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Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson

Rigo Jancsi Chocolate Slices

  • Level: Easy
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 10 servings
    Calories
    252
    Total Fat
    15
    Saturated Fat
    8
    Carbohydrates
    26
    Dietary Fiber
    3
    Sugar
    18
    Protein
    4
    Cholesterol
    55
    Sodium
    54
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Ingredients

3 eggs, separated

3 tablespoons caster sugar

1 ounce dark chocolate, grated

2 tablespoons plain flour

For the filling:

Apricot jam

1 ounce cocoa powder

Vanilla essence

6 ounces double cream, stiffly whipped for the chocolate icing

6 ounces dark chocolate

1 ounce unsalted butter

Directions

  1. Cream together the egg yolks and sugar. Whisk the egg whites until very stiff. Add the grated chocolate and flour to the yolk mixture, then fold in the whites. Line and grease a 1 1/2 pound loaf pan and pour in chocolate mixture. Bake in a preheated oven at 350 degrees for 15 to 20 minutes. Turn out and cool on a rack. When cold, slice in half lengthways through the middle. 
  2. Spread both halves of cake with jam on the cut sides. For the filling, mix together all the remaining ingredients and spread evenly over one half on top of the jam. Make the icing by melting the chocolate with the butter. Allow to cool slightly, then spread over the jam on the other half. Put the two strips together so that the icing and filling are together in the middle, with the iced strip on top, and chill slightly before slicing to serve.

Categories:

Easy Dessert Recipes Dessert Easy Baking Chocolate Cake Cake Baking Apricot Fruit Dairy Recipes

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2 Reviews
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KathyRo

I made this recipe and it turned out good but the directions as printed here are confusing. You should watch the episode "Two Fat Ladies : Afternoon Tea" ( on YouTube ) to see how this cake is assembled.  <div>I would say this is a recipe for experienced cooks, even though each step is simple in and of itself.  Here are adjustments I had to make along the way :</div><div><br /></div><div>1) I had to add more butter for the "icing" to get to the smooth and glossy stage.  How much butter you add is really a function of the chocolate brand you select. The answer to the question "how much should you add?" is really "as much as it takes to keep it from seizing and to get to a smooth consistency. "  </div><div><br /></div><div>2) Whenever I use whipped cream as a component of a cake, I add a little unflavored gelatin ( 1/2 to 1 tsp ) to a couple tablespoons hot water and stir it until it's dissolved. I drizzle it into the cream right as I start the mixer.  I find it boosts the structure of the cake, making it easier to cut, without impacting the flavor. (More like mousse.)  In this cake it's imperative. I had a hard enough time keeping the filing from squirting out as I cut it into "fingers".  I would have gone bonkers without the gelatin.  Clarissa might disagree but ... she's dead and I'm not. </div><div><br /></div><div>3) Most cocoa powders I encounter in the US are unsweetened. I added a tablespoon powdered sugar to the whipped cream, along with the cocoa, just to take the edge off. I also added 1/4 tsp instant coffee because I find coffee enhances chocolate's flavor.</div><div><br /></div><div>If I make this recipe again, I'm going to skip the icing step. I think 2 sources of chocolate in a cake are enough. :)  I might also experiment with using cocoa in the cake batter instead of ground chocolate.  I had to use my microplane grater to grate the chocolate and whew that was a bit of work. However I did admire the slightly speckled appearance of the cake so... maybe it stays. :) </div><div><br /></div>

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