Rigó Jancsi

Name: Rigó Jancsi
Ingredients: 1 cup Dark chocolate; 1 cup Heavy cream; 1/4 cup Unsalted butter; 1/2 cup Granulated sugar; 4 Large egg yolks; 1 cup All-purpose flour; 1/2 cup Chopped hazelnuts

A recipe from the Bmarchai Recipes collection.

Bmarchai Recipessweetdessertbreadsoup

Nutrition (per serving)

850Calories

85 gProtein

55 gCarbs

35 gFat

25 gSugar

900 mgSalt

Ingredients

1 cup Dark chocolate
1 cup Heavy cream
1/4 cup Unsalted butter
1/2 cup Granulated sugar
4 Large egg yolks
1 cup All-purpose flour
1/2 cup Chopped hazelnuts

Method

In a double boiler, melt the chocolate over low heat, stirring occasionally, then set aside to cool slightly.
In a medium bowl, whisk together flour, sugar, and a pinch of salt, then set aside.
In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes, then add egg yolks one at a time, beating well after each addition.
Gradually add the flour mixture to the butter mixture, then stir in the melted chocolate and heavy cream.
Pour the mixture into a 9x13 inch baking dish, then smooth the top and bake in a preheated oven at 350°F (180°C) for 25-30 minutes, or until set.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the whipped cream, beat the heavy cream until stiff peaks form, then set aside.
To assemble the cake, place the cooled cake on a serving plate, then top with whipped cream and chopped hazelnuts.
Dust the top of the cake with confectioners' sugar, then serve and enjoy.