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RIGO CHOCOLATE CAKE




Source of Recipe


From Rigo Jancsi of the Hotel Goldener Hirsch.


List of Ingredients




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.



Recipe



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.