This very rich dessert is based on the traditional Rigó Jancsi cake, which is named after the famous Gypsy violinist from Hungary. Make it a day ahead of time to allow the flavors to blend.
Ingredients
Filling/Topping :
4 cups whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
20 ounces finely chopped semisweet chocolate plus 2 ounces chopped separately
1/3 cup dark rum
2 teaspoons vanilla extract
For Syrup :
1/4 cup water
2 tablespoons sugar
2 tablespoons dark rum
Cake :
1 and 1/2 teaspoons of vanilla extract
3/4 teaspoon instant coffee powder
2/3 cup cake flour
3 tablespoons of cocoa powder that isn’t sweetened
1/2 teaspoon baking soda
3 large eggs, separated
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
Instructions
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