These little cakes are like a whoppie pie but far more sophisticated. The cake is similar to a ladyfinger, the filling is a bittersweet chocolate enriched with butter, sugar and egg yolks and the whipped cream just marries the two beautifully. They are a bit involved but well worth the time and calories. Each part can be made ahead and assembled before serving.
CAKES:
3 egg whites
2 egg yolks
1/3 cup flour
1/3 cup sugar
A pinch of salt
½ teaspoon vanilla
- Beat egg yolks with sugar and salt until light
- Beat in the sifted flour and vanilla
- In a clean bowl beat the egg whites until stiff and fold in thoroughly.
- Preheat oven to 425 degrees
- Drop the mixture onto parchment lined baking sheets. Use a 1 1/2” cookie/ice cream scoop
- Bake for 8 minutes until light brown. Allow to cool a few minutes before moving them to the rack.
CHOCOLATE FILLING
2 ½ ounces bittersweet chocolate
¼ cup butter
8 ounces confectioners’ sugar
2 tablespoons warm water
2 egg yolks, room temperature
Pinch of salt
½ teaspoon vanilla
- Melt chocolate and butter together in a double boiler
- Beat in the sugar and the water
- Remove from the heat and beat in the egg yolks, vanilla and salt
SWEETENED WHIPPED CREAM
1 cup whipping or heavy cream (this must be very cold)
½ teaspoon vanilla
¼ cup sugar
- Make the whipped cream by combining the cream, sugar and vanilla in a chilled bowl and whip until almost stiff
TO ASSEMBLE THE CAKES
- When the cakes are completely cool, spread the flat side of each with about a teaspoon of chocolate filling.
- Put a few tablespoons of whipped cream on the chocolate side of the cake and sandwich with the second cake.
- Dust with confectioners sugar to serve
- Makes about 12 Kossuth Cakes
