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Hungarian Chocolate Cake

kept byOcean
recipe byscharffenberger.com
Notes: 

This recipe is adapted from a 1974 recipe in the New York Times.
Serves 8 to 10 people.

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Ingredients: 

10 egg yolks
2/3 cup sugar
10 tablespoons unsalted butter
4 ounces SCHARFFEN BERGER 70% Cacao Bittersweet chocolate
4 ounces SCHARFFEN BERGER 62% Cacao Semisweet chocolate
1 cup very finely ground pecans
8 egg whites
¾ cup apricot preserves
2/3 cup chopped pecans


 

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