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Kossuth Cakes

These little cakes are like a Whoopie 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 marries the two beautifully. They are a bit involved but well worth the time and calories. Each part can be made ahead and can be assembled before serving.

Makes 12


3 egg whites

2 egg yolks

1/3 cup flour

1/3 cup sugar

1/2 teaspoon vanilla

pinch of salt

  • Preheat the oven to 425 degrees

  • Beat egg yolks with sugar and salt until light

  • Into that mixture, beat in the sifted flour and vanilla

  • In a clean bowl beat the egg whites until stiff, add to the batter and fold in thoroughly

  • 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 12 Kossuth Cakes


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