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Lúdláb cake served
Rich Hungarian chocolate cake with sour cherries and dark glaze

Classic Chocolate & Sour 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 (ganache) and classic sponge. Named after the traditional triangular slice resembling a goose's footprint. The secret of a true Lúdláb is balance: the harmony of bitter dark chocolate, rich cream, and tart sour cherries, held together by 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 tin (22 cm)
  • Electric whisk
  • Bain-marie bowls
  • Spatula
  • Palette knife

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Melt the sponge chocolate 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 lukewarm chocolate.

Tip: Sugar crystals help aerate the butter.
3 ✓

Sift in the flour and baking powder, mix well.

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

Whisk the egg whites to stiff peaks and gently fold into the chocolate mixture in two batches.

Tip: This loosens the batter. Don't knock out the air!
5 ✓

Bake for 35-40 minutes. Let cool.

Tip: Skewer test!
6 ✓

Cream: Whisk the cold double cream with the icing sugar until stiff. Stir in the sour cherries.

Tip: Simplified cream: a lighter, creamier version than the classic Parisian cream.
7 ✓

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

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

Recipe FAQ

Why did the cream split?
The emulsion of chocolate and cream broke. This happens if you over-whip or the temperature difference between ingredients is too high. Warm slightly and mix again.
Why did the sponge sink?
The egg white foam was unstable, or you opened the oven too soon.

Ingredients

  • 200 g Dark chocolate (for sponge, min. 50%)
  • 150 g Butter (room temperature)
  • 120 g Granulated sugar
  • 4 pcs Eggs (separated)
  • 150 g Plain flour
  • 10 g Baking powder
  • 400 ml Double cream (cold)
  • 50 g Icing sugar
  • 300 g Pitted sour cherries (drained)
  • 150 g Dark chocolate (for coating)