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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Patience Ikpi
[email protected]This cake is very difficult to make. I don't recommend it for beginners.
candie butt
[email protected]This cake is very expensive to make. I don't think it's worth the money.
Arbab Ali
[email protected]This cake is very time-consuming to make. I don't think it's worth the effort.
Junaid Rahimoon
[email protected]I'm not sure what I did wrong, but this cake turned out really dry. I won't be making this again.
Afzaal Rao
[email protected]This cake was a disaster! It didn't rise properly and the ganache was too runny. I don't recommend this recipe.
Anayah Harrison
[email protected]I thought this cake was just okay. It wasn't as chocolatey as I was expecting.
derick okinyi
[email protected]This cake is very dense. I think I would prefer a lighter, more airy chocolate cake.
Nunu Esparza
[email protected]I had some trouble getting the ganache to set properly. I ended up having to put it in the fridge for a few hours before it was ready to use.
Dukha Kumar
[email protected]This cake was a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
raphael carradine
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was so moist and chocolatey. I will definitely be making this again.
Cyndie Ray
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's so delicious and impressive-looking.
Gavin Eroglu
[email protected]I'm not a big fan of chocolate cake, but this one is an exception. It's so moist and flavorful. I highly recommend it.
Khawar Iqbal
[email protected]This cake is so rich and decadent. It's perfect for a special occasion. I will definitely be making this again.
Tara Singh
[email protected]I made this cake for my wife's birthday and she loved it! It was so moist and chocolatey. The ganache was also very easy to make.
Gael Lino
[email protected]This cake is absolutely delicious! The chocolate ganache is the perfect finishing touch. I highly recommend this recipe.
Teodora Bualli
[email protected]I've made this cake several times now and it's always a crowd-pleaser. It's so easy to make and the results are always impressive.
Perpetual Atonka
[email protected]This cake was a hit at my dinner party! Everyone raved about the rich chocolate flavor and the moist, tender crumb. I'll definitely be making this again.