Kakaós Csiga Chocolate Swirl Buns

Another pastry stall staple from Hungary, these chocolate swirls are everyone's favourites and keeping many students happy on their way to school or uni. Great with your morning coffee too replacing the usual pain au chocolat or croissant. I made the dough with slow, overnight cold fermenting in the fridge again. This seems to make the pastry much more digestible and so much easier to work with. Of course you can prove it in a warm place until it doubles in size which is much quicker, but overnight proving seems to fit in with our daily routines so much better at the moment. The dough is always ready for rolling and baking in the morning or whenever you are ready to bake. Take it out of the fridge 30 minutes before rolling and shaping to allow it to come to room temperature.

For the dough:

500g plain flour

7g dried yeast

pinch of salt

3 tbsp caster sugar

1 whole egg

1 egg yolk

250ml milk

80g butter

For the filling and glazing:

unsweetened plain cocoa powder

icing sugar

50g butter

200 ml milk

1 tsp caster sugar

few drops of vanilla extract

Scald the milk with the butter by heating it until almost boiling then leave it to cool to a lukewarm temperature. This will make the pastry nice and soft when done. While the milk is cooling, sift the dry ingredients for the dough together in a mixing bowl, mix well, add the beaten egg and yolk, and mix in the lukewarm buttery milk. Knead it for about 10 minutes until feels doughy and the dough comes away from the side of the bowl. If you are leaving it to prove in the fridge overnight, place the dough in a lightly oiled large plastic bag and put in the fridge. Alternatively you can leave in a warm place for 1-2 hours or until doubles in size.

When ready to bake, allow the dough to come to room temperature then roll out into a rectangle shape on a floured surface to about 1cm thickness. Brush it generously with melted butter and sprinkle with the cocoa until it is completely covered and no pastry is showing. Repeat the same with the icing sugar. This is best done with a small sieve. Roll it up from the long end so you have a long cylinder. Cut 1cm thick slices and place these swirls on a lined baking sheet spaced well apart. Let it prove in a warm place until you heat the oven to 180C. Bake for 20 minutes or until cooked through. Heat the milk with the sugar and vanilla extract and as soon as the buns are out of the oven, brush them generously with the hot milk. This will give a soft and fluffy finish to the pastry. Cool on a wire rack. They freeze well too, when frozen, allow to come to room temperature before eating and warm up in a hot oven for 5 minutes.

Lovely Lamingtons Kókuszos Kocka

Our recent trip down under made me realise one of my favourite childhood treats the chocolate coconut squares are one of Australia's national dishes! Although the Hungarian version often has honey in the sponge mix, this one is a great store cupboard afternoon cake that can be ready in an hour. I made a small batch of sponge with wholemeal self-raising flour this time as that was all I had left in my cupboard. But feel free to use plain flour and add more baking powder.

Sponge mix:

4 eggs, whites and yolks separated

5tbsp caster sugar

8tbsp self-raising wholemeal flour

1tsp baking powder

4tbsp water

few drops of vanilla extract

For the coating:

150ml full fat milk

40g plain cocoa powder

40g butter

200g caster sugar

dessicated coconut

Preheat oven to 180C. To make the sponge base, beat the egg yolks with the sugar until smooth and pale colour. Add the vanilla extract and water, mix well. Gradually add the flour and baking powder. Beat the egg whites until firm peaks form and fold into the sponge mix gently to keep it light and airy. Bake in a lined baking tray (I used a 20x30cm brownie tray) for 20-25 minutes until cooked through. Cool on a wire rack then cut into small squares about 4x4cm. 

Make the chocolate coating. Put the milk, cocoa powder, sugar, butter into a bowl and gently heat over a pan of simmering water. Stir and mix as it melts together. When all smooth, take it off the heat and dip the sponge cubes into the chocolate sauce with the help of a fork. Roll it around on a plate of dessicated coconut until covered all over then place on a tray to cool and set completely. This will keep fresh for a few days.

Chocolate cream gateau Lúdláb torta

One of my absolute favourites from childhood. Lúdláb torta is a rich triple layer chocolate cake with a thin cocoa sponge base, a deep chocolate cream filling dotted with dark rum soaked cherries and covered with dark chocolate topping. I made this cake for a friend's birthday couple of weeks ago and managed to save a slice for the picture. All the girls loved it and the cake tin was licked clean before I even put it on a cake stand! But the biggest compliment came from our friend's dad Richie who has eaten many cakes in his life, he said it was THE best chocolate cake he had ever had! How brilliant is that? As I didn't scrimp on proper dark chocolate, cream and butter, it is definitely a cake for days when you are not counting calories!

For the sponge base:

2 eggs, yolks and whites separated and egg whites beaten until peaks form

4 tbsp caster sugar

4 tbsp plain flour

2 tbsp cocoa powder

2tbsp water

1tsp baking powder

few drops of vanilla extract

For the filling:

500ml double cream

400g caster sugar

500g unsalted butter, cut into small cubes

200g dark chocolate (50%) broken into small pieces

few drops of vanilla extract

350g frozen morello cherries, thawed, drained and soaked in a couple of tbsp dark rum

Topping:

100g dark chocolate (50%) broken into small pieces

1tbsp flavourless oil (sunflower or groundnut)

Preheat oven to 180C/gas mark 6. To make the sponge, cream together the egg yolks with the sugar. Add the vanilla extract, cocoa powder, water and mix until smooth. Gradually add the flour and baking powder, mix well then add the beaten egg whites, folding in gently so it adds air to the sponge mix. Pour into a greased, lined 23cm cake tin and bake in the oven for 15-20 minutes, until cooked through. Cool it down before putting the filling on top.

Make the filling by warming the double cream with the sugar until gently dissolves, then bring it to the boil for a few minutes. Take it off the heat, mix in the dark chocolate, stirring until completely smooth and dissolved. Add the vanilla extract and stirring continuously, add the butter cubes until all melted and smooth. Let it cool down and stick it in the fridge for half an hour to thicken slightly. Mix in the rum soaked, drained cherries and pour it over the sponge base. I left the base in the cake tin and poured the thick creamy filling on top, then put it in the fridge until completely set. I left it there overnight and it was perfect by the morning. For the topping, melt the dark chocolate in a bowl over simmering water, making sure the bowl doesn't touch the water. When melted, mix in the oil until smooth and pour over the cake. Smooth it with a spatula or make rough peaks as you wish. You could sprinkle chocolate shavings on top to make it more of a celebration cake.

 

 

 

Chocolate coated cherries and prunes

I didn't intend to make these sweets. They ended up being a by-product of the szaloncukor batches I was making yesterday, but actually they are really delicious and make great christmas presents! I had some leftover melted dark chocolate I was using for dipping the marzipan nuggets, and didn't want to waste them. I also had open boxes of dried sour cherries and soft stoned prunes. Remembering how nice the shop bought chocolate coated dried fruit can be, I quickly made a couple of handfuls of these little treats. You could use any dried fruit you prefer, golden sultanas, figs, cranberries or even nuts would also be great. I used Lidl's 50% dark chocolate, chopped and melted in a bowl over simmering water. Make sure the bowl doesn't touch the water though. Dip them with the help of a fork and cool on baking parchment. Put in the fridge for 30 minutes so it is properly set, then they are ready to box. I covered a cardboard box with christmas wrapping paper to turn it into a festive gift.

Chocolate dipped marzipan sweets Marcipános szaloncukor

In Hungary there is no Christmas without szaloncukor. These chocolate coated sweets are essential part of Christmas, you can buy them everywhere in large boxes and they are used as tree decorations. There are lots of different fillings, I chose one of my favourite which is a dark chocolate coated marzipan. Really quick and easy to make at home, they make great presents too, individually wrapped and if you feel adventurous you could hang them up the tree with some ribbon. 

To make about 500g or 35-40 sweets:

200g ground almond

150g icing sugar

few drops of almond extract

200g dark chocolate, chopped

about 40ml water

To make the marzipan, mix the ground almond with the icing sugar and gradually add some water until you get a paste that is easy to knead and mould into balls. Be careful not to add too much water as it will get too soft. Add a few drops of almond extract, knead it until well mixed, now you have your marzipan ready to mould. Form small bite size pieces with your fingers. Put the chocolate in a bowl and melt it over some simmering water, making sure the bottom of the bowl doesn't touch the water. When completely melted, dip the marzipan pieces into the chocolate with a fork and place them on baking parchment. When all done, put them in the fridge to set, this will take about an hour, after which they will be ready to be wrapped.

Chocolate and Walnut Squares

These little nutty truffle like sweets which are also gluten free are lovely to have after dinner with coffee. They are incredibly easy to make as they don't need any cooking or baking. I found this recipe in a fellow foodblogger's recipe collection (Lilafüge) when I was looking for something small, simple and chocolaty to make last weekend.  I adjusted a couple of ingredients to match our UK availability. They are called Diós Kocka and usually served around Christmas, cut into very small squares as they are really intense in flavour, chocolate and walnuts. You could make it with almonds or hazelnuts too, whatever you have in the cupboard. The chocolate ganache on top could be used for various toppings for cakes, very easy to make.

250g ground walnuts

230g icing sugar

1 tsp vanilla extract

50ml water

10g butter

100g dark chocolate, chopped

100ml double cream

Grind the walnuts in a food processor until resembles breadcrumbs. Heat the sugar with the water and vanilla extract until completely melted and starts to boil. Add the walnuts and butter and stir this paste around on a lower heat for a couple of minutes. Pour the mix into a small (I used 20x15cm) lined tin or baking tray, smooth the surface and allow to cool. In the meantime prepare the ganache topping. Heat the double cream in a pan until it is boiling. Take it off the heat and mix in the chocolate pieces until it is really smooth and completely mixed. Pour this on top of the walnut paste, smooth it down with a spatula and let it cool. Put it in the fridge and leave it for a few hours, it will harden even more and will be really easy to cut into small bit size squares.

 

Csokis diós jojó Chocolate and Walnut yo-yo

I took a few shots of these biscuits and chose a less christmassy looking one as it is still only October... For those craving for some Christmas glitter there are the silver sprayed Allium heads and a candle in the background :-) These little bite size biscuits are a perfect addition to coffee, tea or a hot spiced drink. Chocolate and walnuts are main ingredients in a lot of sweet dishes, cakes and biscuits around the holidays in Hungary and having a welcome selection of sweet nibbles is very traditional when you are having friends and family around. Box them up they make a great home-baked present too!

For the biscuit base:

350g plain flour

200g butter

150g caster sugar

1 egg

2 egg yolks

few drops of vanilla extract

1 tsp rum

pinch of salt

grated zest of half lemon

1 tbsp milk

For the walnut crunch coating:

2 egg whites, gently whisked

250g chopped walnuts 

For the filling:

100ml double cream

100g dark chocolate, roughly chopped

Mix and knead all the biscuit ingredients until smooth. Cover with clingfilm and refrigerate for an hour. Warm the cream and the chocolate and stir until it's completely melted, then cool it down. When cool, put it in the fridge to chill then lightly beat to get it slightly more firm. Preheat oven to 180C. When well chilled and easier to mould, roll your pastry with your hands into lots of cherry size balls. Dip them into the egg whites then coat them with the chopped walnuts and place them on a lined baking sheet. Bake for 20-30 minutes or until the nuts become a golden toasted colour and the biscuit cooked through. Cool and start assembling the yo-yo's by sticking two discs together with a small teaspoon of chocolate cream filling. This quantity makes about 25 yo-yo biscuits.

 

 

Meggyes csokitorta - Chocolate and Morello Cherry Cake

This was one of the cakes I made for the Macmillan Cancer Support coffee event we organised with a couple of friends. I thought it would be worth adding to my blog as it seem to be one of the most popular cakes yesterday afternoon. Its recipe is similar to the Rhubarb Cake recipe I posted in August, but I added some cocoa powder to the sponge mix. I found frozen morello cherries in Asda a while ago, they remind me much more of the fresh ones as opposed to the slightly soggy bottled cherries. Not sure if this cake really does exist in Hungarian cookbooks, it is a complete mix of all the things I love in cakes. Chocolate and morello cherries are two classic ingredients though so I could get away with it I reckon!

For the cake mix:

3 eggs

250 g icing sugar

100g cocoa powder

450 g plain flour

150 ml milk

150 ml flavourless oil (groundnut or sunflower)

1 tbsp baking powder 

350g frozen morello cherries (thawed and drained completely before baking)

For the filling:

bottle of morello cherry jam (Lidl)

150ml double cream

For the topping:

150ml double cream

150g dark chocolate, chopped

1 sachet ground arrowroot

Preheat the oven to 180C/gas mark 6. 

Beat the eggs with the sifted icing sugar and the cocoa powder until it is well mixed. Add the oil and the milk and mix well. Add the baking powder and slowly add the flour, mixing as you go so it doesn't get lumpy. Gently fold in the morello cherries. Pour the cake mix into a lined 23cm cake tin and bake for 40-45 minutes or until the testing skewer comes out clean and the cake is cooked through, even in the middle. Cool on a wire rack. You could do this the day before you actually need the cake.

When the cake is completely cool, slice it in half so you have two round discs. Spread the morello cherry jam over the bottom part. Whip the double cream until soft peaks form and spread this over the jam. Put the top disc on top of the cream and make the topping. Gently warm the double cream and melt the chocolate, stirring until completely dissolved and beautifully glossy. Take the pan off the heat and add the ground arrowroot to the topping, mixing well. It will start to slightly thicken. Slowly pour the topping over the cake, adding it gently so it covers the top evenly, looking a bit like a giant whoopie pie. Let it cool completely before serving. 

Serve it with softly whipped double cream on the side.