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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00
Serves
35

Mandy's amazing Rigo Jancsi (Chocolate Cream Slices)
Recipe says it makes 35 ‘slices’, think you’d have to cut them pretty small, but, this cakes if very rich, when you see the end result you’ll understand, the little squares look good when served this way.

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  • Step 1

    The Cake

    Preheat oven to 180c. Butter an 11×17” jam-roll tin and sprinkle with flour, knock out the excess.

    Melt the chocolate in a double saucepan placed over simmering water, set aside to cool. Cream the butter and 2oz of sugar until light and fluffy. Add melted chocolate and beat in the egg yolks one at a time.

    In another bowl, beat the egg whites and a pinch of salt until they form stiff, unwavering peaks. Stir 1/3 of the whites into the chocolate base, then pour the chocolate mixture over the rest of the whites. Sprinkle with the flour and fold until there are no white streaks visible.

    Pour the batter into the prepared tin, spreading evenly. Bake in the middle of the over for 15 to 18 minutes, or until the cake shrinks slightly away from the sides of the pan and knife inserted in the middle comes out clean. Remover the cake from the oven, loosen it from the tin and turn onto rack to cool.

  • Step 2

    The Filling

    In a double boiler combine the cream and chocolate, stir until chocolate dissolves. Then reduce heat to a very low simmer, stirring almost constantly, until the mixture thickens into a heavy cream. Pour into a bowl and refrigerate for at least 1 hour. When the mixture is very cold, pour in the run and vanilla and beat with a wire whisk or blender until the filling is smooth, creamy and forms soft peaks. Do not over beat or the cream will turn to butter.

    Cut the cake in half to make two layers each 8 1/2” wide. Over one layer spread the filling, which will be about 2” thick. Set the other layer on top. Refrigerate on a rack for about 1 hour.

  • Step 3

    The Glaze

    In a double boiler heat the sugar, water and chocolate over a medium heat, stirring constantly, until the sugar and chocolate are dissolved. Remove the pan from the heat, cover and let the glaze cool for about 20 minutes. (Be careful not to over heat or let any water/steam get near glaze otherwise it will go grainy.)
    Place the rack holding the cake on the jam roll tin and holding the bowl with the glaze 2” above the cake pour the glaze over it. Refrigerate the cake on the rack 20 minutes longer, or until the glaze is firm.

    Serve by cutting into small equal pieces, 5 in a row across, 7 down. Use a sharp knife that has been dipped in warm water. Rinse the knife and dip it again in warm water before each cutting.

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