Pour yourself a big glass of milk because this is one rich dessert. This is chocolate cake filled with boozy chocolate cream and a chocolate glaze on top. This is one serious chocolate dessert.

My friend gave me a vintage cookbook, The Cooking of Vienna’s Empire. The book doesn’t contain any pictures of the recipes. The title to this recipe caught my attention and after reading the recipe I had to make this dessert. The Recipe is Rigo Jancsi which the recipe book translates into Chocolate Cream Slices.

Recipe Difficulty: Medium

This isn’t a difficult recipe it just has three separate steps and takes a few hours to make. If you love rich chocolate desserts than it is worth the extra effort.

The chocolate cream is silky smooth and tastes amazing. Next time I make a chocolate cake I am layering this cream in. Yumm.

I have separated this recipe with ingredients and instructions into three sections in the order that you want to make them.

Please read this recipe completely before making.

Recipe for Chocolate Cream Slices (Rigo Jancsi)

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Chocolate Cream Slices

Chocolate Cream Slices with a boozy cream filling.

Course Dessert

Cuisine Italian

Prep Time 1 hour

Cook Time 3 hours

Total Time 4 hours

Servings 35

Author Stephanie Jackson

Ingredients

Chocolate Cream Filling

Ingredients
1 1/2 cups heavy cream
10 oz semisweet chocolate chips.
1 tsp vanilla extract
4 tablespoons dark rum

The Cake

3 oz unsweetened chocolate
1 1/2 sticks of butter
1/2 cup sugar divided
4 eggs separated
Pinch of salt
1/2 cup all-purpose flour

Chocolate Glaze

1 cup granulated sugar
1/3 cup water
7 oz semisweet chocolate chips

Instructions

Directions for Chocolate Cream Filling

In a medium saucepan combine heavy cream and chocolate.
Stir over medium low heat until chocolate has melted.
Reduce heat to very low and simmer, stirring constantly until mixture has thickened.
Pour into a medium mixing bowl and place in the refrigerator for at least an hour.
*While the chocolate cream is refrigerating start making the cake. Once the cake has completely cooled come back and finish making the chocolate cream*
When the chocolate cream is completely cold and the cake has cooled add the rum and vanilla to the chocolate cream.
Beat with a whisk or electric beater until filling is smooth and creamy. Do not over beat.

Directions for the Cake

Preheat oven to 350F.
Prepare jelly roll pan by buttering it and sprinkling flour over the butter. Tap edge of pan to remove any excess flour.
Melt chocolate using the double boiler method. Constantly stirring until fully melted.
Set chocolate aside to cool.
Cream the butter and 1/4 cup sugar together until light and fluffy.
Add chocolate and beat in egg yolks one at a time.
In a different mixing bowl use a stand mixer or electric beater to beat egg whites and a pinch of salt until whites cling to the beater.
Add remaining 1/4 cup sugar to egg whites and beat until they form stiff, unwavering peaks.
Spoon out 1/3 of the egg whites and put in the chocolate base. Fold in the egg whites with a rubber spatula.
Now pour the chocolate mixture over the rest of the egg whites.
Sprinkle the flour on top.
Gently fold the flour into the mixture until no white streaks are visible.
Pour batter into the prepared jelly roll pan.
Spread it evenly with a rubber spatula. It will be thin.
Bake for 15 to 18 minutes or until the cake shrinks away from the sides of the pan and a knife inserted comes out clean.
Loosen the cake from the pan by running a knife around the sides and turn it out on a rack to cool.
Once cooled cut the cake in half to make two layers.
*Finish making the filling*
Over one layer spread the filling evenly.
Set the other cake layer on top.
Refrigerate on a rack for about an hour.
*After 40 minutes start making the glaze*

Directions for the Glaze

In a medium saucepan heat sugar, water and chocolate over medium low heat stirring constantly.
Heat until sugar is dissolved and chocolate is melted.
Remove pan from heat, cover and let cool for about 20 minutes.
Set the rack on the jelly roll pan.
Stir glaze.
Holding the saucepan 2 inches above the cake, pour the glaze over it.
Refrigerate the cake for 20 minutes or until glaze is firm.
Serve by cutting the cake into 35 small equal pieces, 5 in each row across and 7 in each row down. Use a sharp knife that has been dipped in hot water. Rinse knife and dip again before each cut.

Recipe Notes

4 tablespoons of rum gives this filling a strong liquor taste. You may want to add less rum than the recipe calls for.

After making this recipe my husband and I both agree that next time instead of using unsweetened chocolate we will use semisweet chocolate for the cake.

Recipe adapted from Recipes: The Cooking of Vienna’s Empire. Time-Life Books 1968