RIGO JANSCI: HUNGARIAN CHOCOLATE CAKE
Steps:
- Preheat the oven to 375 degrees. 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 feuilletine and nibs. Pour over the cake. Allow cake to chill in the refrigerator for 30 minutes, until chocolate is set.
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Ernest Hicks
[email protected]This cake was amazing! It was the perfect dessert for my party.
Yahya Ahmed
[email protected]Overall, this cake was good, but not great. I think I'll try a different recipe next time.
Ojo adeola
[email protected]This cake was a bit too dense for my taste. I think I'll try using a different recipe next time.
Richard Fox
[email protected]This cake is a keeper! I've made it several times and it's always a hit. It's moist, chocolatey, and the ganache is the perfect finishing touch.
SAMUEL Itoro
[email protected]This cake is perfect for chocolate lovers. It's rich and decadent, but not too sweet.
ninja-saif 99
[email protected]I'm not a baker, but this cake was easy to make and turned out great! My family loved it.
Sanaullah Azmat
[email protected]Don't waste your time with this recipe. It's not worth the effort.
sharda bacchus
[email protected]This cake was a disaster! It was dry, crumbly, and the ganache was too thick. I followed the recipe exactly, so I'm not sure what went wrong.
Marie Legros
[email protected]The cake was a little dry, but the ganache helped. Overall, it was a good cake, but not the best I've ever had.
Shefali Akter
[email protected]This cake was a bit too sweet for my taste, but it was still good. I think I'll try using less sugar next time.
Adali Aviles
[email protected]OMG! This cake is amazing! It's so moist and chocolatey. I love the ganache on top. It's the perfect touch.
Zisan
[email protected]Easy to make and turned out great! I used gluten-free flour and it still came out perfect. Will definitely be making this again.
Kristy Mills
[email protected]Delicious! The cake was super moist and the chocolate flavor was spot on. I used dark chocolate chips instead of semisweet and it was perfect. Highly recommend!
Jerrica Charleston
[email protected]Followed the recipe to the letter and it turned out perfect! The cake was moist and fluffy, and the ganache was rich and decadent. Will definitely make again!
Bristy Islam
[email protected]This cake was a hit at my dinner party! Everyone loved the rich chocolate flavor and the moist, tender crumb. I'll definitely be making this again.