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Rigo Jancsi, Part 1 Of 2

Rigo Jancsi, Part 1 Of 2 comes together with T Butter, Flour Or Cocoa, Chocolate Unsweetened, and Butter. Serves 1. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2
• to taste
• 3 oz
• 3/4 cup

Method (preview)

1. 1

   FILLING---------------------------------- 10 oz Chocolate (semisweet),

2. 2

   GLAZE----------------------------------- 7 oz Chocolate (semisweet),

3. 3

   Into small chunks 1 c Sugar, granulated (fine)

4. 4

   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.

5. 5

   This will seem like a lot; be very generous.

6. 6

   Sprinkle the flour or cocoa over the butter and shake the pan to coat the butter fully.

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   Melt the chocolate in a double boiler or a bowl over a pan of simmering water.

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   Set aside to cool to lukewarm.

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   Beat the egg whites with a pinch of salt until the whites cling to the beater.

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    Add about 1/4 cup of the sugar and beat until the whites form stiff, unwavering peaks.

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    Cream the butter and the other (about) 1/4 cup of the sugar until the mixture is light and fluffy.

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    Add the melted chocolate and beat in the egg yolks one at a time.

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    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.

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    Sprinkle the flour lightly on top.

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    Gently fold the mixture together until no white streaks remain.

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    Pour the batter into the prepared pan, spreading it evenly with a rubber spatula.

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    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.

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    It will still be very flat.

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    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.)

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    TO MAKE FILLING: In a small, heavy saucepan, combine the cream and chocolate and stir over medium heat until the chocolate dissolves.

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    Then reduce the heat to very low and simmer, stirring constantly, until the mixture thickens to the consistency of a pudding.

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    Pour it into a bowl and refrigerate for at least 1 hour.

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    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.

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    Do not over-beat or you will get butter. (If this should happen, don't despair; chocolate buttercream makes a perfectly fine filling.)

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    Cut the cake in half to make two layers, each about 8 1/2 inches wide.

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    Spread the filling over one layer and set the other layer on top.

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    Smooth out the edges with a spatula.

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    If one of the cake layers should break, use it on the bottom.

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    Refrigerate on a rack for about 1 hour.

30. 30

    Continued in Part 2

31. 31

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