Rigo jancsi, part 1 of 2
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Rigo jancsi, part 1 of 2
  Dessert    Hungarian  
Last updated 6/12/2012 1:02:13 AM. Recipe ID 25708. Report a problem with this recipe.
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      Title: Rigo jancsi, part 1 of 2
 Categories: Dessert, Hungarian, Usenet
      Yield: 1 Batch
      2 T  Butter
           Flour or cocoa
      3 oz Chocolate, unsweetened
    3/4 c  Butter (unsalted),
    1/2 c  Sugar
      4    Eggs, separated
      1 pn Salt
    1/2 c  Flour, all-purpose

     10 oz Chocolate (semisweet),
           -chopped or broken
           -into small chunks
  1 1/2 c  Heavy cream
      4 T  Dark rum
      1 t  Vanilla extract

      7 oz Chocolate (semisweet),
           -broken or chopped
           -into small chunks
      1 c  Sugar, granulated (fine)
    1/3 c  Water
  TO MAKE CAKE:   Preheat the oven to 350 degrees F.  With a pastry
  brush or paper towel, coat an 11x17 inch jelly-roll pan with the
  butter.  This will seem like a lot; be very generous.  Sprinkle the
  flour or cocoa over the butter and shake the pan to coat the butter
  fully.  Tap the edge of the pan on a table to knock out the excess
  flour. Melt the chocolate in a double boiler or a bowl over a pan of
  simmering water. Set aside to cool to lukewarm.
  Beat the egg whites with a pinch of salt until the whites cling to the
  beater. Add about 1/4 cup of the sugar and beat until the whites form
  stiff, unwavering peaks. Cream the butter and the other (about) 1/4
  cup of the sugar until the mixture is light and fluffy. Add the
  melted chocolate and beat in the egg yolks one at a time.
  With a rubber spatula, stir about 1/3 of the beaten egg whites into
  the chocolate mixture, then pour the chocolate mixture over the rest
  of the whites.  Sprinkle the flour lightly on top.  Gently fold the
  mixture together until no white streaks remain. Pour the batter into
  the prepared 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. It will still be very flat. Loosen the
  cake from the pan with a sharp knife around the sides and turn it out
  onto a rack to cool. (Put the rack over the pan and flip the whole
  thing over to keep the cake from breaking.)
  TO MAKE FILLING:  In a small, heavy saucepan, combine the cream and
  chocolate and stir over medium heat until the chocolate dissolves.
  Then reduce the heat to very low and simmer, stirring constantly,
  until the mixture thickens to the consistency of a pudding. 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 whisk or beater until the filling is smooth and creamy and
  forms soft peaks when the beater is lifted.  Do not over-beat or you
  will get butter.  (If this should happen, don't despair; chocolate
  buttercream makes a perfectly fine filling.)
  Cut the cake in half to make two layers, each about 8 1/2 inches wide.
  Spread the filling over one layer and set the other layer on top.
  Smooth out the edges with a spatula. If one of the cake layers should
  break, use it on the bottom. Refrigerate on a rack for about 1 hour.
  : Continued in Part 2

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Recipe ID 25708 (Apr 03, 2005)

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