I am in mood to eat something chocolaty, romantic … something that has story from the last century. In Europe
A famous Hungarian Gypsy is playing violin at a Paris restaurant, where husband and wife are having dinner.
The wife is Clara Ward, the only daughter of American millionaire E. B. Ward.
The husband is Prince Joseph. That is how the story started…Just a dinner with the music..
Of course at that time we did not have TMZ but I am happy to report to you what happened.
The wife, Clara Ware was seduced by this famous violinist player, Rigo Jancsi. And she left her husband Prince Joseph.
And married a famous Gipsy, Rigó Jancsi in Hungary.
In order to celebrate their romantic love story this cake was created. It is called Rigo Jancsi.
The cake has two layers of chocolate-sponge cake. Between the two chocolate sponge cake layers is a thick layer of very rich, chocolate and cream filling

Rigo Jancsi - Hungarian Chocolate Cake

Print

Ingredients

• Cake:
• 4 eggs
• 4 TBSP icing sugar
• 4 TBSP flour
• 2 TBSP cocoa powder
• pinch of salt
• Filling:
• 3 cups heavy cream
• 3 TBSP icing sugar
• 1 TBSP cocoa powder
• 9 oz semi-sweet chocolate (about 250gr)
• 2 TBSP gelatine powder
• Glaze:
• 7 oz chocolate (200gr)
• 1/2 cup butter

Instructions

1. Heat oven to 350 F.
2. Coat the 9x13 pan with butter.
3. Cream egg yolks with icing sugar. Add cocoa and mix.
4. Beat egg whites and pinch salt, add icing sugar and beat until stiff peaks form.
5. Add to egg yolks mixture about 1/3 of the whites.Fold it in without decreasing the volume.
6. Then, carefully, fold in the remaining whites. Sprinkle the flour and fold it ...very carefully.
7. Pour into prepared pan and bake for 10 min or until cakes start to pull away from the sides.
8. Do not over bake. Cut in half.
9. FILLING:
10. Pour gelatine powder into 1/2 cup water.
11. Rest it for 10 min.
12. Melt 250 gr chocolate and 1 TBSP cocoa powder.
13. Mix 3 cups of heavy cream and 3 TBSP icing sugar.
14. Mix melted chocolate and gelatine together. Add to mixed cream and mix it all together.
15. Spread the filling over the cake and top with the other.
16. GLAZE:
17. Melt the chocolate and butter.
18. Pour evenly and cover the sides.
19. Refrigerate for 5 hours or longer.
20. Decorate with whipped cream or chocolate.

Frank Sinatra – I’m In The Mood For Love

I’m in the mood for love
Simply because you’re near me
Funny, but when you’re near me
I’m in the mood for love

Heaven was in your eyes
Bright as the stars we’re under
Oh, is it any wonder?
I’m in the mood for love

Why should we think of weather?
This little dream might fade
We’ll put our hearts together
Now we are one, I’m not afraid

If there’s a cloud above
If it should rain, we’ll let it
But, for tonight, forget it
I’m in the mood

Enjoy your cake…and can you keep a secret?

They divorce….

Reported by Cookie in 21 Century

Hi,

Today is Sunday, Feb 14, 2016.

Happy Valentine’s Day! For today I am going to make very special cake.

It is very light cake with rich, dark filling. It looks like a little dreamy boat with fluffy filling ready

to make all your dreams come true.

So, lets make this “”Chestnut Love Boat Cake”…

Chestnut Love Boat Cake

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour 15 minutes

Print

Ingredients

• 4 egg whites
• 1 cup icing sugar
• 1/2 tsp vinegar
• Filling
• 500 gr chestnut puree
• 4 TBSP heavy cream
• 1/2 cup icing sugar
• 1/2 tsp vanilla extract
• 1/2 tsp rum
• 2 cups heavy cream

Instructions

1. Preheat oven to 250 F.
2. Mix 4 egg whites and vinegar until they are stiff and leave peaks when the whisk is removed from the egg whites.
3. Gradually add the sugar (1 TBSP at a time - very important) .
4. It is important to add 1 tablespoon at a time because you want to lose as little air as possible.
5. Line baking sheets with silicone mats and spoon the meringue mixture into shape of imaginary boat. (it does not need to be perfect shape of the boat...it can be circle or any shape that your mind have connection to. You should be able to make 10 of them).
6. Bake them for 50 min. Turn off the oven and leave them to cool inside.
7. Filling:
8. Put the chestnut puree in a bowl with the sugar, vanilla, rum and 4 tablespoons of heavy cream.
9. Beat together until smooth.
10. In a separate bowl, whisk 2 cups of heavy cream.
11. Put 1 1/2 TBSP of chestnut filling between two meringues.
12. Top each meringue with the whipped cream. Dust with icing sugar or add chocolate.
13. Serve and enjoy...

And don’t forget …it is very important…SHARE…SHARE …SHARE

The Love Boat

Love, exciting and new
Come aboard. We’re expecting you.
Love, life’s sweetest reward.
Let it flow, it floats back to you.

The Love Boat soon will be making another run
The Love Boat promises something for everyone
Set a course for adventure, your mind on a new romance.

And love won’t hurt anymore
It’s an open smile on a friendly shore.
It’s love!
Welcome abord
It’s love!

…For the end of this blog I just want to write one of my favorite quote

“I WANT TO BE YOUR FAVORITE HELLO AND YOUR HARDEST GOODBYE”

To all my family, friends, customers, visitors, lovers and dreamers…

“I hope my blog is your favorite HELLO”

Your Cookie Queen from

5 star Cookies