I have had this recipe from Epicurious for a while now waiting for the perfect occasion to try my hand at this ultra-rich dessert is inspired by the classic Rigó Jancsi cake, named for the legendary Hungarian Gypsy violinist. My dear friend who is a certified chocoholic and a vegetarian had only one request from me. “Can you make me an extravagant chocolate cake?”
This chocolate cake is one of those deeply satisfying, intense desserts that will even have the non-chocoholics squealing with delight. Yes, it is that good! Did I mention that it has NO butter? Chocolate sponge cake lightened with egg whites, filled with a thick layer of rich chocolate, cream, and rum filling, what’s there not to love?
Decadent Chocolate Cake with Chocolate Rum Filling
Multi textured, gooey, and chocolatey, yes this truly is one extravagant chocolate cake that aims to please all your senses. Make it one day ahead to allow the flavors to meld.
Filling and Topping
4 cups whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately
1/4 cup dark rum
2 teaspoons vanilla extract
1/4 cup water
2 tablespoons sugar
1 tablespoons dark rum
1 1/2 teaspoons vanilla extract
3/4 teaspoon instant coffee powder
2/3 cup cake flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
3 large eggs, separated
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
For filling and topping:
Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla.
Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into 1 cup mixture and set aside for topping, cool. Cool remaining chocolate mixture to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.
Preheat oven to 350°F. Butter 2 round or square 8″ pans. Line bottom with wax or parchment paper.
Combine vanilla and coffee powder in cup; whisk to dissolve coffee. Sift flour, cocoa, and baking soda into bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.
Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack.
To assemble: invert cake on a plate and peel the paper. Place 1 half on platter and drizzle half of syrup (about 2 tablespoons) over the cake. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake. Drizzle remaining syrup over second cake layer. Place layer, syrup side down, atop filling; press to adhere. Spread the filling around the cake to smoothen the edges. Chill for 1 hr.
Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil after chilling for 2 hours. Slice into desired shape and serve.
Do you savor desserts? I would love to hear from you, do share your favorite sweet bites. Until next time, sweet dreams!!