Cake - Rigo's Chocolate Cake

Travel Food Recipes

From Rigo Jancsi of the Hotel Goldener Hirsch. This is one of the wonderful rich European pastries so popular in days gone by (and still secretly popular). To save yourself some grief, read it through until you have a good grasp on the entire process before you begin. This produces individual servings rather than one cake for presentation. RIGO CHOCOLATE CAKE Beat 6 eggs and 3/4 cup sugar with an electric hand mixer in the top of a double boiler over simmering water for 10 minutes. Take from heat and beat until cold. Stir in 18 tablespoons (1 cup plus 2 tablespoons) flour, 3 tablespoons unsweetened cocoa, and 7 tablespoons butter, melted and cooled. Bake in two 8" x 8" x 2" buttered and floured cake pans in a moderate oven (350 degrees) for 25 minutes, or until done. Cool the layers and brush one with apricot glaze. Pour 1-1/2 cups chocolate fondant over one layer. Melt 13 ounces sweet chocolate with 3-1/2 ounces cocoa butter, combine with 2-1/4 cups heavy cream, and whip until stiff. Pour the mousse on the second layer. Pipe 3/4 cup heavy cream whipped stiff with 1/4 cup confectioners' sugar on the mousse and chill both layers. Take layers from pans, cut the iced layer into sixteen 2" x 2" squares, lay them on the second layer, and cut through the mousse to make sixteen 2" by 2" cubes.

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