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Lúdláb Cake served on a plate
Classic and tasty homemade Lúdláb Cake

Hungarian Chocolate Cherry Cake (Lúdláb)

Author: Flavelo
Recipes Cakes and Desserts
The Lúdláb (Goose Foot) Cake is a crown jewel of Hungarian confectionery, a perfect marriage of Parisian cream (chocolate ganache) and classic sponge cake. Named after its traditional triangular slice shape resembling a goose's foot. The secret of a real Lúdláb is balance: the harmony of bitter dark chocolate, rich cream, and tart sour cherries, held together by a soft sponge.
🕒 Prep Time 40 mins
🍳 Cook Time 40 mins
⌛ Total Time 3 hrs
🍽️ Servings 10 servings
🔥 Calories 650 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Cake pan (9 inch / 22 cm)
  • Stand mixer
  • Double boiler
  • Spatula
  • Spreading knife

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat the oven to 350°F (180°C). Melt the chocolate for the dough over steam, then let it cool to lukewarm.

Tip: The chocolate shouldn't be hot, or it will cook the eggs.
2 ✓

Cream the butter with the sugar until fluffy, then mix in the egg yolks and the lukewarm chocolate.

Tip: Sugar crystals help aerate the butter.
3 ✓

Sift in the flour and baking powder, and mix.

Tip: You will get a thick batter here.
4 ✓

Beat the egg whites into stiff peaks and carefully fold into the chocolate mixture in two batches.

Tip: This lightens the batter. Do not deflate the foam!
5 ✓

Bake for 35-40 minutes. Let it cool completely.

Tip: Perform a toothpick test!
6 ✓

Cream: Whip the cold heavy cream with the powdered sugar until stiff. Fold in the sour cherries.

Tip: Simplified cream: a lighter, creamier version compared to the classic dense ganache.
7 ✓

Pile the cream onto the sponge cake, chill, then coat with melted chocolate.

Tip: The chocolate sets quickly on the cold cream, work fast!

Recipe FAQ

Why did the cream become grainy?
The emulsion of chocolate and cream broke. This happens if you overbeat the cream or there is too big a temperature difference between ingredients. Warm it up slightly and mix again.
Why did the sponge collapse?
The egg white foam was unstable, or you opened the oven too soon.

Ingredients

  • 7 oz Dark Chocolate (min. 50%, for dough)
  • 5 oz Butter (room temperature)
  • 2/3 cup Granulated Sugar
  • 4 large Eggs (separated)
  • 1 cup All-Purpose Flour (+2 tbsp)
  • 2 tsp Baking Powder
  • 1 3/4 cups Heavy Cream (cold)
  • 1/2 cup Powdered Sugar
  • 10 oz Pitted Sour Cherries (drained)
  • 5 oz Dark Chocolate (for coating)