Rigo Jancsi - Hungarian Chocolate Cake

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.