Rigo Jancsi Recipe
Would you like to try an easy to make but great in taste rigo jancsi recipe? It is one european dish which will never fail to impress you or your guests. I prepare this yum rigo jancsi as a dessert every month or even more often. Am sure you have had a lot of recipes passed on to you by aunts, mom, grandparents, friends, etc. It is time you pay them back by making and then sharing this wonderful rigo jancsi.
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.
