Title: Rigo jancsi, part 2 of 2
 Categories: Dessert, Hungarian, Usenet
      Yield: 1 Batch
 
           See Part 1
 
  : Continued from Part 1
  
  TO MAKE GLAZE:   In a small, heavy saucepan, heat the sugar, water and
  chocolate over medium heat, stirring constantly, until the sugar and
  chocolate are dissolved. Make sure the sugar is fully dissolved or
  you will get a grainy glaze. Cover the pan and let the glaze cool for
  about 20 minutes.
  
  Set a jelly-roll pan on a table with one short edge propped up.  Put
  the rack with the cake on something else so that it is suspended
  level over the pan but offset about 2 inches so that you can reach
  down into the lower pan with a spoon. Hold the pan with the glaze
  about 2 inches over the cake and pour the glaze on the cake. Using a
  large spoon, scoop up the glaze that collects in the jelly-roll pan
  and put it back on the cake. Keep doing this until the glaze begins
  to stop flowing smoothly. You should end up with a thick, even layer
  of glaze on the cake.
  
  Refrigerate the cake until the glaze is firm, 10 to 20 minutes.
  Serve by cutting into 35 small, equal pieces, 5 in each row across
  and 7 in each row down.  For cutting, use a sharp knife that has been
  dipped in warm water and wiped off between slices. Keep refrigerated,
  but for maximum flavor, allow to come to room temperature before
  serving.
  
  NOTES:
  
  *  Serving these chocolate cream slices will guarantee the success of
  any endeavor.  The name is pronounced, approximately, rrigo yanshi
  (trilled r). This recipe comes