Hungarian Jansci Torta (and Deep Chocolate Cupcakes)

I can’t believe it’s been almost a month since I’ve baked anything from Rose’s Heavenly Cakes. Since that needs fixing, I made 2 cakes this weekend, in a failed attempt to catch back up with the group. I realized when I looked at my list of cakes that I only had one cake left in the flourless cakes chapter. Since the rest of the group is doing something from that chapter this weekend, I figured I would too. I made the Ginger Cheesecake back on June 21, 2010, and if the title of that post was anything to go by, it looks like I was playing catch up then, too. I think I tend to do that in the summer. The other one I baked this weekend was the deep chocolate rosebuds (or, in my case, cupcakes), which the rest of the group baked last weekend. Anyway, I don’t know why I put the Torta off for so long, but I’m glad I finally baked it.

The mise en place involves separating eggs, weighing sugar, toasting and grinding walnuts, and grating chocolate.

Mise en Place

Once the ingredients are ready, the rest is a snap. You whip egg yolks and sugar, make a meringue, fold nuts and chocolate into egg yolks, then fold meringue into the egg yolk mixture.

Folding Meringue into Egg Yolk Mixture

Pour the resulting mixture into a prepared pan. Since my pan was less than 3″ tall, as recommended, I added a parchment paper collar to it.

Ready for the Oven

Bake for 35 minutes, though I went for 40, because it looked really underdone at 35.

Baked and Cooling

After letting it cool in the pan for 5 minutes, unmold, remove the parchment, and watch it sink. Except mine didn’t really sink much.


I had a piece of this last night, and it was delicious. Moist, chocolatey, and nutty. Just what you would expect from a torte made with walnuts and chocolate, I guess! I brought the rest into work today, and got rave reviews.

Weekend Baking

As I mentioned, I also made the deep chocolate rosebuds, though since I don’t have a rosebud pan, mine were cupcakes. As you can see in the container to the right of the picture above, they developed craters where the ganache sunk through the batter. Whether they looked good or not, they certainly tasted good, and I think they really hit the spot with friends we had over for campfire and s’mores.


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