European Recipes: Hungarian Recipes: Rigo Jancsi, Part 1 Of 2

Recipe via Meal-Master (tm) v8.02

       Title: RIGO JANCSI, PART 1 OF 2
Categories: Desserts, Hungarian, Usenet
       Yield: 1 batch

------------------------------------CAKE------------------------------------
       2 T 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)

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