Rigo Jancsi

Ingredients:

Cake:

8 eggs separated

8 tablespoon sugar

6 tablespoon sifted all-purpose flour

2 tablespoon cocoa

Filling:

1 liter heavy whipping cream

200 g semisweet chocolate, broken in small pieces

4 tbsp dark rum

Glaze:

1 cup fine granulated sugar

1/3 cup water

7 oz. semisweet chocolate, broken in small pieces

Directions:

Cake:

Preheat oven to 350°.

Grease a baking pan, line base with parchment paper. Grease and flour the paper.

Beat the egg yolks in a bowl. Gradually add the sugar to the yolks (about a tablespoon at a time) beat on high speed until pale, thick and fluffy, about 5-7 minutes. Sift the flour and cocoa over the egg mixture.

In a large bowl, beat egg whites with an electric mixer until thick and creamy.

Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain.

Spread the mixture into the prepared pan.

Bake in the middle of the oven for about 15 minutes, or until the cake shrinks slightly away from the sides of the pan (when cooked a toothpick inserted in the center will come out clean).

Remove the cake from the oven, pull off the parchment paper gently and put it on a cooling rack.

When cool, cut cake in half to make 2 layers.

Filling: 

Combine the cream and chocolate in a heavy saucepan and stir over medium heat until the chocolate melts. Then reduce the heat to very low and simmer, stirring constantly until the mixture thickens. Pour it into a bowl and refrigerate for at least 1 hour. When the mixture is very cold beat with a wire whisk or a rotary or electric beater until the filling is smooth and creamy and forms soft peaks when the beater is lifted from the bowl. Do not overbeat or the cream will turn to butter.

Spread the filling, which will be about 2 inches thick over one layer.

Cut the second layer into squares and arrange pieces on top of the cream. Refrigerate on a rack for about 1 hour.

Glaze:
Heat the sugar, water and chocolate in a heavy 1 quart saucepan over 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. Pour the glaze over the cake. Refrigerate the cake on the rack for 10 to 20 minutes longer, or until the glaze is firm.

Cut into 24 large pieces (4 in each row across and 6 in each row down). Use a sharp knife that has been dipped in warm water for cutting. Rinse the knife and dip it again in warm water before each cutting.

(You can use a store bought chocolate glaze if you don't want to make it)

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