Rigo Jancsi
JDeanGEO
alt.food.chat and alt.food.chien. (I have dreams of accidently posting a recipe
using cream of mushroom and having the rfc police sneak over in the dead of
night and burn a soup can on my lawn), but this is really a special recipe. I
made it again today.
I think I got this recipe from Time-life's the Cooking of Vienna's Empire
Rigo Jancsi Serves 12
CAKE
2 Tbsp butter
2 Tbsp flour
3 oz chocolate, unsweetened
3/4 cup butter, unsalted
1/2 cup sugar
4 eggs, separated
1/2 cup flour, sifted
FILLING
1 1/ 2 cups heavy cream
10 oz chocolate, semi sweet broken into chunks
4 Tbsp dark rum
1 tsp vanilla extract
GLAZE
1 cup sugar
1/3 cup water
7 oz chocolate, semi sweet
Cake
Preheat oven to 350. With a pastry brush or paper towel, butter
an 11 inch jelly roll pan and sprinkle the flour over the butter.
Tap to knock out excess flour.
Melt the chocolate over low heat in a double boiler. Set aside to
cool to lukewarm. Cream the butter and 1/4 cup of the sugar until
light and fluffy. Add melted chocolate, then beat in the egg yolks,
one at a time.
Beat egg whites and a pinch of salt in a copper bowl till whites
cling to the beater, then add remaining 1/4 cup sugar and beat until
it forms stiff peaks. Stir about 1/3 of the whites into the chocolate
base, then pour the chocolate mixture over the rest of the whites.
Sprinkle the flour lightly on top. Gently fold flour into mixture
until no white streaks are visible. Pour into jelly-roll pan and bake
15 to 18 min., or until cake shrinks away from sides of pan. Turn
onto rack to cool. Be careful!
Filling
Combine cream and chocolate in heavy pan; cook over med. heat
until chocolate dissolves. Reduce heat to very low and simmer,
stirring constantly, until mixture thickens into a heavy cream.
Pour into a bowl and refrigerate for at least 1 hour. When mixture
is very cold, pour in the rum and vanilla and beat until filling
is soft and creamy and forms soft peaks when beater is lifted. Do
not over beat.
Cut cake in half to make two 8 1/2 inch wide layers. Over one
layer, spread the filling, which should be about two inches thick.
Set the other layer on top. Refrigerate on a rack at least one
hour.
Glaze
While cake is refrigerating, make the glaze. In heavy pan, heat
sugar, water and chocolate over medium heat, stirring constantly
until all is dissolved. Remove from heat, cover and let cool.
Set the rack holding the cake over the jelly-roll pan. Pour cool
glaze over it. Refrigerate about 1/2 hour, until glaze is firm.
When cutting, use a sharp knife dipped in warm water. Rinse knife
and dip in water again for each cut. Cut in small pieces as this is
very rich.
Thyme is on my side
Jan Last
aem
> I don't post here often, usually preferring the kinder, gentler ng's
> such as
> alt.food.chat and alt.food.chien. (I have dreams of accidently
> posting a recipe
> using cream of mushroom and having the rfc police sneak over in the
> dead of
> night and burn a soup can on my lawn), but this is really a special
> recipe. I
> made it again today.
> I think I got this recipe from Time-life's the Cooking of Vienna's
> Empire
>
> Rigo Jancsi Serves 12
[gratefully snip the nice recipe]
In a saucepan over medium heat, melt 1 TB butter and 1 TB olive oil.
Add 4 to 6 ounces sliced mushrooms. Cook, stirring occasionally, 5
minutes. Remove. In the same pan, melt 2 TB butter. Stir in 2 TB
flour. Cook, stirring frequently, 3 minutes. Meanwhile, heat 1.5
cups of milk or 1.5 cups of chicken stock or 3/4 cup of each in the
microwave for a minute or two. Add the liquid to the butter & flour,
stirring well. Cook a few minutes until thickened. Add back the
mushrooms. Taste for salt and pepper. [If you want it to taste like
canned soup, add a ton of salt.] Consider adding any of the following
in very small amounts: soy sauce, worcestershire sauce, chili sauce,
dried thyme, sherry. Use instead of canned soup. Now don't you
feel better?
JDeanGEO
>feel better?
I believe I will sleep soundly knowing I have an alternative to the dreaded
cream of mushroom.
Alex Rast
>I don't post here often, usually preferring the kinder, gentler ng's such as
>alt.food.chat and alt.food.chien. (I have dreams of accidently posting a recipe
>using cream of mushroom and having the rfc police sneak over in the dead of
>night and burn a soup can on my lawn), but this is really a special recipe. I
>made it again today.
>I think I got this recipe from Time-life's the Cooking of Vienna's Empire
Excellent recipe! Rigo Jancsi has got to be one of my favorite cakes, ever
since I was a kid, when I used to demand it every year as my birthday cake.
Here in Seattle, Dilettante Chocolates makes an irresitible version. It's pure
decadence when combined with their hot chocolate.
Why not post this recipe to rec.food.chocolate as well? It's TOTALLY
appropriate to that NG, and I'm sure you'll make a lot of chocophiles (like
myself) very happy indeed.
Alex Rast
ar...@inficom.com
air...@nwlink.com
Eva Kende
>I don't post here often, usually preferring the kinder, gentler ng's such as
>alt.food.chat and alt.food.chien. (I have dreams of accidently posting a recipe
>using cream of mushroom and having the rfc police sneak over in the dead of
>night and burn a soup can on my lawn), but this is really a special recipe. I
>made it again today.
>I think I got this recipe from Time-life's the Cooking of Vienna's Empire
>
> Rigo Jancsi Serves 12
Clipped great authentic recipe. The only thing to mention is that
unfortunatelly because of the whipped cream it doesn't keep.
As a consequence these days the pastry shops in Budapest (just got
back) cheat by doing a boiled corn stachy filling, yuck.....
Eva
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Eva Kende
author of Eva's Kitchen Confidence
please visit
http://www.banff.net/users/ekende
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
JDeanGEO
>appropriate to that NG, and I'm sure you'll make a lot of chocophiles (like
>myself) very happy indeed.
>
>Alex Rast
>ar...@inficom.com
>air...@nwlink.com
>
>
>
Consider it done
Adrian Mariano
>GLAZE
>1 cup sugar
>1/3 cup water
>7 oz chocolate, semi sweet
>Glaze
>While cake is refrigerating, make the glaze. In heavy pan, heat
>sugar, water and chocolate over medium heat, stirring constantly
>until all is dissolved. Remove from heat, cover and let cool.
>Set the rack holding the cake over the jelly-roll pan. Pour cool
>glaze over it. Refrigerate about 1/2 hour, until glaze is firm.
I got this same recipe and made it several times and I could never get
the glaze to work. No matter what I tried, the sugar would crystalize
out of the glaze on the cake, giving me a somewhat crunchy frosting.
Valerie
>
>Excellent recipe! Rigo Jancsi has got to be one of my favorite cakes, ever
>since I was a kid, when I used to demand it every year as my birthday cake.
>Here in Seattle, Dilettante Chocolates makes an irresitible version. It's pure
>decadence when combined with their hot chocolate.
Seattle? Were you at Alan and Kaari's???
Val
Eva Kende
wrote:
Try my method. Mix equal portions of melted semi-sweet chocolate and
unsalted butter and use that as a glaze.