Rigo Jancsi, Part 2 Of 2

INGREDIENTS

INSTRUCTIONS

Continued from Part 1  TO MAKE GLAZE:   In a small, heavy saucepan,
heat the sugar, water and  chocolate over medium heat, stirring
constantly, until the sugar and  chocolate are dissolved. Make sure the
sugar is fully dissolved or  you will get a grainy glaze. Cover the pan
and let the glaze cool for  about  Set a jelly-roll pan on a table with
one short edge propped up. Put  the rack with the cake on something
else so that it is suspended  level over the pan but offset about 2
inches so that you can reach  down into the lower pan with a spoon.
Hold the pan with the glaze  about 2 inches over the cake and pour the
glaze on the cake. Using a  large spoon, scoop up the glaze that
collects in the jelly-roll pan  and put it back on the cake. Keep doing
this until the glaze begins  to stop flowing smoothly. You should end
up with a thick, even layer  of glaze on the cake.  Refrigerate the
cake until the glaze is firm, 10 to 20 minutes. Serve  by cutting into
35 small, equal pieces, 5 in each row across and 7 in  each row down.
For cutting, use a sharp knife that has been dipped in  warm water and
wiped off between slices. Keep refrigerated, but for  maximum flavor,
allow to come to room temperature before serving.  NOTES    Serving
these chocolate cream slices will guarantee the success of  any
endeavor.  The name is pronounced, approximately, rrigo yanshi
(trilled r). This recipe comes from "The Cooking of Vienna's Empire"
and is, of course, Hungarian.  A friend of mine describes the
Hungarians as the people who taught the Viennese how to bake. Yield:
Makes 35.    Fine granulated sugar is not the same thing as
confectioner's sugar.  Regular granulated sugar will work ok for the
glaze, just make sure  it is fully dissolved. You can avoid lots of
chopping by using  chocolate chips; one cup of chips equals about 6 oz.
chips.  : Difficulty:  Quite difficult.  For experienced dessert cooks
only.  : Time:  several hours.  : Precision:  measure carefully.  :
Paul Asente  : Stanford University, Palo Alto, California, USA  :
asente@cascade.stanford.edu  : decwrl!cascade.stanford.edu!asente  :
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