Double Chocolate Mousse Squares (Rigo Jancsi)
Double Chocolate Mousse Squares (Rigo Jancsi) takes approximately 45 minutes from beginning to end. For $3.1 per serving, you get a dessert that serves 6. One portion of this dish contains roughly 19g of protein, 52g of fat, and a total of 1138 calories. It is brought to you by Foodista. 2 people ha
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 6 servings glaze
- 2 cups bitter chocolate
- 1.5 cups bittersweet chocolate
- 3 tablespoons butter
- 3 cups cake flour
- 0.5 teaspoon cinnamon
- 4.5 tablespoons cocoa powder
- 0.5 cup confectioners' sugar
- 2 tablespoons corn syrup
- 4 large eggs
- 1 tablespoon espresso powder
- 1 cup granulated sugar
- 2 tablespoons heavy cream
- 1 teaspoon salt
- 1 teaspoon vanilla
Instructions
- 1
Sponge Cake
- 2
Heat the oven to 350 degrees F.Lightly grease a jellyroll pan (10-1/2 x 15-1/2 inch pan; also called half-sheet pan) and line it with wax or parchment paper that is sprayed with baking spray.In a medium bowl, combine the cake flour, salt, cinnamon, powdered espresso and cocoa powder. Set this aside.In a bowl of a standing mixer, beat the eggs for 10 minutes on high speed. The eggs will have the consistency of soft whipped cream. Continue beating on high speed while slowly adding the granulated sugar, one tablespoon at a time. The resulting mixture will have the appearance and consistency of a batter ready to be baked to create a sponge cake. When you lift the wire-whip from the egg mixture, the mixture should fall back to the bowl, as if it was a ribbon. That is why pastry chefs state that beat the egg mixture to a ribbon stage.Finally, add the vanilla.Set the standing mixer speed to its lowest setting and add the dry ingredients very slowly (i.e. like about one tablespoon at a time). Use a rubber spatula to scrape the sides of the bowl periodically and beat until just all the dry ingredients are incorporated. Caution: over mixing will cause the eggs to deflate.
- 3
Spread the cake batter in the prepared jelly roll pan.
- 4
Bake for 12-15 minutes or until the cake starts to pull away from the sides of the pan. Do not over bake.Cool for a few minutes on a wire rack, then invert the cake onto a rack. Carefully remove the parchment (or wax) paper and allow the cake to cool completely.Mousse Filling
- 5
Place the chocolate pieces in a bowl.Bring the heavy cream to a boil on the stovetop and pour over the chocolate pieces.
- 6
Let the mixture stand for 5 minutes.
- 7
Add the rum and vanilla and stir the mixture, starting in the middle and slowly moving outward with the circular motion until you attain a smooth, shiny chocolate mousse.Refrigerate this mixture for 2 hours
- 8
With a hand held electric mixer, whip the chilled chocolate mousse filling, scrapping the sides of the bowl with a rubber spatula, until the volume has doubled.Whipped Cream Filling
- 9
Place the heavy cream in a cold bowl and with a hand-held electric mixer, whip up the cream to soft peaksslowly add the sugar, 1 tablespoon at time without stopping the electric mixer.Fold in the vanilla and refrigerate.Note: It is also called: Chantilly Cream