Polish Style Chocolate Cake Food

MURZYNEK (POLISH CHOCOLATE CAKE)

Steps:

• Place butter, sugar, water, cocoa powder, and vanilla sugar in a pot. Put on low heat and stir until all ingredients combine and sugar has melted well. Don't stop stirring so the sugar won't burn on the bottom of the pot
• Save half a cup of the cocoa butter on the side and let the rest cool down a bit
• Preheat oven to 180. Grease with butter and dust with flour your baking pan. I use 22x12 and 5cm deep. It's ok if your pan is a bit longer or deeper. Mine grows quite high
• In the bowl mix flour and baking powder. Mix to combine with whisk, spatula or spoon. Pour your cocoa butter and mix it together by adding gradually eggs. One at the time. If you want to add nuts this is your cue to do so
• Pour the mixture into earlier prepared baking pan and bake for 35-45min. you can check if it's done with a wooden stick. If it comes out nice and dry the bake is done
• Let it cool a bit and remove it from the form. Place on cooling rack and pour over earlier saved chocolate sauce. Make sure you have a plate underneath to prevent from the mess. Let it set
• All done. Cut into 2 cm slices and enjoy with a nice cuppa

POLISH STYLE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and baking powder. Set aside.
• In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then add the vanilla. Add the flour mixture alternately with the milk. Mix to combine.
• Pour batter into a 9x13 inch pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool.
• Spread whipped topping over cooled cake and place sliced bananas on top. Store in refrigerator.

WUZETKA: POLISH CHOCOLATE CAKE WITH CREAM

Steps:

• Mix the flour and cocoa powder together.
• Whip the egg whites, gradually add sugar, continue to whip until the mass becomes stiff. Add one egg yolk and continue whipping to a fluffy mass.
• Gradually add the flour/cocoa mix and blend together at the lowest speed.
• Grease the mold with butter and line with baking paper. Pour in the batter and even it out. Bake for approx. 30 minutes at 340°F/170°C.
• Remove the sponge cake from the oven and let it cool for 20 minutes, then remove it from the mold.
• Dissolve gelatin in 10 tablespoons of hot water, leave aside to cool.
• Whip very cold cream in a metal bowl. When it thickens, add a spoonful of powdered sugar and continue to whisk. When it thickens sufficiently, add cooled gelatin.
• When the cake is sufficiently cooled down, cut it into two layers. Coat the bottom layer with jam mixed with rum. Spread the whipped cream on top. Place the top layer of cake on top.
• For ganache, heat milk with butter, add chopped chocolate, wait a bit and mix. Pour the chocolate topping over our assembled cake.
• When ganache sets, slice the cake into even cubes. Decorate each portion with whipped cream.

MURZYNEK POLISH CHOCOLATE CAKE RECIPE

Steps:

• In a pot, melt the margarine, sugar, milk, and cocoa.
• Pour off ½ cup of the glaze (you will use it as a frosting).
• Preheat the oven to 356°F (180°C).
• Separate the egg yolks from egg whites.
• Beat the egg whites with a bit of salt until stiff.
• Beat the cooled chocolate glaze, gradually adding the egg yolks.
• Sift the flour and baking powder and gradually add it to the chocolate glaze, mixing all the time.
• Turn off the mixer. Using a spoon, add the beaten egg whites very slowly and gently. Stir in one direction only.
• Bake in the 12'' bread pan for about 45 minutes.
• When the cake is cold, pour the frosting over it. Serve cold!

POLISH HONEY CAKE

Steps:

• Brush 4 (1 1/2 cup) brioche tins with melted butter, and sprinkle with 1/4 cup of the bread crumbs. Set aside.
• Preheat oven to 375 degrees F.
• Place honey in a mixing bowl and set over a pot of steaming water; warm until it gets loose. Add the sugar and egg yolks to the honey, and whisk until frothy. Remove the bowl from the heat and whisk in remaining bread crumbs and hazelnuts.
• In a separate bowl, whisk the egg whites until stiff and fold into the batter. Place mixture into the brioche tins and bake for 45 minutes.
• When cool remove from pan and garnish with whipped cream and a drizzle of honey.

POLISH CHOCOLATE & WALNUT CAKE

Steps:

• Heat the oven to 170C/150C fan/gas 3½. Line a 30 x 22cm shallow baking tin with baking parchment. Sift the flour and mix it with cocoa, then set aside. Beat the egg whites until stiff, then add the sugar to them in small batches. Add the egg yolks, one by one, whisking constantly. Tip in the flour mixture and gently fold everything together with a spatula. Pour the prepared batter into the lined tin and bake for 35 mins. Cool for 5 mins, remove from the tin and re-line the tin with baking parchment.
• To make the meringue, whisk the whites until stiff, then gradually whisk in the sugar, one tablespoon at a time. When you have a stiff and shiny meringue, fold in the finely chopped walnuts, flour and star t ch. Spread the mixture into the re-lined tin and cook for 40 mins on the same heat. Remove from the oven and leave to cool.
• For the chocolate glaze, heat the cream over low heat, then remove from the heat, pour the chopped chocolate into it and mix it until it melts and becomes shiny.
• Cut the cooled chocolate sponge cake and meringue into two layers. Put the nut meringue on top of the bottom layer of sponge and sprinkle on some of the reserved walnuts. Add another layer of meringue and then the upper layer of chocolate sponge cake and cover the top with chocolate glaze. Decorate with walnuts. Put the finished cake in the fridge for 1-2 hrs before serving.