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Rigo Jancsi (chocolate Cream Slices)

Author/Submitted by: (William Daul)
Servings: 0
Categories: Bars / Chocolate / Desserts

2  teaspoons  butter
2  teaspoons  flour
3  ounces  unsweetened chocolate
3/4  cup  unsalted butter, softened
1/2  cup  sugar
4    eggs, separated
1  Pinch  salt
1/2  cup  sifted all-purpose flour
1 1/2  cups  heavy cream
10  ounces  semisweet chocolate, broken in small piec
4  teaspoons  dark rum
1  teaspoon  vanilla
1  cup  fine granulated sugar
1/3  cup  water
7  ounces  semisweet chocolate, broken in small piec

Cake: Preheat the oven to 350 degrees. Butter and flour an $11\times 17$ 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. Filling: 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: 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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