SUTEMENY RIGO JANCSI – Hungarian Chocolate Mousse Cake

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For the cake: Heat oven to 350* F. Line a jellyroll pan with parchment paper.

In a large bowl, cream 3/4 cup butter with 1/2 cup sugar until light and fluffy. Add cooled melted chocolate and beat in egg yolks, one at a time.

In a medium bowl, beat eggs whites and pinch salt until whites cling to the beaters. Add remaining 1/4 cup sugar and beat until stiff peaks form.

Lighten the chocolate mixture by stirring in 1/3 of the whites. Then, carefully fold in the remaining whites. Sprinkle the flour over the batter and carefully fold it in without decreasing the volume.

Pour into prepared pan and bake 12-15 minutes. or until cake starts to pull away from the sides. Do not overbake. Cool a few minutes on a wire rack and then invert onto the rack. Remove parchment paper and let cool completely.

For the filling: Meanwhile, Place 10 oz chocolate in a heatproof bowl. Bring the cream to a boil in the microwave or on the stovetop and pour over chocolate. Cover with plastic wrap and let stand 10 minutes. Add rum and vanilla and stir until smooth. Refrigerate 1 hour. When cold, whip the filling until wolume has doubled.

Assembly: Cut the cake in half and place one half on a rack. Spread the filling over the cake and top with the remaining cake half. Refrigerate for 1 hour.

For the glaze: Meanwhile, Place 7 oz chocolate, butter and corn syrup in a microwaveable bowl. Heat on full power 1 minute. Add vanilla and stir until completely melted and smooth. Let cool 20 minutes or until glaze is set.

This cake is very rich. Cut into 5 by 7 rows for a total of 35 small squares. Refrigerate leftovers.