Rich chocolate slices, Rigo Jancsi (ree-go yon-chee) is a classic Hungarian dessert cake. Serve with Macaroons.
8 oz. plus
1 teaspoon butter, softened
4 oz. dark cooking chocolate
4 oz. castor sugar
4 eggs, separated
½ teaspoon salt
2 oz. flour
6 (1. oz. double cream
6 oz. dark cooking chocolate, broken into small pieces
2 tablespoons chocolate-flavoured liqueur
5 teaspoon vanilla essence
4 oz. castor sugar
3 tablespoons water
4 oz. dark cooking chocolate, broken into small pieces
First prepare the filling. In a medium-sized heavy-based saucepan, heat the cream and chocolate over moderate heat, stirring constantly until the chocolate has melted.
Remove the pan from the heat and pour the mixture into a mixing bowl. Set aside to cool for 15 minutes at room temperature, then chill in the refrigerator for 1 hour.
Preheat the oven to moderate 350CF (Gas Mark 4, 180°C).
With the teaspoon of butter, lightly grease a U-pound loaf tin. Set aside.
Melt the chocolate in a heatproof bowl set over a pan of boiling water. Remove the bowl from the pan and set it aside to cool slightly.
In a medium-sized bowl, cream the remaining butter and half the sugar to-gether with a wooden spoon until the mixture is light and fluffy. Pour in the melted chocolate, beating constantly. Beat in the egg yolks, one at a time. Set aside.
In a medium-sized mixing bowl, beat the egg whites and salt together with a wire whisk or rotary beater until they are frothy. Gradually beat in the remaining sugar and continue beating until the mix-ture forms stiff peaks.
Stir one-third of the meringue mixture into the chocolate mixture and continue stirring until the ingredients are thorough- Stir the melted chocolate into the creamed butter and sugar mixture with a wooden spoon. v
Place the cake on a wire rack to cool. Cut the cake in half, lengthways, with a large, sharp knife.
Pour the chocolate glaze over the cake, spreading it to the edges with a spatula. ly blended. Pour this mixture over the remaining meringue and sprinkle over the flour. With a metal spoon, fold the flour and chocolate mixture into the meringue until all the ingredients are thoroughly blended.
Pour the batter into the prepared tin and spread it out evenly with a flat-bladed knife. Place the tin in the centre of the oven and bake for 25 to 30 minutes or until a skewer inserted into the centre of the cake comes out clean.
Remove the tin from the oven and run a table knife around the edges of the tinUsing a large metal spoon, stir one-third of the meringue mixture into the chocolate mixture.
Place the chocolate filling on one half of the cake and spread it out evenly with a spatula.
After the glaze has set, cut the cake into thick slices with a sharp knife dipped in warm water. to free the cake from the sides. Turn the cake out on to a wire rack to cool.
Remove the filling from the refrigerator and, using a wire whisk or rotary beater, whisk in the chocolate-flavoured liqueur and vanilla essence. Continue whisking until the mixture forms stiff peaks. Set aside.
Using a sharp knife, cut the cake in half, lengthways. Spoon the filling on to one half of the cake and spread it out evenly with a spatula or table knife. Place the other cake half on top and chill the cake in the refrigerator for 1 hour.
Meanwhile, make the glaze. In a small, heavy-based saucepan, heat the sugar, water and chocolate over moderate heat, stirring constantly until the sugar dissolves and the chocolate has melted. Remove the pan from the heat and set aside to cool for 15 minutes.
Remove the cake from the refrigerator and place it on a wire rack set over a shallow baking tin. Pour over the glaze and leave for 5 minutes to allow any excess glaze to drain off. Lift the cake on to a serving plate and place it in the refrigerator to chill for a further minutes or until the glaze is firm.
Remove the cake from the refrigerator and, using a sharp knife dipped in warm water, cut the cake into thick slices, cleaning the knife with kitchen paper towels after each cutting. Serve immediately.