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Name: Rigo Jancsi Chocolate Slices
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 2 tb Plain flour; Vanilla essence; 6 oz Double cream stiffly beaten; 3 Eggs separated; 1 oz Dark chocolate grated; 6 oz Dark chocolate; Apricot jam; 1 oz Unsalted butter; 1 oz Cocoa powder; 3 tb Caster sugar

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INGREDIENTS

2 tb Plain flour
Vanilla essence
FILLING
6 oz Double cream ; stiffly beaten
3 Eggs ; separated
1 oz Dark chocolate ; grated
6 oz Dark chocolate
Apricot jam
1 oz Unsalted butter
1 oz Cocoa powder
3 tb Caster sugar

Servings

INSTRUCTIONS

Cream together the egg yolks and sugar. Whisk the egg whites until very stiff. Add the grated chocolate and flour to the yolk mixture, then fold in the whites. Line and grease a 1 1/2 pound loaf pan and pour in chocolate mixture. Bake in a preheated oven at 350 degrees for 15 to 20 minutes. Turn out and cool on a rack. When cold, slice in half lengthways through the middle. Spread both halves of cake with jam on the cut sides. For the filling, mix together all the remaining ingredients and spread evenly over one half on top of the jam. Make the icing by melting the chocolate with the butter. Allow to cool slightly, then spread over the jam on the other half. Put the two strips together so that the icing and filling are together in the middle, with the iced strip on top, and chill slightly before slicing to serve. Formatted by suechef@sover.net Recipe by: TWO FAT LADIES #FL1B03 Posted to MC-Recipe Digest V1 #823 by Sue on Oct 02, 1997

NOTES

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Rigo Jancsi Chocolate Slices

2 tb Plain flour
 Vanilla essence
 FILLING
6 oz Double cream stiffly beaten
3 Eggs separated
1 oz Dark chocolate grated
6 oz Dark chocolate
 Apricot jam
1 oz Unsalted butter
1 oz Cocoa powder
3 tb Caster sugar

Cream together the egg yolks and sugar. Whisk the egg whites until very  stiff. Add the grated chocolate and flour to the yolk mixture, then fold in  the whites. Line and grease a 1 1/2 pound loaf pan and pour in chocolate  mixture. Bake in a preheated oven at 350 degrees for 15 to 20 minutes. Turn  out and cool on a rack. When cold, slice in half lengthways through the  middle.    Spread both halves of cake with jam on the cut sides. For the filling, mix  together all the remaining ingredients and spread evenly over one half on  top of the jam. Make the icing by melting the chocolate with the butter.  Allow to cool slightly, then spread over the jam on the other half. Put the  two strips together so that the icing and filling are together in the  middle, with the iced strip on top, and chill slightly before slicing to  serve.    Formatted by suechef@sover.net    Recipe by: TWO FAT LADIES #FL1B03    Posted to MC-Recipe Digest V1 #823 by Sue <suechef@sover.net> on Oct 02,  1997

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Nutrition

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Serving Size: 1 Serving (123g)
Recipe Makes: 10

Calories: 333
Calories from Fat: 215 (65%)

Amt Per Serving		% DV

	Total Fat 23.9g	32 %
	Saturated Fat 12.3g	61 %
	Monounsaturated Fat 7.7g
	Polyunsanturated Fat 1.6g
Cholesterol 348.9mg		107 %
Sodium 128.2mg		4 %
Potassium 247.3mg		7 %
Total Carbohydrate 18.6g		5 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 16.9g
Protein 11.4g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 333

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