Mochá Láyer Cáke with Chocoláte-Rum Creám Filling

Mochá Láyer Cáke with Chocoláte-Rum Creám Filling

This very rich dessert is inspired by the clássic Rigó Jáncsi cáke, námed for the legendáry Hungárián Gypsy violinist. Máke one dáy áheád to állow stretching.


YIELD Mákes 16 servings

INGREDIENTS

Filling ánd topping

• 4 cups of whipping creám
• 1/4 cup (1/2 stem) of unsálted butter
• 1/4 cup of sugár
• 20 ounces of semisweet chocoláte, finely chopped; plus 2 ounces, cut ápárt
• 1/3 dárk gláss of rum
• 2 teáspoons of vánillá extráct

Syrup

• 1/4 cup of wáter
• 2 táblespoons of sugár
• 2 táblespoons of dárk rum

cáke

• 1 1/2 teáspoons of vánillá extráct
• 3/4 teáspoon of instánt coffee powder
• 2/3 cups of cáke flour
• 3 táblespoons of unsweetened chocoláte powder
• 1/2 teáspoon of báking sodá
• 3 lárge eggs, sepáráted
• 3/4 cup sugár
• 1/4 teáspoon of creám of tártár
• 1/4 teáspoon of sált

INSTRUCTIONS

For filling ánd topping:

1. Stir the first 3 ingredients in á lárge lárge pán over medium-high heát until the sugár dissolves ánd the creám boils. Remove from heát. ádd 20 ounces of chocoláte; Beát until melted ánd smooth. Beát in rum ánd vánillá. Tránsfer 1 cup of wárm chocoláte mixture to á smáll bowl; Beát the remáining 2 ounces of chocoláte into the mixture in á bowl ánd set áside for sprinkles. Cover; leáve it át room temperáture. Tránsfer the rest of the chocoláte mixture to á lárge bowl for use ás filling; cool to cool ánd thick, át leást 6 hours ánd up to 1 dáy.

For syrup:

1. Stir the wáter ánd sugár in á smáll sáucepán over low heát until the sugár dissolves. Remove from heát; mix in rum. Close ánd let stánd for 1 dáy.

For cákes:

1. Preheát the oven to 350 ° F. Butter is 9x9x2-inch metál pán. Underline with wáxed páper; butter páper. Mix vánillá powder ánd coffee in á cup; stir to dissolve coffee. Sift flour, cocoá, ánd báking sodá into á smáll bowl. By using án electric mixer, sháke the egg yolks ánd 1/2 cup of sugár in á medium bowl until it is very thick ánd brightly colored, ábout 3 minutes. Beát vánillá-coffee mixture. Use á cleán dry sháker, whipped egg whites, creám tártár, ánd sált in á lárge bowl to form á soft top. Gráduálly ádd the remáining 1/4 cup of sugár, sháke until stiff but not dry. Fold 1/3 of the white párt into the egg yolk mixture. Fold hálf the flour mixture. Fold the remáining hálf of the white, then the remáining flour mixture, then the remáining white. Move the mixture to the prepáred pán; gently spreád to even thickness.
2. Báke the cáke until bloáted ánd the tester is put in the middle of the cleán exit, ábout 18 minutes. Cool in á pán on á shelf (the cáke cán shrink á little).
3. Cut áround the pán to loosen the cáke. Get out of the work surfáce; remove the páper. Using á long serráted knife, cut the cáke horizontálly in hálf. Pláce 1 hálf, cut the top side, on the pláte. Pour hálf syrup (ábout 3 1/2 táblespoons). Using án electric mixer, sháke cold chocoláte until thick ánd lighter in color, less thán 1 minute. ápply áll filling evenly ábove the cáke láyer, áligning with the sides of the cáke (the contents will be ábout 1 inch thick). Pour the remáining syrup on the side of the second láyer of cáke. Pláce the láyer, bottom side syrup, ábove filling; press to stick. Rewárm toppings over low heát only until poured. Pour the topping into the middle of the cáke. Using á smáll spátulá, ápply the upper párt to the edge, being cáreful not to spill. Chill the cáke for up to 1 dáy, cover it with foil or with á cáke dome áfter 2 hours.
4. Cut the cáke into 16 boxes ánd serve.

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