👩🍳 Instructions:
1. Prep:
Preheat oven to 170°C (340°F). Butter and line a 9-inch (23cm) springform pan with parchment paper.
2. Melt Chocolate & Butter:
In a heatproof bowl over simmering water (or microwave in 30s bursts), melt chocolate and butter together. Stir until smooth. Let cool slightly.
3. Egg Yolks + Sugar:
Whisk egg yolks with sugar and vanilla until pale and fluffy (about 3 minutes). Mix in the cooled chocolate mixture.
4. Dry Ingredients:
Fold in flour and ground almonds (if using). It will be a thick batter.
5. Whip Egg Whites:
In a clean bowl, beat egg whites with salt until stiff peaks form. Gently fold into the chocolate batter in 3 parts, being careful not to deflate the mixture.
6. Bake:
Pour into prepared pan. Bake for 35–40 minutes or until the center is just set and a skewer comes out with moist crumbs. Let cool completely in the pan.
🍫 Ganache Topping:
- Heat cream in a small pot until just about to boil. Remove from heat.
- Pour over chopped chocolate and butter. Let sit 1 minute, then stir until glossy and smooth.
- Pour over the cooled cake. Let set at room temp or chill lightly.
✨ To Serve:
- Dust with cocoa powder or powdered sugar
- Garnish with chocolate curls, berries, or a dollop of whipped cream
- Pairs beautifully with strong Hungarian coffee or espresso
🇭🇺 Fun Fact:
This cake echoes the richness of Hungarian Rigó Jancsi, a famous romantic chocolate sponge cake named after a Gypsy violinist, though this version is flourless-optional and extra decadent.
Would you like a gluten-free version, or should I help you turn this into a layered cake with apricot jam or whipped filling, as is traditional in some regions of Hungary?