Kossuth Cakes

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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. 



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.



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



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



  • 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




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