Back in the 70's and 80's there was an amazing little restaurant (seating for 16) in the Marina District of San Francisco. Headed up by a "retired" WWII U-Boat Commander who eventually ended his career at sea as Captain on freighters. In civilian life he enjoyed visiting the most exotic eating establishes in ports all around the world...and gathering the recipes for future use. His restaurant featured a different set of entrees every time you went there. The menu was prepared by hand calligraphy on parchment paper...done by a local retiree in exchange for dining privileges. Another senior woman exchanged her "Dobosh Torte on a similar arrangement, and it was something everyone wanted. Your recipe reminds me so much of her torte, I could smell and taste it again...after all these years ! THANKS !
Wow, what a fascinating story! It sounds like that was a truly special place with a unique charm and a passionate owner. It must have created an incredible dining experience. Thank you for sharing this nostalgic story! It's a wonderful thing when food can create such powerful connections and bring back cherished moments from the past. Cheers to the joy of culinary reminiscence! 🍰😊🍴
That was George Mardikian and the restaurant was called The Omar Khayyam. He also always gave the recipes away to anyone who asked for them exactly as restaurant owners gave them to him. Wonderful.
That looks really good! I remember when our local newspaper had a whole section devoted to cooking and recipes on Wednesday...used to save all of them...lucky you ran across this 1950 newspaper and could share this with everyone...it would have been lost to time. Thank you for sharing - it looks divine with the currant jelly and then chocolate on top. My aunt used to make this cake in the '60s where she would poke holes all over it and then pour hot jello into the holes...she always used to let us pick the flavor of jello - great memories...seeing you make this brought her to mind, along with her jello cake - thank you!
👋 Thank you for your comment! I'm so glad that you enjoyed the recipe and that it brought back memories for you. I absolutely love discovering forgotten recipes and bringing them back to life. It's amazing how food can connect us to the past and evoke such strong emotions. I hope you give this recipe a try and let me know how it turns out for you! 🍰👩🍳❤️
Oh yes, remember the Wednesday newspaper food section and recipes. Haven’t seen one as exciting and delicious as this one looks!!’ I can hardly wait to make it! Thank you so much for this recipe. Best wishes from San Diego, California, USA
@@victoriagoodman8144 sounds yummy...I always made this white cake recipe from my old Pillsbury cookbook from the very early '70s for my hubby's b-day (3-layer) and sliced up strawberries for between the layers, along with mashed up strawberries in whip cream between the layers, too, and iced the outside with the same whipped cream...with whole strawberries decorating the top of the cake...my hubby and your granddaughter think alike! He loved his whipped cream and NO Cool Whip for him...thanks for sharing!
Сегодня сделала этот тортик,масла канолы у меня не было,поэтому заменила его подсолнечным,прямоугольную форму заменила круглой разьемной,тоже за неимением,желе смородины у меня было свое,которое делала в прошлом году Очень вкусно и необычно,сочетание шоколада,тёртого фундука,смородины с ее кислинкой ,в общем,прекрасный десерт,который не стыдно предложить гостям,а потом слушать комплименты)) Спасибо автору за рецепт
Масло канолы это, оказывается обычное рапсовое масло. Мне оно не нравится - при жарке пахнет травой, и горит - температура плавления низкая. Подсолнечное масло подойдет прекоасно.
The recipe my grandmother made and I still do today was to poke the holes while the cake was still hot and fill with more chocolate, then cover with chocolate. Ultimate chocolate cake. Your loaf looks great.
Here in the southern US, we call the technique a “poke cake” - lots of versions/flavor combinations/variations, but you really can’t go wrong! This one looks DELICIOUS.
Welch ein Genußkuchen ❤️ Meine Frau liebt Schokolade und rote Ribisl (Johannisbeeren). Damit werde ich sie morgen überraschen. 👍👍👍 Danke fürs Rezepteteilen 😘
Now the chef in 1950 wouldn't have ever thought that someone living so far away in India would make his/her recipe after 70years.. Loved the trick with the holes..cake looks super moist
I remember a friend who used to make something like this. She called it Swiss (chocolate) cake. There was no jam but it was chocolate covered like yours. I loved it. ❤️
If you know the city or newspaper it was published in, you could check with the local library or the newspaper itself to see if they archived past issues to find the recipe. Looks amazing!!!!🥰❤❤❤🥰 I love chocolate anything!!!! Thank you for sharing 🌻🌻🌻🌻🌻
Доброго дня ! В случае если все ингридиенты будут того же года что и рецепт -зуб даю -будет божественно .При нынешних продуктах получится просто пародия на вкусняшку .Как говорится -Ни рожи ни кожи !! Очень жаль
Absolutely DIVINE!! Thank you SO much for rescuing this old recipe. I will keep it forever. And you are right - its so delicious that a person could gobble up the whole thing in one sitting.
I'm thrilled to hear you enjoyed the recipe! It's a pleasure to bring back cherished dishes and share their timeless appeal. Enjoy making it and savoring the delicious results, but remember to pace yourself when indulging! Happy baking! 😇
Por el título que le pusistes a esta preparación de que encontraste la receta en un periódico viejo,ya por eso llamastes la atención a las personas curiosas como yo, y bueno hicistes que viera la receta y hasta que me suscribira a tu canal. Me gusta que haz puesto subtítulos en español,gracias, a muchas personas latinas les va a encantar ver y hacer tus recetas. Espero que sigas desenpolvando más postres y platos del siglo pasado para traerlos a esta era del presente ok?
¡Muchas gracias por tu comentario tan amable! Me alegra mucho que te haya gustado el título y que hayas decidido suscribirte a nuestro canal. Nos esforzamos por hacer que nuestras recetas sean accesibles para todos, por lo que añadimos subtítulos en español para que más personas puedan disfrutar de ellas. Definitivamente seguiremos buscando y compartiendo recetas del pasado, ¡así que estad atentos para más recetas clásicas! 😊👍
This cake is truly heavenly. I don’t know what it’s called, but I call it delicious!! Thank you for finding and baking the recipe!! Greetings from North Carolina, USA.
You had me a Hazelnut Chocolate Loaf Cake. I don't think I would add the jelly to the cake with all that is going on here. Jams and jellies were added to help keep cakes moist before oil was used in cake baking. Still nice to revisit old recipes. The cake pan itself is my favourite part of this video. Absolutely love that pan. Thanks for sharing this recipe with us.
Во-спасибо за рецепт,выглядит потрясающе,во-вторых благодарна за правду и достоверность.Другая сослалась бы на бабушку,дедушку и всех знакомых,подаривших рецепт.Респект Вам.❤
Que receita maravilhosa e assistindo você preparar da uma vontade de fazer mas com certeza vou fazer essa receita...obrigada você é excelente no que faz..parabéns..👏👏👏
French Silk Hazelnut Cake with Red Currant Jam. I use to make a dessert called French Silk Pie in a spring form pan, same chocolate mousse with a Ganache coating and a Mint Choclate graham cracker crust.
Diciamo che lei svolge una attività didattica ! Fare le cose con calma,con precisione, la bellezza e la cura….. lavorando con gli elementi per fare una ricetta vengono in mente le sue mani tranquille e sicure e anche a me che sono una cuoca pasticciona sembra di poter fare cose molto migliori del solito! Tantissimi auguri di buon anno! 🎉
Grazie mille per il tuo commento! Mi fa molto piacere sapere che la mia passione per la cucina traspare nei miei video e ti ispira a fare cose ancora più speciali. Sono certa che sei una cuoca molto talentuosa! Auguri di un fantastico anno nuovo, pieno di deliziose creazioni in cucina! 🎉🥳 - Anna 🥰
I have no idea what this is actually called but when I get around to writing it down in my cookbook I'm gonna be calling it the Coco-berry Poke Cake! I'll probably use strawberry jelly then add fresh strawberries on the top to tie everything in.
It's always a great feeling to share something delicious with the people you love. I hope you'll continue to enjoy making and sharing this recipe in the future. Thanks again and have a wonderful day! 😊🍽️👨👩👧👦
Ese pastel se ve tan rico 😋 ...pero quisiera pedirte por favor recetas SIN AZÚCAR .. ya que hay muchos que no pueden comer cosas exquisitas cómo éstas porque obviamente tienen mucho dulce ...así que te pido querida amiga 🙏 que subas algunas ...saludos y felicidades por tus maravillosas recetas que te sigo desde Chile 💕 saludos
Do Brasil São Paulo. Parece não, pelos produtos e capricho no preparo com certeza é divino. Suas mãos de fada parecem que deixam tudo mais gostoso. Grata
Olá! Fico muito feliz em saber que você gostou da minha receita! 😊 Espero que você experimente a receita e que goste tanto quanto eu! Se tiver alguma dúvida ou sugestão, não hesite em me perguntar. Um grande abraço de um amigo na Alemanha! 🤗🇧🇷
Red current jelly....🤔 when I saw poking holes I was thinking sweetened condensed milk.... pleasant suprise! I gotta try this. Ty!! Love old school recipes!❤
Vyzkoušela jsem to bez ořechů, a i tak je to moc dobrý 👍 Chce to ale udělat větší díry do dortu, pak se do něj lépe dostane jak želé tak i poleva. Kyselá chuť s hořkou čokoládou je skvělá 🙂
Co se týče děr v dortu, máš pravdu, že větší díry pomohou, aby se do něj lépe dostala želé i poleva. Díry můžeš udělat různými způsoby - můžeš použít lžičku, nůž nebo jiný podobný nástroj. Nezapomeň ale, že dort musí být dostatečně tuhý, aby se nerozpadl, když do něj děr budeš dělat. Je skvělé, že se ti líbí kyselá chuť s hořkou čokoládou! Je to jedna z mých oblíbených kombinací. Doufám, že si tento recept užiješ i příště! Pokud budeš mít jakékoli další otázky nebo poznámky, neváhej mi napsat. Děkuji za tvůj komentář! 😊
Tyrolean Chocolate Cake. It was one of the recipes I made during lockdown. I didn't quite get it right, the eggs didn't absorb enough of the other flavours so it tasted very eggy. Still good though, I should give it another go. Your version's a lot more decadent though, I didn't add any jelly or ganache.
Hi. I am really glad that i found your amazing channel. I am 62 yrs old. My late grand mom did a chocolate cake silimer like your resepi. It's eally haven to get a chocolate cake when we were around 10 yrs old. As we very young and never bother to safe the recepies. And now i will definately bake your resepies to my grand children. Thank you sooo much.
Hello! Thank you for sharing this beautiful recipe; I am saving it and planning on making it very soon. Would be able to share the dimensions of the pan you used? I want to make it exactly like yours 😊
Back in the 70's and 80's there was an amazing little restaurant (seating for 16) in the Marina District of San Francisco. Headed up by a "retired" WWII U-Boat Commander who eventually ended his career at sea as Captain on freighters. In civilian life he enjoyed visiting the most exotic eating establishes in ports all around the world...and gathering the recipes for future use. His restaurant featured a different set of entrees every time you went there. The menu was prepared by hand calligraphy on parchment paper...done by a local retiree in exchange for dining privileges. Another senior woman exchanged her "Dobosh Torte on a similar arrangement, and it was something everyone wanted. Your recipe reminds me so much of her torte, I could smell and taste it again...after all these years ! THANKS !
Wow, what a fascinating story! It sounds like that was a truly special place with a unique charm and a passionate owner. It must have created an incredible dining experience. Thank you for sharing this nostalgic story! It's a wonderful thing when food can create such powerful connections and bring back cherished moments from the past. Cheers to the joy of culinary reminiscence! 🍰😊🍴
That was George Mardikian and the restaurant was called The Omar Khayyam. He also always gave the recipes away to anyone who asked for them exactly as restaurant owners gave them to him. Wonderful.
🎉
Such a lovely story. Thanks for the memories.
Excusez moi mais quel etait le premier ingredient et ou peut on avoir vos livres de recettes
That looks really good! I remember when our local newspaper had a whole section devoted to cooking and recipes on Wednesday...used to save all of them...lucky you ran across this 1950 newspaper and could share this with everyone...it would have been lost to time. Thank you for sharing - it looks divine with the currant jelly and then chocolate on top. My aunt used to make this cake in the '60s where she would poke holes all over it and then pour hot jello into the holes...she always used to let us pick the flavor of jello - great memories...seeing you make this brought her to mind, along with her jello cake - thank you!
👋 Thank you for your comment! I'm so glad that you enjoyed the recipe and that it brought back memories for you. I absolutely love discovering forgotten recipes and bringing them back to life. It's amazing how food can connect us to the past and evoke such strong emotions. I hope you give this recipe a try and let me know how it turns out for you! 🍰👩🍳❤️
I make jello cakes a lot and my 11 yo granddaughter always has a strawberry one with a strawberry whipped cream frosting for her birthday
Oh yes, remember the Wednesday newspaper food section and recipes. Haven’t seen one as exciting and delicious as this one looks!!’ I can hardly wait to make it! Thank you so much for this recipe. Best wishes from San Diego, California, USA
@@Einfache-Rezepte definitely will and thank you, again, for sharing!
@@victoriagoodman8144 sounds yummy...I always made this white cake recipe from my old Pillsbury cookbook from the very early '70s for my hubby's b-day (3-layer) and sliced up strawberries for between the layers, along with mashed up strawberries in whip cream between the layers, too, and iced the outside with the same whipped cream...with whole strawberries decorating the top of the cake...my hubby and your granddaughter think alike! He loved his whipped cream and NO Cool Whip for him...thanks for sharing!
Сегодня сделала этот тортик,масла канолы у меня не было,поэтому заменила его подсолнечным,прямоугольную форму заменила круглой разьемной,тоже за неимением,желе смородины у меня было свое,которое делала в прошлом году
Очень вкусно и необычно,сочетание шоколада,тёртого фундука,смородины с ее кислинкой ,в общем,прекрасный десерт,который не стыдно предложить гостям,а потом слушать комплименты))
Спасибо автору за рецепт
Масло канолы это, оказывается обычное рапсовое масло. Мне оно не нравится - при жарке пахнет травой, и горит - температура плавления низкая. Подсолнечное масло подойдет прекоасно.
@@клараироза Так это блюдо и не жарится. Может, для выпечки подходит.
Спасибо 👍❤️
Как вьі думаете, желе из черговий смородиньі подойдет? Из красной уже сьели...
@@user-evkvпо внешнему виду это желе больше похоже именно на чёрную смородину.
The recipe my grandmother made and I still do today was to poke the holes while the cake was still hot and fill with more chocolate, then cover with chocolate. Ultimate chocolate cake. Your loaf looks great.
Siper yummy ❤
I was thinking cherry preserves, but more chocolate sounds good.
My grandma did the same except she used fudge as the topping. It's so delicious...js
I would use chocolate too. Great Recipe. But that is chocolate overload.
@@a.mathis9454 Me too! What a coin k dink. Cherry preserves would be perfect.
Here in the southern US, we call the technique a “poke cake” - lots of versions/flavor combinations/variations, but you really can’t go wrong! This one looks DELICIOUS.
In the Northeast US, we call it a poke cake too.
I was thinking the same thing. Chocolate Hazelnut Poke Cake would fit.
Can you pipe room temperature jelly into the holes? Or without it being a liquid it wouldn't work. Just curious.
Welch ein Genußkuchen ❤️
Meine Frau liebt Schokolade und rote Ribisl (Johannisbeeren). Damit werde ich sie morgen überraschen. 👍👍👍
Danke fürs Rezepteteilen 😘
Schöne Idee.
Alles Gute.
Now the chef in 1950 wouldn't have ever thought that someone living so far away in India would make his/her recipe after 70years..
Loved the trick with the holes..cake looks super moist
I remember a friend who used to make something like this. She called it Swiss (chocolate) cake. There was no jam but it was chocolate covered like yours. I loved it. ❤️
If you know the city or newspaper it was published in, you could check with the local library or the newspaper itself to see if they archived past issues to find the recipe. Looks amazing!!!!🥰❤❤❤🥰 I love chocolate anything!!!! Thank you for sharing 🌻🌻🌻🌻🌻
Okay, this looks absolutely gorgeous! Thank you so much for putting the old recipe up here and making it for us!
Ну невозможно на это смотреть,😇😇😇 слюни текут😋😋😋 хочется не только всё съесть, а даже ложки облизать, спасибо за столь необыкновенный рецепт!!!💕
It is wonderful using Raspberry jelly - choc & rasp go so well together
Выглядит заманчиво и хочется приготовить для родного человека,для детей. Спасибо за рецепт.
Доброго дня ! В случае если все ингридиенты будут того же года что и рецепт -зуб даю -будет божественно .При нынешних продуктах получится просто пародия на вкусняшку .Как говорится -Ни рожи ни кожи !! Очень жаль
Dort vypadá a chutná určitě skvěle! Miluji čokoládu. Vaše recepty jsou úžasné, ale co naše linie 😉. Moc děkuji za inspiraci. 10:58
Absolutely DIVINE!! Thank you SO much for rescuing this old recipe. I will keep it forever. And you are right - its so delicious that a person could gobble up the whole thing in one sitting.
I'm thrilled to hear you enjoyed the recipe! It's a pleasure to bring back cherished dishes and share their timeless appeal. Enjoy making it and savoring the delicious results, but remember to pace yourself when indulging! Happy baking! 😇
Por el título que le pusistes a esta preparación de que encontraste la receta en un periódico viejo,ya por eso llamastes la atención a las personas curiosas como yo, y bueno hicistes que viera la receta y hasta que me suscribira a tu canal.
Me gusta que haz puesto subtítulos en español,gracias, a muchas personas latinas les va a encantar ver y hacer tus recetas.
Espero que sigas desenpolvando más postres y platos del siglo pasado para traerlos a esta era del presente ok?
¡Muchas gracias por tu comentario tan amable! Me alegra mucho que te haya gustado el título y que hayas decidido suscribirte a nuestro canal. Nos esforzamos por hacer que nuestras recetas sean accesibles para todos, por lo que añadimos subtítulos en español para que más personas puedan disfrutar de ellas. Definitivamente seguiremos buscando y compartiendo recetas del pasado, ¡así que estad atentos para más recetas clásicas! 😊👍
Lovely cake❤ also THANK YOU for always fully scraping out the bowls 😅
This cake is truly heavenly. I don’t know what it’s called, but I call it delicious!! Thank you for finding and baking the recipe!! Greetings from North Carolina, USA.
Muchas gracias maravillosa receta. Como todas las que nos comparte. Bendiciones
That looks so delicious! It reminds of the German jelly filled, chocolate covered Lebkuchen my aunt used to send us from Germany.
Oh my goodness how heavenly… thank you from South Africa
Ich will dich als Mama 😊bei uns im Heim gab es nur Tiefkühlzeug und Maggi. Deine Rezepte sehen immer so liebevoll zubereitet und lecker aus.
🤗
Que maravilhoso esse bolo realmente é muito úmido e me deixou com água na boca... obrigada pela receita
You had me a Hazelnut Chocolate Loaf Cake. I don't think I would add the jelly to the cake with all that is going on here. Jams and jellies were added to help keep cakes moist before oil was used in cake baking. Still nice to revisit old recipes. The cake pan itself is my favourite part of this video. Absolutely love that pan. Thanks for sharing this recipe with us.
Chocolate hazelnut spread like Nutella would be great too fill the holes and enhance the flavor or to ice the cake !!
Was für ein köstlicher Kuchen! Danke für das Rezept 😃
Во-спасибо за рецепт,выглядит потрясающе,во-вторых благодарна за правду и достоверность.Другая сослалась бы на бабушку,дедушку и всех знакомых,подаривших рецепт.Респект Вам.❤
das ist ein Deutscher Schokoladen-Johannisbeer-Kuchen Meine Großmutter hat das früher gemacht.,
😍
Amazing, браво !!!
Q es la gelatina de grosellas,no es mermelada?
Se ve delicioso. Lindo recuerdos de infancia🌈
@@lindarosaleon das ist nicht wie Marmelade. Wenn es erwärmt wird, ist es wie Saft und ganz ohne Stücke
Божественно! Шоколадный шоколад в шоколаде..🥰
В шоколадной глазури, с шоколадной начинкой...
Внутри варенье а не шоколад
CHOCOLATE CAKE😊😊😊😊
"Масло масляное". Долго готовить... пожалуй, обойдусь...🤔
eine Köstlichkeit für sich, danke dafür😘😘👍👍
Oh mon Dieu …ca doit être trop bon …merci beaucoup pour la recette . Comme d’habitude vous êtes au top Madame
It looks very elegant and rich!
UAU!!!!!!! Isso não é apenas um bolo de chocolate, isso é um verdadeiro manjar dos deuses!!!!!!👏👏👏👏👏👏
Wau increíble pastel de chocolate intentaré hacerlo para alguna ocasión gracias por tus recetas ❤️👏👏
This is a chocolate lover's dream come true!!
Thank you!
I’m going to have to give this a try, love the redcurrant jelly idea it’ll add a tartness to all those rich flavours.
MAGNÍFICO 👏👏👏
Sempre compartilho suas receitas com os meus amigos e parentes pelo Whatsapp. Somos fãs de suas receitas.
Nagyon finom lehet, biztosan el fogom készíteni. Gratulálok neked és köszönöm a receptet! Üdvözöllek Magyarországból!
Обожаю шоколадную влажную выпечку, потрясающе вкусно.😊
I love how different your recipes are to anything I’ve seen ❤
Hoy la he hecho... Cómo huele! Estoy esperando que se enfríe para terminarla ❤️ Danke schön ❤️
Que receita maravilhosa e assistindo você preparar da uma vontade de fazer mas com certeza vou fazer essa receita...obrigada você é excelente no que faz..parabéns..👏👏👏
Boa tarde, vc sabe o que é miolo de avelã?
French Silk Hazelnut Cake with Red Currant Jam. I use to make a dessert called French Silk Pie in a spring form pan, same chocolate mousse with a Ganache coating and a Mint Choclate graham cracker crust.
oh that sounds Yummy ..mint choc, graham crust!
Diciamo che lei svolge una attività didattica ! Fare le cose con calma,con precisione, la bellezza e la cura….. lavorando con gli elementi per fare una ricetta vengono in mente le sue mani tranquille e sicure e anche a me che sono una cuoca pasticciona sembra di poter fare cose molto migliori del solito! Tantissimi auguri di buon anno! 🎉
Grazie mille per il tuo commento! Mi fa molto piacere sapere che la mia passione per la cucina traspare nei miei video e ti ispira a fare cose ancora più speciali. Sono certa che sei una cuoca molto talentuosa! Auguri di un fantastico anno nuovo, pieno di deliziose creazioni in cucina! 🎉🥳 - Anna 🥰
BEAUTIFUL!!!!!
Sensacional esse bolo! Fez o maior sucesso na família ❤
My friend is a dessert chef & he made this for me, it is stunning. Really rich chocolate flavour, lots of depth. Enjoy.
Sin duda, delicioso. Lo ideal es hacerlo y, a disfrutar en familia. Muchas gracias. Bendiciones. Desde Colombia 🇨🇴
Looks delicious! It's a pound cake. It's a poke cake. It's a nut bread. Can't think of a name that would do it justice!
I have no idea what this is actually called but when I get around to writing it down in my cookbook I'm gonna be calling it the Coco-berry Poke Cake! I'll probably use strawberry jelly then add fresh strawberries on the top to tie everything in.
Yup! Poke cake here in the south at least.
This was soooo incredibly delicious! Thank you for sharing it. My family loved it.
It's always a great feeling to share something delicious with the people you love. I hope you'll continue to enjoy making and sharing this recipe in the future. Thanks again and have a wonderful day! 😊🍽️👨👩👧👦
Tolles Rezept, werde es bald mal ausprobieren. 😊😊😀😀
Vielen Dank dafür. 🙋♀️🙋♀️🙋♀️
Veghuge chocolate pound cake
Wow......looks so delicious and full of sweets
Ese pastel se ve tan rico 😋 ...pero quisiera pedirte por favor recetas SIN AZÚCAR .. ya que hay muchos que no pueden comer cosas exquisitas cómo éstas porque obviamente tienen mucho dulce ...así que te pido querida amiga 🙏 que subas algunas ...saludos y felicidades por tus maravillosas recetas que te sigo desde Chile 💕 saludos
Il a l'air fantastique 😮 merci beaucoup pour la recette 😀
Ух ты! Какая красота и вкуснота! Благодарю за Ваш труд!❤
Thank You So much for wonderful delicious Recipe! Looks absolutely great .
Do Brasil São Paulo. Parece não, pelos produtos e capricho no preparo com certeza é divino. Suas mãos de fada parecem que deixam tudo mais gostoso. Grata
Olá! Fico muito feliz em saber que você gostou da minha receita! 😊 Espero que você experimente a receita e que goste tanto quanto eu! Se tiver alguma dúvida ou sugestão, não hesite em me perguntar.
Um grande abraço de um amigo na Alemanha! 🤗🇧🇷
Pastel de chocolate con cubierta de chocolate 😋, excelente receta 👏, muchas gracias maestra ♥️👍
Gracias por tus recetas todo muy rico un fuerte abrazo desde Entre Ríos 🇦🇷
Que incrível! Um bolo de receita vintage! Parece ótimo! 😋
Se ve delicioso 😊 creó que trataré de hacerlo. Gracias por compartir
Dieser Kuchen ist ein Traum!!!! Danke für das Rezept.Liebe Grüsse aus Vorarlberg.🤗
I would like to use Habanero Pepper Jelly in place of the red currant. This cake looks SO GOOD!
Is that spicy? I've never heared of Habanero Pepper Jelly 😅
Yes, habanero jelly is a wonderful mix of sweet and spicy flavors-very yummy!
Red current jelly....🤔 when I saw poking holes I was thinking sweetened condensed milk.... pleasant suprise! I gotta try this. Ty!! Love old school recipes!❤
Deine Videos sind sehr entspannend😊
Фантастический вид и уверенна божественный вкус!!! Спасибо за рецепт, удачи каналу!!!
Похоже на наше пирожное Ночка, или еще как его называют Вокзальное пирожное.
Wow, looks amazing will try what a amazing idea for the top coating
That looks absolutely beautiful and tasty
Цей десерт виглядає неймовірно смачно і має бути напрочуд ароматним! Дякую!
That looks so delicious. I love chocolate. I will have to give this a try. Thank you for sharing.
Vyzkoušela jsem to bez ořechů, a i tak je to moc dobrý 👍
Chce to ale udělat větší díry do dortu, pak se do něj lépe dostane jak želé tak i poleva. Kyselá chuť s hořkou čokoládou je skvělá 🙂
Co se týče děr v dortu, máš pravdu, že větší díry pomohou, aby se do něj lépe dostala želé i poleva. Díry můžeš udělat různými způsoby - můžeš použít lžičku, nůž nebo jiný podobný nástroj. Nezapomeň ale, že dort musí být dostatečně tuhý, aby se nerozpadl, když do něj děr budeš dělat.
Je skvělé, že se ti líbí kyselá chuť s hořkou čokoládou! Je to jedna z mých oblíbených kombinací. Doufám, že si tento recept užiješ i příště! Pokud budeš mít jakékoli další otázky nebo poznámky, neváhej mi napsat.
Děkuji za tvůj komentář! 😊
De einfache no tiene mucho, pero definitivamente hay que intentarlo ¡que tentación! Felicitaciones.
Those are beautiful vintage Pyrex bowls!
Ja! Ich weiss, wie dieser Kuchen schmeckt! ❤❤❤
Kann man wieder mal machen. Danke für die Erinnerung! ❤❤❤
Muchas gracias todo es simplemente delicioso
Your videos are mesmerizing! You have the most beautiful utensils!😊 Thank you for all the research and work you do to give us such wonderful ideas.
Der Kuchen sieht soooo suuuuper lecker aus, einfach zum reinbeißen 😋😋😋❤
😋
Que maravillosa receta! muchas gracias, seguro que la haré. Saludos desde Chile 🇨🇱
That looks so good and sumptuous, I could eat the whole thing.
بسیار عالی خاص متفاوت یه کیک هیجان انگیز وشیک ممنون❤😇😇🙏🙏
Dieser Kuchen schmeckt sicher himmlisch...
Don't know what its called but I DO KNOW how much I appreciate you sharing it, 😊❤
MERRY CHRISTMAS 🎄🎁
Que rico 😋😋 lo trataré de hacer, gracias por la receta, saludos desde México 🇲🇽❤
Hola, la felicito se ve delicioso ese pastel .Me gustan sus recetas,bendiciones.😘😘🥰🥰
Tyrolean Chocolate Cake. It was one of the recipes I made during lockdown. I didn't quite get it right, the eggs didn't absorb enough of the other flavours so it tasted very eggy. Still good though, I should give it another go. Your version's a lot more decadent though, I didn't add any jelly or ganache.
Absolutely beautiful ❤ you are amazingly talented and thanks for sharing 😊
Increíble. Tiene una pinta estupenda.
Intentaré hacerlo
Хороший рецепт.👍 Надо будет сделать такой и угостить любимых людей.))
شكراً جزيلاً على هذا الإبداع ماشاء الله ،، لم تذكري مقاس إناء الخبز !!!
Ach ich liebe es ....!! ..Alles !
Warum heißt der Kanal: Einfache Rezepte ??
Das ist Kunst in Perfektion!!
Vielen lieben Dank 😊
Der Name entstand, weil mit der richtigen Anleitung ein jedes Rezept einfach sein kann :)
Se ve espectacular!!! Espero conseguir los ingredientes
Wow so rich and delicious....... good job and thank you for sharing this recipe for us....
Looks great. Thank you, from South Africa.
I've never seen this poke method before. Very delicious looking!
Delicious! A fantastic holiday cake! Perfect for Easter celebration.💛💚🐣🐤🐥
Hi. I am really glad that i found your amazing channel. I am 62 yrs old. My late grand mom did a chocolate cake silimer like your resepi. It's eally haven to get a chocolate cake when we were around 10 yrs old. As we very young and never bother to safe the recepies. And now i will definately bake your resepies to my grand children. Thank you sooo much.
Thanks for sharing your wonderful memories 🤗
Hello! Thank you for sharing this beautiful recipe; I am saving it and planning on making it very soon. Would be able to share the dimensions of the pan you used? I want to make it exactly like yours 😊
the dimensions of the pan are 10 by 29 cm. I wish you a nice evening
Nice Easy Recipe. Thnx A Whole Lot, Really😊😊😊😊😊
Je me régale déjà en voyant le gâteau à la fin de la vidéo.Merci
Awesome truly a peice of heaven