Side Pannel
Rigo Jancsi, Part 1 of 2
Rigo Jancsi, Part 1 of 2
- Recipe Submitted by ADMIN on 09/26/2007
Category: Hungarian, Desserts
Ingredients List
- ------------------------------------CAKE------------------------------------
- 2 tb Butter
- Flour or cocoa
- 3 oz Chocolate, unsweetened
- 3/4 c Butter (unsalted),
- -softened
- 1/2 c Sugar
- 4 Eggs, separated
- 1 pn Salt
- 1/2 c Flour, all-purpose
- -(sifted)
Directions
FILLING
10 oz Chocolate (semisweet),
-chopped or broken
-into small chunks
1 1/2 c Heavy cream
4 tb Dark rum
1 ts Vanilla extract
GLAZE
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
10 oz Chocolate (semisweet),
-chopped or broken
-into small chunks
1 1/2 c Heavy cream
4 tb Dark rum
1 ts Vanilla extract
GLAZE
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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