Rigo Jancsi Chocolate Slices Food

HUNGARIAN CHOCOLATE MOUSSE CAKE BARS

Steps:

• Make cake layers:
• Preheat oven to 350°F and butter 2 (15- by 10- by 1-inch) baking pans. Line bottom and sides of each pan with a large sheet of wax paper and butter paper. Dust pans with flour, knocking out excess.
• Melt chocolate in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally. Remove from heat. Beat together butter and 1/2 cup sugar in a large bowl with an electric mixer until light and fluffy and beat in yolks, 1 at a time, beating well after each addition. Beat in chocolate. Sift in flour, cocoa, and salt and beat on low speed until combined well.
• Beat egg whites with cream of tartar in another bowl with clean beaters until they hold soft peaks, then add remaining 1/4 cup sugar, beating until whites just hold stiff peaks. Stir one fourth of whites into batter to lighten and fold in remaining whites gently but thoroughly.
• Divide batter between pans (about 2 1/4 cups per pan) and carefully spread evenly. (Layers will be thin.) Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until cake is set and firm to touch, 14 to 18 minutes total. Cool layers in pans on racks 10 minutes before inverting racks over pans and flipping layers onto them. Remove wax paper carefully and discard. Spread jam evenly over 1 warm layer and cool layers completely. Transfer jam-coated layer to a baking sheet or tray lined with a sheet of parchment or wax paper.
• Make chocolate glaze:
• Bring cream just to a boil and slowly pour over chocolate in a bowl. Stir until smooth and pour over plain cake layer, spreading to coat top evenly. Let stand in a cool place until set, about 1 hour.
• Make chocolate mousse filling:
• Bring cream just to a boil and slowly pour over chocolate in a large metal bowl. Stir until smooth and set bowl in an ice bath. Stir occasionally until cold. Remove from ice bath and beat with an electric mixer until mousse just holds soft peaks. (If mousse becomes grainy, melt over a saucepan of barely simmering water and repeat chilling and whipping.) Quickly spread evenly over jam layer (mousse will stiffen as it stands) and chill while making whipped-cream filling.
• Make whipped-cream filling:
• Sprinkle gelatin over water in a small metal bowl and let soften 1 minute. Put bowl over a small saucepan of boiling water and heat, stirring occasionally, until gelatin is dissolved. Remove pan from heat but keep bowl on pan.
• Beat cream, confectioners sugar, and vanilla with an electric mixer until it holds a soft shape and beat in warm gelatin mixture. Continue beating until cream just holds stiff peaks, then spread evenly over top of mousse-coated layer.
• Assemble cake:
• Cut glazed layer lengthwise into thirds and crosswise into tenths and reassemble bars on top of cream filling. Chill cake, uncovered, until glaze is firm, about 1 hour, then cover with plastic wrap and chill until ready to serve. Just before serving, cut cake with a large knife, wiping it off with a hot damp cloth between cuts.

JAM SLICES

Steps:

• Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg, then the vanilla and lemon zest. Reduce the mixer speed to low; add the flour mixture and beat until just combined (the dough will be soft).
• Divide the dough into 4 pieces and put 2 pieces on each prepared baking sheet. Shape each piece into a 12-by-1-inch log, about 3 inches apart. Using the handle of a wooden spoon or your finger, press a 1/2-inch-deep indentation down the middle of each log. Refrigerate until firm, about 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Fill the indentations with jam. Bake, switching the position of the pans halfway through, until golden brown, 20 to 25 minutes. Let cool completely on the baking sheets, then transfer the logs to a cutting board and slice crosswise into 1-inch-wide cookies.

RIGO JANCSI CHOCOLATE SLICES

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.

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.