Recipe

Rigo Jancsi Chocolate Cream Slices Hungarian Cake Slice Recipe

Add Step-by-Step Photos	Recipediva / All my dishes 2 years, 1 month ago I GREW UP WITH THIS CAKE. THIS IS NOT MY MOMS ORIGINAL RECIPE. BUT IT IS VERY CLOSE TO IT. IT IS RICH, CREAMY, AIRY, FUDGIE AND GREAT WITH A CUP OF STRONG COFFEE. ENJOY THIS IS POSTED DIFFERENTLY. I LIKE TO KEEP EACH STEP TOGETHER. Prep:40m Cook:15m Servings:35	Recipediva
	rigojancsi chocolatecreamslices

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Ingredients

Cake:

2 tbsp butter

2 tbsp flour

3 oz. unsweetened chocolate

3/4 cup unsalted butter, softened

1/2 cup sugar

4 eggs, separated

Pinch salt

1/2 cup sifted all-purpose flour

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.

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.

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.

Directions

Filling:

1 1/2 cup heavy cream

10 oz. semisweet chocolate, broken in small pieces

4 tbsp dark rum

1 tsp vanilla

Combine the cream and chocolate in a heavy 1-quart saucepan and stir over medium heat until the chocolate melts. Then reduce the heat to very low and simmer, stirring almost constantly until the mixture thickens into a heavy cream. Pour it into a bowl and refrigerate for at least 1 hour. When the mixture is very cold, pour in the rum and vanilla and beat with a wire whisk or a rotary or electric beater until the filling is smooth and creamy and forms soft peaks when the beater is lifted from the bowl. Do not overbeat or the cream will turn to butter.

Cut the cake in half to make two layers, each 8 1/2 inches wide. Spread the filling, which will be about 2 inches thick over one layer. Set the other layer on top. Refrigerate on a rack for about 1 hour.

Glaze:

1 cup fine granulated sugar

1/3 cup water

7 oz. semisweet chocolate, broken in small pieces

Heat the sugar, water and chocolate in a heavy 1-quart saucepan over medium heat, stirring constantly, until the sugar and chocolate are dissolved. Remove the pan from the heat, cover and let the glaze cool for about 20 minutes. Set the rack holding the cake on a jellyroll pan and, holding the saucepan with the glaze in it about 2 inches about the cake, pour the glaze over it. Refrigerate the cake on the rack for 10 to 20 minutes longer, or until the glaze is firm.

Serve this dessert by cutting it into 35 small pieces (5 in each row across and 7 in each row down). Use a sharp knife that has been dipped in warm water for cutting. Rinse the knife and dip it again in warm water before each cutting

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Comments

chefmeow 2 years, 1 month ago said:
This sounds decadent. Will try this weekend. I needed a good chocolate recipe and along comes this one. Thanks for another fantastic post.

cherihannah 2 years, 1 month ago said:
This looks fantastic Lol

organicmama 2 years, 1 month ago said:
This looks so good... I only wish I could pronounce it. YUM YUM! Could you adopt me?

crystalwaters 2 years, 1 month ago said:
Another winner from a great cook! Thanks for sharing this one ... have bookmarked. :-)

mellian 2 years, 1 month ago said:
My mouth is watering!

ahmed1 2 years, 1 month ago said:
Again great recipe.Really an expert hard work.What I like in your recipes that you don't use ready made cake mix.It is just from scratch.BOOKMARKED

paprikamama 2 years, 1 month ago said:
Oh ...I am so happy you posted this.....and youre right it is soooo yummy...I also grew up with this....people would mainly make this when they had the big hungarian picnics and dances......boy this brings back memories....Thanks sweety.

mystic_river1 2 years ago said:
Those pics make it look difficult...is it difficult to make Diva?

chriesi 2 years ago said:
That is a great recepie and i did not have it. What a hungarian i am... :):):):)

annieamie 1 year, 6 months ago said:
I love this recipe and cannot wait to take a bite of it! I'm making this tomorrow for dessert! Thank you so very much for sharing this one! Its a keeper and will probably become a family favorite, too!

jolielives 1 month, 3 weeks ago said:
HOLY MOLY
Thanks for the insight into my edible future.
Scrumptous
Have become an instant fan of yours.
Thank you.
Jo & Lee

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