Click on the Cookbook for the Recipes



Jim used to come home from work and the funny thing was it always took him too long to come inside. What is that man doing out there I wondered? Then one day I went out to see. He was finishing a chocolate bar and was heading for the trashcan with the wrappers. So what else is there to make for a chocoholic’s birthday? Happy Birthday Darling!

6 eggs separated
3/4 cup sugar
1/2 cup cocoa
2 Tbsp cake flour
1 batch of cocoa buttercream

• Preheat oven to 350F
• Line a large, rimmed cookie sheet with parchment paper.
• In a large bowl, beat the egg yolks and sugar until thick and lemon coloured.
• In a small bowl, sift together cocoa and flour. Whisk it to combine.
• Stir half of the cocoa flour mixture into the yolks and set aside.
• With clean beaters beat the egg whites until stiff peaks form.
• Gently fold about a third of the stiff egg whites into the yolk mixture.
• Add the remaining cocoa-flour mixture and gently fold into the batter.
• Gradually fold in the remaining egg whites. Be careful not to crush them.
• Spray the parchment lined cookie sheet with cooking spray.
• Pour the batter on the cookie sheet.
• Gently smooth out the top.
• Bake at 350F until the middle springs back.
• Carefully invert cake over a clean kitchen towel and peel away parchment paper.
• Using towel to guide, roll up from the short side and leave to cool.
• Carefully unroll cake.
• With serrated knife, trim short ends of cake.
• Spread with cocoa buttercream.
• Re-roll the cake and place, seam-side down on a platter.
• Cover with a thin layer of the buttercream.
• Place in the fridge to firm up.
• Spread the top with the remaining buttercream.
• Chill the cake.
• Half an hour before serving move cake to the counter and cut into slices.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!