Hungarian Desserts - Chocolate Mousse Filled Cake (Rigó Jancsi)
HUNGARIAN DESSERTS

Hungarian Desserts
Who Was Rigo Jansci?
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Hungarian Chocolate Mousse-Filled Cake (Rigó Jancsi)
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It was the scandal throughout Europe and America in December of 1896. Clara Ward, the American wife of a Belgium prince, abandoned her husband and children and ran away with the Hungarian Gypsy violinist, Rigó Jancsi.
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In Budapest, an unknown pastry chef created a fabulous chocolate mousse-filled torte to celebrate their love. Their marriage did not last very long, but this wonderful recipe lives on.
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The cake consists of two layers of a chocolate-flavored sponge cake separated by a chocolate-cream filling and a layer of apricot jam. It is then covered with a dark chocolate glaze. The quality of the finished product is highly dependent on the quality of the cocoa and the chocolate that you use. I recommend that you buy top quality imported products.
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Difficulty:
Moderate
Preparation Time:
60 Minutes
Cooking Time:
20 Minutes
Baking Temperature:
350 F
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Ingredients: Chocolate Sponge Cake
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6-Eggs separated
¼ Teaspoon Salt
½ Cup Sugar
½ Cup Flour
2 Tablespoons Dutch-processed cocoa powder
½ Cup Apricot Jam to spread on the bottom layer
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Ingredients: Chocolate-Cream Filling
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¾ Cup Powdered Sugar
2 Ounces of Dark Semi-Sweet Chocolate
2 Cups Heavy Cream
1 Envelope of Unflavored Gelatin
½ Teaspoon Vanilla Extract
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Ingredients: Chocolate Glaze
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½ Cup Sugar
2 Ounces of Dark Semi-Sweet Chocolate
2 Tablespoons Dutch-processed cocoa powder
1 Teaspoon Unsalted Butter
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Baking Instructions:
- While the oven is preheating to 350 F, Whip the egg whites with the salt and a tablespoon of water until they form stiff peaks.
- Add the egg yolks one at a time while beating and then add the sugar the same way and beat for another three minutes.
- Sieve the cocoa powder and the flour together and add them to the egg mixture.
- Line a 12-in. by 16-in. pan with wax paper and then butter it.
- Evenly spread the batter in the pan and bake in a preheated oven about 15 minutes until a toothpick inserted in the middle comes out dry.
- Let the cake cool and then cut it in half and spread the apricot jam evenly over one half..
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Making the Chocolate Cream Filling
- Dissolve the gelatin in one tablespoon of cold water. Then add four tablespoons of hot water, mix well and let it cool down.
- Soften the chocolate in a double boiler and let it cool.
- Meanwhile whip the heavy cream until stiff and add the sugar a little of a time while continuing to whip.
- Add the whipped cream mixture to the softened chocolate until you get a smooth pale brown mixture.
- Spread the chocolate cream mixture over the apricot-coated bottom layer and top with the second layer of cake.
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Making the Chocolate Glaze
- Melt the chocolate in a double boiler.
- Mix the sugar and cocoa with ¼ cup of water and add it to the chocolate. Then mix in the butter.
- Spread the glaze evenly over the cake and let it cool in the refrigerator before serving.
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Gypsy Violin Music
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