Hungarian Chocolate Mousse Squares
|All purpose flour||1⁄2 Cup (8 tbs)|
|Dutch processed cocoa powder||3 Tablespoon|
|Vegetable oil||3 Tablespoon|
|Eggs||3 Large (At Room Temperature)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Golden rum/Water||2 Tablespoon|
|Unflavored gelatin powder||1 1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Dutch processed cocoa powder||1⁄4 Cup (4 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Hot water||1⁄4 Cup (4 tbs)|
|Semisweet chocolate||3 Ounce, finely chopped (Use High Quality Variety)|
|Unsalted butter||1 Tablespoon (At Room Temperature)|
|Apricot glaze||1⁄3 Cup (5.33 tbs)|
1 To make the cake: Place a rack in the center of the oven and heat to 350 degrees farenheit.
2 Lightly butter a 15 X 11-inch jelly-roll pan, and line the bottom and sides with parchment or wax paper. (Cut slashes in the corners of the paper to help them fold neatly.)
3 Lightly butter the paper.
4 Into a bowl, sift the flour, cocoa, and salt together.
5 In a measuring cup, mix the milk, oil, and vanilla .
6 Into a medium bowl, crack the eggs and add the sugar.
7 Using an electric mixer on high speed, beat until very light in color and texture,for about 2 minutes.
8 Sift half of the flour mixture over the eggs and fold in.
9 Fold in half of the milk mixture.
10 Repeat with the remaining flour and milk mixtures.
11 Spread evenly in the pan, being sure the batter fills the corners.
12 Bake until the cake springs back when pressed in the center,for about 15 minutes.
13 Cool for 5 minutes on a large wire rack.
14 Invert onto the rack and peel off the paper. Cool completely.
15 To make the filling: Into a small bowl, pour the rum and sprinkle with the gelatin.
16 Set aside for 5 minutes.
17 In a skillet of gently simmering water, place the bowl.
18 Using a small rubber spatula, stir constantly until the gelatin is completely dissolved, being sure to wipe down any undissolved gelatin on the sides of the bowl.
19 Remove the bowl from the water, stir in the vanilla, and set aside to cool slightly.
20 In a bowl, combine the confectioners' sugar and cocoa.
21 In a chilled medium bowl, beat the cream until it just begins to thicken.
22 Sift the cocoa mixture into the cream and beat until barely stiff.
23 Stir about one third of the whipped cream into the gelatin mixture, then beat back into the cream.
24 Beat until the filling is very stiff. (But do not overheat, or it will separate.)
25 Cut the cake into two 7 1/2-inch-wide pieces.
26 Place one cake on a baking sheet.
27 Spread all of the filling on the cake in a thick layer, smoothing the sides.
28 Refrigerate while making the glaze.
29 To make the glaze: In a small saucepan, combine the water and chocolate.
30 Cook over low heat, stirring constantly with a rubber spatula, until the chocolate is almost melted.
31 Remove from the heat and let stand, stirring occasionally, until the chocolate is completely melted.
32 Add the butter and stir until melted and combined.
33 Set aside to thicken and cool slightly.
34 Place the remaining cake layer, smooth side up, on a wire rack set over a jelly-roll pan.
35 Spread the apricot glaze over the cake and refrigerate to set.
36 Pour all of the glaze on top of the cake.
37 Using a metal spatula, smooth and coax the glaze over the sides, smoothing the glaze on the sides of the cake.
38 Refrigerate until the glaze is set,for about 15 minutes.
39 Using a thin, sharp knife rinsed under hot water between cuts, cut the glazed cake into 9 rectangles.
40 Following their original positions, arrange the rectangles on top of the filling.
41 Refrigerate until the filling is set,for about 1 hour.
42 Cut between the rectangles to make individual servings.
43 Serve chilled.