Ingredients Jump to Instructions ↓

  1. See Part 1 :

Instructions Jump to Ingredients ↑

  1. Continued from Part 1 TO MAKE GLAZE: In a small, heavy saucepan, heat the sugar, water and chocolate over medium heat, stirring constantly, until the sugar and chocolate are dissolved. Make sure the sugar is fully dissolved or you will get a grainy glaze. Cover the pan and let the glaze cool for about 20 minutes. Set a jelly-roll pan on a table with one short edge propped up. Put the rack with the cake on something else so that it is suspended level over the pan but offset about 2 inches so that you can reach down into the lower pan with a spoon. Hold the pan with the glaze about 2 inches over the cake and pour the glaze on the cake. Using a large spoon, scoop up the glaze that collects in the jelly-roll pan and put it back on the cake. Keep doing this until the glaze begins to stop flowing smoothly. You should end up with a thick, even layer of glaze on the cake. Refrigerate the cake until the glaze is firm, 10 to 20 minutes. Serve by cutting into 35 small, equal pieces, 5 in each row across and 7 in each row down. For cutting, use a sharp knife that has been dipped in warm water and wiped off between slices. Keep refrigerated, but for maximum flavor, allow to come to room temperature before serving. NOTES: * Serving these chocolate cream slices will guarantee the success of any endeavor. The name is pronounced, approximately, rrigo yanshi (trilled r). This recipe comes from ‘The Cooking of Vienna’s Empire’ and is, of course, Hungarian. A friend of mine describes the Hungarians as the people who taught the Viennese how to bake. Servings: Makes 35. * Fine granulated sugar is not the same thing as confectioner’s sugar. Regular granulated sugar will work ok for the glaze, just make sure it is fully dissolved. You can avoid lots of chopping by using chocolate chips; one cup of chips equals about 6 oz. chips. : Difficulty: Quite difficult. For experienced dessert cooks only. : Time: several hours. : Precision: measure carefully. : Paul Asente : Stanford University, Palo Alto, California, USA : : decwrl!!asente : Copyright (C) 1986 USENET Community Trust —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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