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.
