Rigó Jancsi – chocolate cream slices

Ingredients for 1 servings:

• 2 tbsp butter
• 2 tbsp flour
• 85 g dark chocolate
• 190 g butter, soft
• ½ cup(s) sugar
• 4 egg whites
• 4 egg yolks
• 1 pinch of salt
• ½ cup(s) flour, sifted
• 1 ½ cup(s) whipped cream
• 280 g dark chocolate, crumbled into small pieces
• 4 tbsp rum
• 1 tsp vanilla extract
• ½ cup(s) sugar, fine
• 0.33 cup(s) water
• 200 g dark chocolate, crumbled into small pieces

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Makes approx. 35 slices

CHOCOLATE CAKE Preheat the oven to medium heat (180°C). Grease a baking sheet (30x40cm) with butter and dust evenly with flour. Melt the dark chocolate in a double boiler and then let it cool to about 40°C. Beat the butter with half the sugar until very fluffy. Then stir in the melted chocolate and egg yolks, one at a time. In another bowl, beat the egg whites with salt until almost stiff peaks form, then add the remaining sugar and continue beating until very stiff peaks form. Stir about 1/3 of the snowflake mixture into the chocolate mixture with a rubber spatula, then pour the snowflake mixture over the remaining snowflake mixture. Sprinkle the flour evenly on top. Gently work the batter with a rubber spatula until it no longer has any white streaks. Spread the batter evenly on the prepared baking sheet and bake in the center of the oven for 15-18 minutes. When you pierce it with a fork at the end, nothing should stick to the needle. It should also pull away easily from the edges. Immediately after baking, you must loosen the cake from the baking sheet with a sharp knife and then place it on a wire rack to cool. CHOCOLATE FILLING For the filling, heat the cream and semisweet chocolate in a 1-liter saucepan over medium heat, stirring constantly, until the chocolate has dissolved. Continue stirring over very low heat until the sauce has thickened. Pour the sauce into a bowl and refrigerate for at least one hour. When it is very cold, add the rum and vanilla extract and beat the whole thing with a whisk or an electric mixer until you have a smooth, creamy mixture that forms soft peaks when you lift the mixer from the bowl. Do not overbeat the filling, as this could result in butter. Cut the cake crosswise in half. Spread the filling onto one half, making a layer about 5 cm thick, then place the other half on top and place the cake on a wire rack in the fridge for about 1 hour. CHOCOLATE GLAZE To make the glaze, heat the sugar and semi-sweet chocolate with the water over medium heat, stirring constantly, until completely dissolved. Let it cool in a covered pan at room temperature for about 20 minutes. The glaze should be thick enough that it doesn’t run off the wooden spoon, but forms a thin coating. Place the cake on the rack over a baking sheet and pour the glaze evenly over the cake from a height of about 5 cm. It only takes about 15 minutes in the fridge to set. Finally, cut the cake into 5 cm slices. Always rinse the knife and dip it in warm water while cutting. Rigo Jancsi was a gypsy violinist who lived in the 19th century. His name is immortalized in this Hungarian pastry that melts in the mouth of every sweet lover.