Rigo Jancsi Chocolate Cream Slices Hungarian cake slice Recipe

Ingredients

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• Cake: shopping list
• 2 tbsp butter shopping list
• 2 tbsp flour shopping list
• 3 oz. unsweetened chocolate shopping list
• 3/4 cup unsalted butter, softened shopping list
• 1/2 cup sugar shopping list
• 4 eggs, separated shopping list
• Pinch salt shopping list
• 1/2 cup sifted all-purpose flour shopping list
• Preheat the oven to 350 degrees. butter and flour an inch jellyroll pan. Tap the edge of the pan on a table to knock out the excess flour. Melt the chocolate over low heat in a heavy 1-quart saucepan or in the top of a double boiler placed over simmering water. Set the chocolate aside to cool to lukewarm. Cream the unsalted butter and 1/4 cup of sugar by beating them against the side of a mixing bowl with a wooden spoon, continuing to beat until the mixture is light and fluffy. Add the melted chocolate and beat in the egg yolks, one at a time. shopping list
• Beat the egg whites and a pinch of salt in another mixing bowl, preferably of unlined copper, with a wire whisk or rotary beater, add the remaining 1/4 cup of sugar and beat until the whites form stiff, unwavering peaks. With a rubber spatula, stir about 1/3 of the whites into the chocolate base, then pour the chocolate mixture over the rest of the whites. Sprinkle the flour lightly on top. Gently fold the flour into the mixture until no white streaks are visible. shopping list
• Pour the batter into the prepared jellyroll pan, spreading it evenly with a rubber spatula. Bake in the middle of the oven for 15 to 18 minutes, or until the cake shrinks slightly away from the sides of the pan and a knife inserted in the middle comes out clean. Remove the cake from the oven, loosen it from the pan by running a sharp knife around the sides, and turn it out on a rack to cool. shopping list