How to Make Hungarian Chocolate Rum Torte (Kati Tészta)

By Lynn | April 16, 2025 |

There are some recipes that carry more than just flavor — they carry memory, comfort, and love. This Hungarian chocolate rum torte, known as Kati Tészta, is one of those timeless treasures. It’s a traditional Hungarian layered pastry made with tender dough, filled with a luxurious chocolate cherry rum filling, and topped with a rich chocolate ganache. But for my dear friend Eva, it’s much more than just a sweet treat — it’s a piece of home.

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A Sweet Slice of Nostalgia : Hungarian Chocolate Rum Torte

Eva grew up in Romania, and every Sunday, her hardworking mother, Lia, would lovingly bake this Hungarian chocolate rum torte—known in their family as Kati Tészta—so Eva could enjoy a sweet treat throughout the week.

Traditionally, Kati Tészta is topped with meringue, but Lia created her own decadent version of this Hungarian dessert, finishing it with a silky chocolate ganache instead. Though Eva had never made the torte herself, the memory of its rich chocolate, cherries, and rum lived vividly in her heart.

A Treasure Filled with Memories

One of Eva’s most cherished keepsakes from her mother’s kitchen is her old Romanian cookbook—a timeworn collection of Eastern European recipes, including their family’s beloved Kati Tészta (Hungarian chocolate rum torte). Eva still pictures her mother flipping through it in their cozy kitchen, choosing recipes for the week.

The duct tape on the spine is a well-loved reminder of her mother’s hands turning its pages, time and again.

Baking Old Memories with a New Friend

I recently had the joy of making this Hungarian chocolate rum torte with my new friend, Eva, for the first time. It was a beautiful experience—part recipe, part storytelling, part time travel. We honored Lia’s tradition while also experimenting to enhance the flavors and make it our own. The result was both nostalgic and fresh—a shared creation filled with cherished memories and new friendship.

Since then, I’ve had the pleasure of making this rich Hungarian dessert a few more times, tweaking the recipe with each bake. I’m excited to finally share this chocolate-and-rum-filled torte with you.

This post is for Lia, for Eva, and for anyone who knows that the most meaningful recipes are the ones that come with a story.

Hungarian Chocolate Rum Torte (Kati Tészta) : Then and Now

Kati Tészta is a beloved Hungarian layered dessert with tender pastry, rich cocoa-apricot filling, and fluffy meringue topping. Popular across Hungary, it holds special meaning in Transylvania—a region now in Romania that was part of Hungary for centuries and still home to a vibrant Hungarian community——where it’s passed down through generations as a family favorite.

In Transylvania, “tészta” refers not only to pasta but also to many homemade desserts, highlighting how deeply sweets like Kati Tészta are woven into everyday life and culture.

Though its exact origins are unclear, Kati Tészta likely dates to the mid-20th century, emerging in the post-war era. The name—meaning “Kati’s pastry”—reflects the creativity of home bakers who turned simple ingredients like flour, jam, cocoa, and egg whites into a layered, nostalgic treat.

About this Recipe

This version of Kati Tészta, inspired by Lia’s weekly bake, replaces the meringue topping with rich chocolate ganache, turning it into a decadent Hungarian chocolate rum torte. Eva and I also swapped apricot preserves for sour cherry, adding a deeper flavor that complements the caramel notes of dark rum and intense chocolate.

Learn more about the Hungarian Recipe Collection.

Hungarian Chocolate Rum Torte Ingredients

Cake Layers Ingredients

  • ALL-PURPOSE FLOUR
  • LARGE EGG YOLKS
  • GRANUATED SUGAR
  • UNSALTED BUTTER (room temperature)
  • SOUR CREAM (full fat)
  • KOSHER SALT
  • BAKING POWDER
  • VANILLA EXTRACT

Filling Ingredients

  • ONE BAKED CAKE LAYER (crumbled)
  • MILK (whole)
  • VANILLA EXTRACT
  • UNSALTED BUTTER
  • CONFECTIONERS’ SUGAR
  • DARK RUM (like Meyers)
  • FRUIT JAM (sour cherry or cherry preferred)
  • DUTCH COCOA POWDER
  • ESPRESSO POWDER
  • HEAVY CREAM
  • CHOCOLATE CHIPS or FINELY CHOPPED (bittersweet or semi-sweet)

Cake Layers : Step-by-Step Instructions

These “cake” layers mimic more of a pastry crust that softens with the filling and ganache layer. These layers are traditional to Hungarian desserts like Kati Tészta.

  1. Cream the Butter and Sugar : In a stand mixer or large bowl, beat the softened unsalted butter and granulated sugar on medium speed for about 1 minute, until light and creamy.
  2. Add the Wet Ingredients : Add the egg yolks, sour cream, and vanilla extract. Mix until just combined.
  3. Incorporate the Dry Ingredients: On the lowest speed, add the all-purpose flour, baking powder, and salt all at once. Mix until the dough is crumbly.
  4. Add Milk to Bring Dough Together: Add 3 tablespoons of milk and continue mixing on low speed. If needed, add up to 1 more tablespoon until the dough just begins to come together.
  5. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead gently for 1–2 minutes until it forms a smooth, cohesive dough. Don’t overwork it.
  6. Divide the Dough: Divide the dough into three equal portions. For precision, weigh the total dough on a digital kitchen scale and divide the weight by three.
  1. Roll Out the Dough: On a lightly floured surface, roll each portion of dough into a rectangle, approximately 9×13 inches in size. Aim for even thickness across all three layers. Don’t worry if the edges aren’t perfect—you can trim them after baking to match.
  2. Dock the Dough: Use a fork to gently poke holes all over the surface of each dough rectangle. This helps prevent air bubbles during baking.
  3. Bake the Layers: Transfer each rolled dough rectangle onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 13–15 minutes, or until the edges begin to lightly brown and the tops turn a soft golden color.
  4. Cool Completely: Remove from the oven and let the baked layers cool completely on a wire rack. These pastry sheets will form the delicate, flaky base of your Hungarian chocolate rum torte.

Filling : Step-by-Step Instructions

This rich chocolate cherry filling with dark rum brings bold, nostalgic flavor to your Hungarian chocolate rum torte (Kati Tészta).

  1. Warm the Milk and Vanilla: In a small saucepan, simmer 1 cup of whole milk with 1 teaspoon of vanilla extract over low heat until warm and fragrant. Do not boil.
  2. Crumble One Cake Layer: While the milk is warming, crumble one of the cooled cake layers into small pieces in a large mixing bowl.
  3. Soften the Crumbs: Pour the warm vanilla milk over the crumbled cake. Stir gently to combine, then set aside to let the mixture absorb and soften
  1. Reduce the Rum: In a small saucepan, simmer ½ cup of dark rum over low heat for 8–10 minutes, until it reduces by half (about 4 tablespoons). This intensifies the flavor and cooks off most of the alcohol. Set aside to cool slightly.
  2. Cream the Butter and Sugar: In a stand mixer fitted with the paddle attachment, whip ½ cup of softened unsalted butter with 1 cup of confectioners’ sugar until light and creamy—about 2–3 minutes on medium speed.
  3. Add the Flavor Boosters: To the butter mixture, add ¼ cup Dutch-process cocoa powder, ⅓ cup sour cherry preserves, and the reduced rum. Mix on low speed until fully incorporated. This creates a deeply flavorful chocolate cherry rum base for the filling.
  4. Combine with Soaked Pastry Crumbs: Stir the softened cake crumbs (from earlier) into the cocoa-rum-butter mixture. Mix gently but thoroughly until evenly combined—this will form the rich, velvety filling layer for your Hungarian chocolate rum torte (Kati Tészta).

7. Heat the Chocolate Mixture: Transfer the chocolate mixture to a heavy saucepan over low heat. Gradually add 2 cups of whole milk, stirring frequently until the mixture starts to thicken and resemble a thick pudding consistency. This will take about 5-8 minutes. Once thickened, add 1 cup of bittersweet or semi-sweet chocolate chips (or finely chopped chocolate) and stir until fully melted and smooth. Transfer the mixture to a bowl and refrigerate for 20–30 minutes to cool and firm up.

8. Whip the Heavy Cream: While the chocolate mixture is chilling, whip 1 cup of heavy cream with a hand mixer or stand mixer until soft peaks form. The cream should hold its shape but remain soft and fluffy.

9. Fold in the Whipped Cream: Once the chocolate mixture has cooled for about 20–30 minutes, gently fold the whipped heavy cream into the chocolate mixture until no white streaks remain. This process will create a smooth, airy texture that contrasts beautifully with the rich chocolate and rum flavors. Set the filling aside for the next step.

Chocolate Ganache Topping Ingredients

Overlay image of chopped chocolate, heavy cream, butter, salt, dark rum, and espresso powder for chocolate ganache topping.

Step-by-Step Instructions for Ganache Topping

  1. Set up a double boiler over low heat and melt the chocolate until it is smooth. Be careful not to scorch it. Remove the bowl.

2. Add butter, heavy cream, rum, salt and espresso powder and stir until smooth. Spread on the top pastry layer while the ganache is still warm.

Assembling Hungarian Chocolate Rum Torte

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Slice of Kati Tészta (Hungarian Chocolate Rum Torte) with burnt caramel shards and a sprinkle of sea salt, blurred blue and white bowls in the background

Hungarian Chocolate Rum Torte (Kati Teszta)

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Print Recipe

This beloved Hungarian dessert is a family heirloom recipe, passed down through generations. A modern twist on the traditional Kati Tészta, it features layers of tender cake and a rich chocolate rum filling, all topped with a silky ganache. With hints of cherry, dark rum, and bittersweet chocolate, this torte blends nostalgia and new flavor, making it a perfect treat for special occasions or when you’re craving something truly special.

Ingredients

CAKE LAYERS

  • 600 grams all purpose flour 
  • 4 egg yolks 
  • 150 grams granulated sugar 
  • 200 grams unsalted butter (softened)
  • 4 tablespoons sour cream (full fat)
  • 4–5 tablespoons milk (whole) 
  • 1 teaspoon vanilla extract 
  • 1/4 teaspoon Kosher salt
  • 1 teaspoon baking powder 

FILLING 

  • 1 baked cake layer (crumbled) 
  • 1 cup whole milk (for softening crumbled cake layer)
  • 1 teaspoon vanilla
  • 100 grams of vanilla
  • 150 grams of confectioners’ sugar
  • 1/2 cup of dark rum (like Myers or Pussers)
  • 4 tablespoons of sour cherry jam (my fave!) 
  • 3 tablespoons Dutch cocoa powder
  • 1 teaspoon espresso powder or strong black coffee
  • 2 cups of milk (whole)
  • 1 cup of heavy cream 
  • 2 tablespoons of  confectioner’s sugar

CHOCOLATE GANACHE TOPPING 

  • 4 oz dark or bittersweet chocolate (chopped) 
  • 2 tablespoons unsalted butter (room temperature) 
  • 2 tablespoons heavy cream
  • 1/2 teaspoon espresso powder
  • pinch of sea salt
  • 1 teaspoon of dark rum (does not need to be reduced)

Instructions

CAKE LAYERS

  1. Preheat oven to 350° F. Line two baking sheet with parchment paper. 
  2. In the bowl of a standing mixer, add softened butter and granulated sugar and mix until creamy. 
  3. Add egg yolks, sour cream  and vanilla and mix until fully incorporated. 
  4. Combine dry ingredients in a bowl – flour, baking powder and salt and add to the mixer on the lowest speed just until it’s crumbly. 
  5. Add 4 tablespoons of mix and stir on the lowest speed. Add another tablespoon if needed. 
  6. Turn contents of the bowl out on a lightly floured surface and knead lightly until it comes together in a smooth dough.
  7. Cut into three equal balls of dough. To be precise you can measure the dough on a digital scale and divide by three. 
  8. Roll the dough on a floured surface into three same-sized rectangles (9×13 is a good size). You can trim the ends to perfectly match up after baking as needed. 
  9. Poke wholes over the surface of the dough with a fork.
  10. Bake the dough rectangles on parchment lined paper for about 12-15 minutes. The edges should start to lightly brown and the dough will start to look golden. Set aside to cool. 

FILLING 

  1. Simmer one cup of milk and 1 teaspoon of vanilla in a small saucepan.
  2. Crumble one of the cooled cake layers into small piece in a large bowl.
  3. Pour warm vanilla milk in the bowl with the crumbled pastry and set aside. 
  4. Reduce Rum: Pour rum into a small saucepan and let it simmer on low heat for about 8-10 minutes until reduces to about half the quantity. You should have about 4 tablespoons. Set aside.
  5. Whip softened butter and confectioners’ sugar in a standing mixer with a paddle attachment until creamy. Add cocoa powder, cherry preserves, cooled reduced rum mixture and mix until incorporated. 
  6. Add softened pastry crumble mixture and mix to incorporate. 
  7. Transfer mixture to a heavy saucepan on medium heat. Gradually add the two cups of milk stirring frequently until the mixture starts to thicken. Add chocolate chips or chopped chocolate and stir until completely melted. 
  8. Transfer to a bowl, cover in plastic wrap and refrigerate for 20-30 minutes. 
  9. Whip the heavy cream with a whisk attachment until stiff peaks form. Add the 1-2 tablespoons of powdered sugar. 
  10. Once the filling mixture has cooled, use a rubber spatula to fold in the whipped cream until there are no white streaks. Refrigerate until ready to use. 

CHOCOLATE GANACHE TOPPING 

  1. Set up a double boiler over low heat and melt the chocolate until it is smooth. Be careful not to scorch it. Remove the bowl.
  2. Add butter, heavy cream, rum, salt and espresso powder and stir until smooth. 

ASSEMBLY

  1. On a piece of parchment paper on a baking tray or cutting board, add your first cake/pastry layer. You can optionally gently trim the edges as needed with a very sharp knife to get clean, straight lines and/or ensure the layers are about the same size. 
  2. Using an angled spatula or a pastry bag, coat the entire surface with the chocolate filling, being careful not to get too close the edge, as the filling will spread when you add the next cake/pastry layer on top.
  3. Add the second pastry layer.  Using a pastry brush, lightly brush the top layer with a thin coat of milk (which can optionally include a little vanilla or a little more rum for flavor.) Don’t oversaturate. The goal is to slightly soften the top layer for clean lines when cutting. 
  4. While the chocolate ganache is still warm, spread it evenly over the top rectangle. Once you are happy with the smoothness, you can optionally sprinkle sea salt, chopped nut or crushed burnt sugar/ caramel for an added crunch.

SERVING INSTRUCTIONS 

Refrigerate for several hours or overnight so the filling sets and the flavors have a chance to mature.  When you’re ready to cut, use a sharp knife to carefully cut into rectangles or squares. 

  • Author: Lynn

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Lia | Matriarch Muse

Lia Hirsch Iacobovici, the youngest of two daughters, was born in Romania and had a difficult childhood, in which she experienced poverty and hardship. Despite this, she excelled academically and dreamed of building a better life. At 22, she moved to Transylvania after marrying, working in a lab and later as a transportation manager at a baking factory. She was blessed with a daughter, Eva, with whom she shared a deep, special bond throughout her life.

Seeking better opportunities for her family, Lia moved to the United States, settling in New Jersey near her sister’s family. Her love for gardening and cooking became the heart of her home, where she spent Sundays preparing meals for the week. Her kitchen was filled with he comforting aromas of dishes like homemade chicken soup, stuffed cabbage with dill and honey cake, always surrounded by the warmth of family and friends. Lia’s resilience, love for her family, and passion for cooking created a nurturing, welcoming space for everyone she encountered.

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