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Hungarian Amandina Cake
A classic Hungarian dessert with layers of cocoa sponge, silky chocolate cream, and a glossy chocolate glaze—decadent yet light!
🍫 Ingredients
For the Cocoa Sponge:
- 4 large eggs, separated
- ½ cup (100g) sugar
- ½ cup (60g) all-purpose flour
- ¼ cup (20g) cocoa powder
- 1 tsp baking powder
- Pinch of salt
For the Chocolate Cream:
- 1 ½ cups (350ml) milk
- 3 tbsp (25g) cornstarch
- 3 tbsp (25g) cocoa powder
- ¼ cup (50g) sugar
- 1 tsp vanilla extract
- ½ cup (115g) unsalted butter, softened
For the Chocolate Glaze:
- ½ cup (90g) dark chocolate, chopped
- ¼ cup (60ml) heavy cream
- 1 tbsp honey or corn syrup (for shine)
For Decoration:
- Toasted almond flakes
📝 Instructions
1. Bake the Cocoa Sponge:
- Preheat oven to 350°F (175°C). Line an 8-inch (20cm) round pan with parchment.
- Whip egg whites with salt until stiff peaks form. Gradually add sugar, then yolks, one at a time.
- Sift in flour, cocoa, and baking powder. Fold gently.
- Pour into pan and bake 20-25 mins. Cool, then slice horizontally into 2 layers.
2. Make the Chocolate Cream:
- Whisk milk, cornstarch, cocoa, and sugar in a saucepan. Cook over medium heat, stirring, until thick (~5 mins).
- Off heat, stir in vanilla and butter until smooth. Cool completely.
3. Assemble:
- Spread half the cream on the bottom sponge layer. Top with the second layer.
- Cover the top and sides with remaining cream. Chill 1 hour.
4. Glaze & Decorate:
- Heat cream until steaming, pour over chopped chocolate, and stir until smooth. Add honey.
- Pour glaze over the cake, letting it drip down the sides.
- Sprinkle with toasted almonds while glaze is wet.
💡 Tips
✔ For extra moisture, brush sponge layers with simple syrup (1 tbsp sugar + 2 tbsp water, heated).
✔ Make ahead: Assemble the cake a day before—flavors meld beautifully!
☕ Serving Suggestion
Pair with Hungarian coffee or a dollop of whipped cream.
A nostalgic Hungarian treat—elegant, chocolatey, and utterly irresistible! 🇭🇺✨
(Store refrigerated for up to 3 days.)
