Torta Rigojanci

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe of the Month

Torta Rigojanci
(Chocolate Cake with Chocolate Cream Filling)

This mousse-filled chocolate cake was named after the Hungarian gypsy violinist Jancsi Rigó (or Rigó Jancsi, as Hungarian names are written surname first), though in Trieste the Italian spelling "Rigojanci" is typically used. It was the late 19th century, and the violinist was playing at a Parisian hotel, where Baron Chimay and his American wife, Klara, a millionaire’s daughter, were in the audience. The beautiful baroness was so captivated by the gypsy that she seductively slipped her own diamond ring onto his finger. It was not long before Klara left her husband and children for her new sweetheart. During the height of this worldwide scandal, a Budapest pastry chef named his sinful new dessert after the infamous violinist. Sadly, the love affair didn’t last, and Jansci faded from the public spotlight, but his passionate fling has been forever immortalized in chocolate.

Ingredients
Cake:
6 eggs, separated
1-1/4 cups sugar
2/3 cup cake or pastry flour, sifted
1/2 cup Dutch-process cocoa powder, sifted
Pinch salt
• • •
Chocolate Ganache:
6 ounces semisweet or bittersweet chocolate
1/3 cup heavy whipping cream
• • •
Cream Filling:
8 ounces semisweet or bittersweet chocolate
3 cups heavy whipping cream, chilled

For the Cake:
Preheat oven to 350°F. In a large bowl, beat the egg yolks and sugar to the “ribbon stage,” about 5 minutes. (The batter will be pale in color and will leave a ribbon-like trail when drizzled over the surface of the batter.) Stir in the flour and cocoa powder.

In a separate bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Soften the batter by stirring in a little egg white; fold in the remaining egg whites. Pour the batter into a greased and floured 11- by 17-inch jelly-roll pan. Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Cool completely before removing from the pan. Slice the cake into two 8-1/2- by 11-inch sheets. (For picture-perfect slices, trim the cake edges before assembling.)

For the Ganache:
Melt the chocolate with the cream in a double boiler (or microwave), stirring until smooth. Pour the ganache over one sheet of cake. Refrigerate until the ganache has set; slice into twelve squares.

For the Filling:
Melt the chocolate in a double boiler, stirring until smooth; remove from heat. Pour the cream into a large bowl. (For best results, chill the bowl in advance.) Beat until the cream forms stiff peaks. Stir about 1 cup whipped cream into the melted chocolate. Pour the chocolate mixture into the bowl of whipped cream; whisk vigorously until the chocolate is thoroughly incorporated. Spread the chocolate cream over the remaining sheet of cake. Place the twelve glazed squares on top of the cream layer. Refrigerate until ready to serve.

Serves 12.