Best 2 Rigo Jancsi Chocolate Slices Recipes
If you're looking for a delightful and delectable treat that will tantalize your taste buds, look no further than the exquisite Rigo Jancsi chocolate slice. This classic Hungarian dessert is a symphony of flavors, boasting layers of rich chocolate sponge cake, velvety chocolate ganache, and a delicate apricot jam filling. Its elegant appearance and irresistible taste make it a perfect choice for any special occasion or as a sweet indulgence to enjoy any time.
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RIGO JANCSI CHOCOLATE SLICES
Provided by Food Network
Categories dessert
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and line and grease a 1 1/2 pound loaf pan.
- Cream together the egg yolks and sugar. Whisk the egg whites until very stiff. Add the grated chocolate and flour to the yolk mixture, then fold in the whites. Pour the chocolate mixture into the prepared loaf pan. Bake for 15 to 20 minutes. Turn out and cool on a rack. When cold, slice in half lengthways through the middle.
- Spread both halves of cake with jam on the cut sides.
- For the filling, mix together the cocoa powder, vanilla essence to taste, and whipped cream; spread evenly over one half on top of the jam.
- Make the icing by melting the chocolate with the butter. Allow to cool slightly, then spread over the jam on the other half. Put the two strips together so that the icing and filling are together in the middle, with the iced strip on top, and chill slightly before slicing to serve.
HUNGARIAN CHOCOLATE CAKE (RIGO JANCSI)
Make and share this Hungarian Chocolate Cake (Rigo Jancsi) recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line a 10 1/2 x 15 1/2-inch jellyroll pan with parchment and spray with nonstick vegetable spray.
- In a dry bowl, melt chocolate over barely simmering water. Whisk the eggs and sugar until they hold a ribbon shape for 2 seconds. Whisk in the Coffee mixture. Sift, then fold in the cocoa. Fold in the melted chocolate. Spread in the prepared pan and bake for 9 minutes until set. Let cool.
- Meanwhile, make the filling. Sift the cocoa and confectioners' sugar into the cream and whip to the consistency of shaving cream. Divide the sheet cake in half. Lightly spread one layer with apricot preserves. Spread on the whipped cream. Lightly spread the other half with raspberry preserves and flip on top of the whipped cream. Refrigerate.
- Make the Ganache: Put the chocolate in a small bowl. Over medium heat, bring the cream to a scald. Pour the hot cream over the chocolate. Working from the center out, gently stir with a whisk to melt and blend. Continue stirring until smooth. Stir in the nibs, if using. Pour over the cake. Allow cake to chill in the refrigerator for 30 minutes, until chocolate is set.
Tips:
- To make a smooth and creamy chocolate ganache, use high-quality chocolate and heavy cream. Chop the chocolate finely so that it melts evenly.
- To prevent the chocolate ganache from curdling, make sure the heavy cream is hot but not boiling before adding it to the chocolate.
- For a richer flavor, use dark chocolate with a cocoa content of 70% or higher.
- If you don't have a pastry bag, you can use a zip-top bag with the corner snipped off to pipe the chocolate ganache onto the sponge cake.
- To make the chocolate slices easier to cut, chill them for at least 30 minutes before slicing.
Conclusion:
Rigo Jancsi chocolate slices are a delicious and elegant dessert that are perfect for any occasion. They are easy to make and can be customized to your liking. Whether you prefer a rich and decadent chocolate flavor or a lighter and more delicate one, these chocolate slices are sure to please.
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