Rigo Jancsi Recipe
Ingredients
Cake
3 squares unsweetened chocolate
4 eggs, separated
1/2 cup Superfine sugar
3/4 cup butter or margarine
2/3 cup cake flour
1/4 teaspoon salt
1 teaspoon vanilla
Filling
10 squares semisweet chocolate
2 cups heavy cream
2 tablespoons coffee liqueur
Frosting
1 cup Superfine sugar
1/2 cup hot coffee
6 squares semisweet chocolate
2 tablespoons light corn syrup
2 tablespoons butter or margarine
2 tablespoons coffee liqueur
Directions
1. Make cake: Melt chocolate in top of a double boiler over hot water; cool to lukewarm.
2. Grease a 15x10x1-inch baking pan; line with wax paper; grease paper.
3. Beat egg whites until foamy-white and double in volume in small bowl of electric mixer at high speed. Beat in 1/4 cup of the sugar, 1 tablespoon at a time, until meringue stands in soft peaks.
4. Beat butter or margarine in large bowl of mixer; gradually add remaining 1/4 cup sugar and continue beating until mixture is well blended. Beat in egg yolks until smooth, then blend in cooled chocolate. Sift flour and salt into chocolate mixture; stir to blend; add vanilla.
5. Stir 1/3 of the meringue mixture into chocolate mixture with wire whip; fold in remaining meringue mixture until well blended. Spread batter evenly in prepared pan.
6. Bake in moderate oven (350°) 15 minutes, or until top springs back when lightly touched with fingertip.
7. Cool in pan on wire rack for 5 minutes loosen cake around edges of pan with a sharp knife; invert cake onto a large cookie sheet; peel off wax paper; invert cake onto a large cake rack; cool completely.
8. Make filling: Cut semisweet chocolate into small pieces. Combine with cream in a medium-size saucepan. Heat slowly, stirring constantly, until chocolate melts; remove from heat; stir in coffee liqueur. Pour into a medium-size bowl. Chill 1 1/2 hours, or until mixture is completely cold.
9. Beat chilled chocolate-cream mixture until stiff and thick.
10. Cut cooled cake in half, crosswise. Place half on a small cookie sheet. Top with whipped chocolate cream, spreading to make a layer about 2-inches thick; top with second half of cake. Chill at least 1 hour, or until filling is firm.
11. Make frosting: Heat sugar and coffee in a medium-size saucepan until sugar dissolves. Cut chocolate into small pieces; add to saucepan with corn syrup. Heat to boiling, stirring constantly, then cook at a slow boil, 5 minutes, stirring constantly. Remove from heat; add butter or margarine and coffee liqueur. Beat 5 minutes, or until mixture begins to thicken. Quickly spread over cake layer, about 1/4-inch thick. Chill at least 1 hour.
2. Grease a 15x10x1-inch baking pan; line with wax paper; grease paper.
3. Beat egg whites until foamy-white and double in volume in small bowl of electric mixer at high speed. Beat in 1/4 cup of the sugar, 1 tablespoon at a time, until meringue stands in soft peaks.
4. Beat butter or margarine in large bowl of mixer; gradually add remaining 1/4 cup sugar and continue beating until mixture is well blended. Beat in egg yolks until smooth, then blend in cooled chocolate. Sift flour and salt into chocolate mixture; stir to blend; add vanilla.
5. Stir 1/3 of the meringue mixture into chocolate mixture with wire whip; fold in remaining meringue mixture until well blended. Spread batter evenly in prepared pan.
6. Bake in moderate oven (350°) 15 minutes, or until top springs back when lightly touched with fingertip.
7. Cool in pan on wire rack for 5 minutes loosen cake around edges of pan with a sharp knife; invert cake onto a large cookie sheet; peel off wax paper; invert cake onto a large cake rack; cool completely.
8. Make filling: Cut semisweet chocolate into small pieces. Combine with cream in a medium-size saucepan. Heat slowly, stirring constantly, until chocolate melts; remove from heat; stir in coffee liqueur. Pour into a medium-size bowl. Chill 1 1/2 hours, or until mixture is completely cold.
9. Beat chilled chocolate-cream mixture until stiff and thick.
10. Cut cooled cake in half, crosswise. Place half on a small cookie sheet. Top with whipped chocolate cream, spreading to make a layer about 2-inches thick; top with second half of cake. Chill at least 1 hour, or until filling is firm.
11. Make frosting: Heat sugar and coffee in a medium-size saucepan until sugar dissolves. Cut chocolate into small pieces; add to saucepan with corn syrup. Heat to boiling, stirring constantly, then cook at a slow boil, 5 minutes, stirring constantly. Remove from heat; add butter or margarine and coffee liqueur. Beat 5 minutes, or until mixture begins to thicken. Quickly spread over cake layer, about 1/4-inch thick. Chill at least 1 hour.
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