Rigó Jancsi

Chocolate Cake:

• 6 ounces semi-sweet chocolate
• 6 large eggs, separated
• Pinch of salt
• ½ cup (100g) granulated sugar
• ¼ cup all-purpose flour

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Chocolate Filling:

• 1 ½ cups heavy whipping cream
• 2 tbsp honey
• 2 tbsp unsalted butter
• 16 ounces semi-sweet chocolate, coarsely chopped

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Chocolate Ganache:

• ½ cup heavy whipping cream
• 2 tbsp honey
• 6 ounces semi-sweet chocolate, coarsely chopped

1. Preheat the oven to 350°F.
2. Coat a baking sheet with cooking spray and line it with parchment paper. Set aside.
3. Cake: Melt the chocolate in a heat-proof bowl placed over a saucepan of simmering water.  The bottom of the bowl must not touch the water.  
4. Remove the melted chocolate from the heat and set aside.
5. Whip the egg yolks and ¼ cup of the granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until the mixture is light in colour and thick. 
6. Transfer the mixture to a bowl and set aside.
7. Clean the bowl of the stand mixer as well as the whisk attachment.  Dry them well before using them in the next step.
8. Whip the egg whites in the bowl of a stand mixer fitted with the whisk attachment on medium speed until opaque and they form a soft peak.
9. Increase the speed to medium-high and add the remaining ¼ cup of granulated sugar.
10. Whip the egg whites until they form stiff peaks.
11. Pour the melted chocolate into the egg yolk mixture.  Stir until well incorporated.
12. Use a spatula to gently fold ¼ of the whipped egg whites into the batter.
13. Sift the flour.
14. Use a spatula to gently fold the flour and salt into the batter.
15. Use a spatula to gently fold the rest of the egg whites into the batter.
16. Pour the batter onto the sheet pan.
17. Use an offset spatula to spread the batter evenly throughout the pan.
18. Bake for 15 to 20 minutes.
19. Slice the parchment paper onto a cooling rack.  Let the cake cool completely.
20. Filling: Pour the cream and honey into a large saucepan and bring to a boil, stirring occasionally to make sure the honey doesn’t stick to the bottom.
21. Remove the saucepan from the heat.
22. Add the butter and chocolate, let them melt for 2 minutes. Make sure the chocolate is submerged.
23. Whisk the filling until it is smooth
24. Pour the filling into a bowl and place in the fridge. Let the filling set slightly, until it reaches a spreadable consistency.
25. Slide the cake with the parchment paper onto a large cutting board.
26. Slice the cake in half.  Slice through the parchment paper as well.  Each layer should now be about 12’’ X 9’’.
27. Set one of the cake layers aside.
28. Run an offset spatula between the parchment paper and the cake to help the cake detach.  Now you can place the cake layer onto your serving platter or leave it on the parchment paper on the cutting board.
29. Transfer the spreadable filling to the bowl of a stand mixer fitted with the paddle attachment and whip on medium speed until lighter in colour.  Be careful not to overbeat, otherwise the filling risks separating.
30. Use an offset spatula to spread the filling evenly over the cake layer.
31. Take the second cake layer still attached to the parchment paper and flip it onto the filling so that the parchment paper is now on top.
32. Slowly peel off the parchment paper and discard it.
33. Gently press down onto the cake layer to ensure that it is properly sticking to the filling.
34. Ganache: Pour the cream and honey into a medium saucepan and bring to a boil.
35. Remove the saucepan from the heat and add the chocolate.  Make sure the chocolate is submerged.
36. Wait 2 minutes for the chocolate to melt.
37. Use a spatula to stir until the mixture is combined.  Be careful not to incorporate air into the ganache as you stir.
38. Let the ganache cool slightly.
39. Take the cake out of the fridge.
40. Pour the ganache over the cake.
41. Use an offset spatula to make sure the ganache sets evenly over the cake.
42. Let the cake set in the fridge for 1 hour.
43. Rinse the serrated knife under hot water and wipe it dry before each cut.  Trim the 4 edges of the cake neatly.
44. Store the cake in the fridge for up to 3 days.