chocolate mixture.
4. Whip egg whites with a pinch of salt until stiff peaks form. Gently fold them into the chocolate batter.
5. Bake for 30–35 minutes until set but still moist inside. Don’t overbake—it should stay fudgy. Let it cool completely.
6. Prepare glaze: Melt chocolate, butter, and powdered sugar until smooth. Pour over the cooled cake and spread evenly.
7. Chill slightly, then serve. Traditionally, it’s enjoyed with a dollop of whipped cream or a sprinkle of powdered sugar.

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👉 This cake is dense, rich, and very “old-world European” in style—like something you’d find in a Budapest café with coffee.

Ashley, would you like me to also give you a layered Hungarian-style chocolate torte (with cream filling), or keep it as this simple fudgy version?