Striving for a decadent chocolate cake or just looking for some fun? Try this lighthearted tripe chocolate mousse cake from a decadent age!
As I most recently have a little time, I was looking on the internet a few days ago. In search of fresh, exciting tips, inspirational dishes that I’ve never tasted before, to astonish my family with. Hunting for quite some time yet could not come across any interesting stuff. Just before I wanted to give up on it, I ran across this fabulous and simple treat by chance on Suncakemom. The dessert seemed so delicious on its pic, that called for prompt action.
It was easy to imagine the way it is made, how it tastes and how much my hubby will probably want it. Actually, it is very easy to delight the man when it comes to desserts. Yes, I am a lucky one. Or possibly he is.Anyhow, I got into the page and followed the simple instuctions that had been coupled with impressive pics of the procedure. It just makes life quite easy. I could suppose it is a slight hassle to shoot snap shots in the middle of baking in the kitchen because you normally have gross hands so I really appreciate the hard work she placed in to make this blogpost and recipe conveniently followed.
Having said that I’m inspired to present my own formulas in the same way. Many thanks for the idea.
I had been tweaking the original formula to make it for the taste of my family. I have to mention it was an incredible success. They prized the flavour, the thickness and loved getting a treat such as this during a lively workweek. They basically asked for lots more, more and more. Thus next time I am not going to make the same mistake. I am going to multiply the quantity to keep them pleased.
You can find the original Rigo Jancsi Cake at SunCakeMom
Beat yolks with a mixer on high speed. If we use any sweetener then add it now. The yolk will raise up quite a bit. It’s ready when it is light yellowish in color and stops growing.
Beat egg whites on high speed until hard peaks form.
Measure and put dry ingredients (flour, unsweetened cocoa powder and baking powder) into a bowl. Mix them to get a light brown powder.
Add the coffee and the dry ingredients mixture alternating between the two to the beaten yolks.
We are looking for a soft mixture here. Maybe a little bit less dense than honey.
Use a spatula to fold the whites into the pastry.
Get baking tray ready by covering it with baking sheet or spreading butter and sprinkling some flour on top to avoid pastry sticking to the tray then pour the mixture into the tray and put it into the 356°F / 180°C preheated oven.
Bake the cake for 40 minutes in a normal oven. Don’t open the oven’s door during the first 10 minutes of baking ever!
Melt chocolate. Put unsweetened cocoa powder and honey into it too then mix them with the melted chocolate. Once melted take it off heat and let it cool.
Separate eggs and beat egg whites until hard peaks form.
Turn the mixer into low speed and mix yolks with the whites.
Fold cooled but still warm and liquid chocolate into the eggs carefully until combined.
In a separate bowl, whip cream with the vanilla extract until thickened.
Use a large spoon to fold thick whipped cream into the eggs mixture.
Is there no time to make a cake? Check this out: Sugar free quick mousse recipe
Melt chocolate then mix in cream.
Remove the top of the cake creating an even flat surface if necessary.
Cut cake base horizontally in the middle into two pieces.
Place the top bit on a flat surface until spreading the cream on the bottom part evenly.
Place the other part back on the top.
Pour chocolate glazing on top of the pastry and spread it out evenly.
Let it rest in the fridge for a couple of hours before serving it.