Rigo jancsi, part 1 of 2

------------------------------------CAKE------------------------------------
      2 T  butter
           flour or cocoa
      3 oz chocolate, unsweetened
    3/4 c  butter (unsalted),
           -softened
    1/2 c  Sugar
      4    Eggs, separated
      1 pn Salt
    1/2 c  flour, all-purpose
           -(sifted)

----------------------------------FILLING----------------------------------
     10 oz chocolate (semisweet),
           -chopped or broken
           -into small chunks
  1 1/2 c  Heavy cream
      4 T  Dark rum
      1 t  vanilla extract

-----------------------------------GLAZE-----------------------------------
      7 oz chocolate (semisweet),
           -broken or chopped
           -into small chunks
      1 c  Sugar, granulated (fine)
    1/3 c  Water
 
  TO MAKE CAKE:   Preheat the oven to 350 degrees F.  With a pastry brush or
  paper towel, coat an 11x17 inch jelly-roll pan with the butter.  This will
  seem like a lot; be very generous.  Sprinkle the flour or cocoa over the
  butter and shake the pan to coat the butter fully.  Tap the edge of the pan
  on a table to knock out the excess flour. Melt the chocolate in a double
  boiler or a bowl over a pan of simmering water. Set aside to cool to
  lukewarm.
  
  Beat the egg whites with a pinch of salt until the whites cling to the
  beater. Add about 1/4 cup of the sugar and beat until the whites form
  stiff, unwavering peaks. Cream the butter and the other (about) 1/4 cup of
  the sugar until the mixture is light and fluffy. Add the melted chocolate
  and beat in the egg yolks one at a time.
  
  With a rubber spatula, stir about 1/3 of the beaten egg whites into the
  chocolate mixture, then pour the chocolate mixture over the rest of the
  whites.  Sprinkle the flour lightly on top.  Gently fold the mixture
  together until no white streaks remain. Pour the batter into the prepared
  pan, spreading it evenly with a rubber spatula. Bake in the middle of the
  oven for 15 to 18 minutes, or until the cake shrinks slightly away from the
  sides of the pan and a knife inserted in the middle comes out clean. It
  will still be very flat. Loosen the cake from the pan with a sharp knife
  around the sides and turn it out onto a rack to cool. (Put the rack over
  the pan and flip the whole thing over to keep the cake from breaking.)
  
  TO MAKE FILLING:  In a small, heavy saucepan, combine the cream and
  chocolate and stir over medium heat until the chocolate dissolves. Then
  reduce the heat to very low and simmer, stirring constantly, until the
  mixture thickens to the consistency of a pudding. Pour it into a bowl and
  refrigerate for at least 1 hour.
  
  When the mixture is very cold, pour in the rum and vanilla and beat with a
  whisk or beater until the filling is smooth and creamy and forms soft peaks
  when the beater is lifted.  Do not over-beat or you will get butter.  (If
  this should happen, don't despair; chocolate buttercream makes a perfectly
  fine filling.)
  
  Cut the cake in half to make two layers, each about 8 1/2 inches wide.
  Spread the filling over one layer and set the other layer on top. Smooth
  out the edges with a spatula. If one of the cake layers should break, use
  it on the bottom. Refrigerate on a rack for about 1 hour.
  
  : Continued in Part 2
  
  : Copyright (C) 1986 USENET Community Trust