Chocolate Rigo Squares – a delicious recipe with chocolate, eggs, salt, sugar, all-purpose flour, heavy whipping cream. Easy to follow and perfect for any occasion.
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1
Set a rack in the middle level of the oven and preheat to 350 degrees.
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Bring a small pan of water to a boil and turn off the heat.
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3
Combine the chocolate and 1/4 cup water in a heatproof bowl and place over the pot of water.
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Stir until chocolate is melted and smooth.
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5
For the cake batter, put the 6 yolks in the bowl of an electric mixer and whisk in 1/4 cup of the sugar by hand.
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Place the bowl on the mixer fitted with the whisk attachment and whip the mixture on medium-high speed until the yolks and sugar are light and thickened.
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If you have only one mixer bowl and one whisk, scrape the yolk mixture into a medium mixing bowl.
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8
Wash the bowl and whisk in hot, soapy water, then rinse and dry them.
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Put the 6 egg whites and salt in the clean, dry mixer bowl.
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Place on the mixer fitted with the whisk attachment, and whip the whites on medium speed until they are white, opaque, and beginning to hold a very soft peak.
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Increase the speed to medium high and whip in the remaining 1/4 cup sugar in a stream.
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Continue whipping the whites until they hold a firm peak.
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Stir the melted chocolate into the yolk mixture, immediately followed by about a fourth of the whipped egg whites.
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Sift and fold in the flour, and then fold in the remaining egg whites.
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Scrape the batter onto the prepared pan and use a medium offset spatula to spread the batter evenly.
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Bake the cake layer until it is risen (it will not rise very high) and firm when pressed with a fingertip, about 15 to 20 minutes.
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Slide the paper from the pan to a rack to cool the cake.
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For the filling, bring the cream and corn syrup to a boil in a large saucepan, stirring occasionally to make sure that the corn syrup doesnt fall to the bottom and burn.
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Remove the pan from the heat and add the butter and chocolate.
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Gently shake the pan to make sure that the butter and chocolate are completely submerged, then wait 2 minutes for them to melt.
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Whisk the filling smooth and pour it into a bowl.
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22
Refrigerate the filling until it is about 80 degrees, or until it is of spreading consistency.
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Dont leave the filling in the refrigerator too long, or it will become too hard to whip.
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To assemble the cake, slide the paper with the cake still stuck to it onto a cutting board.
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Cut through both the paper and the cake with a sharp serrated knife to make two 12 x 9-inch rectangles.
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Slide one off the cutting board.
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Run a long, thin knife or spatula between the paper and the cake that remains on the cutting board to loosen it, but leave the paper under the cake.
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(This will make the cubes of finished cake easier to remove later on.)
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Scrape the cooled filling into the bowl of an electric mixer and beat it with the paddle on medium speed until it is lightened to a milk chocolate color.
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Dont overheat, or the filling will separate.
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Immediately use a medium offset spatula to spread the whipped filling evenly over the cake layer on the cutting board.
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Invert the remaining cake layer, still stuck to the paper for easy handling, to a cookie sheet with no sides or to a stiff rectangular piece of cardboard.
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Gently slide the cake layer into place over the filling.
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Carefully peel off the paper.
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Place a stiff cardboard or cookie sheet on the cake and gently press to make sure the top layer of cake adheres well to the filling.
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Refrigerate the cake while preparing the glaze.
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For the glaze, bring the cream and corn syrup to a simmer in a medium saucepan, stirring occasionally.
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Remove the pan from the heat and add the chocolate.
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Gently shake the pan to make sure that all the chocolate is submerged, then wait 2 minutes for it to melt.
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Whisk the glaze just until smooth.
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Avoid whisking too much, or the glaze will be riddled with bubbles.
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Let the glaze cool until it is just slightly warm to the touch, about 100 to 105 degrees.
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After the glaze has cooled, remove the cake from the refrigerator and pour the glaze over it.
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Quickly spread the glaze evenly with a medium offset spatula.
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Dont worry about any glaze that drips down the sides of the cake; it will be trimmed away later.
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Refrigerate the cake again for at least 1 hour, or up to 24 hours, to set the glaze.
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Rinse a long, sharp serrated knife in hot water, then wipe it dry with a cloth.
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Use the knife to trim the sides of the cake evenly, rinsing and wiping after each cut.
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Cut the cake into 2-inch squares.
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Lift the cubes of cake off the paper with an offset cake server or spatula and line them up symmetrically on a platter.
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Serve alone or with a little unsweetened whipped cream.
No nutritional information available.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.