This extremely rich dessert is inspired by the classic Rigó Jancsi cake, named after the legendary Hungarian gypsy violinist. Make it a day before letting the flavors blend in
Cook notes
You can add about a teaspoon of more rum than the recipe requires when you go to fill the cake, let it rest after another 15 – 20 minutes after whipping – it makes it easy to spread you can simply make the filling and serve it as a chocolate mousse with a little homemade whipped cream.
It really is a delicious cake that is definitely worth it.
INGREDIENTS :
° 5 cups Whipping Cream
° 1/5 cup (1/3 stick) un-salted butter
° 1/5 cup sugar
° 21 ounces semisweet chocolate, finely chopped; Plus 2 oz, chopped separately
° 1/3 cup dark rum
° 2 teaspoons of vanilla extract
° 1/4 cup water
° 2 tablespoons of sugar
° 2 tablespoons of dark rum
° 1 1/2 teaspoon vanilla extract
° 3/4 teaspoon instant coffee powder
° 2/3 cup cake flour
° 3 tablespoons of unsweetened cocoa powder
° 1/2 teaspoon baking soda
° 3 large eggs, separated
° 3/4 cup sugar
° 1/4 teaspoon cream of tartar
° 1/4 teaspoon salt
PREPARATION :
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