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Double Chocolate Mousse Squares (Rigo Jancsi)

 
One serving costs about $3.1 One serving costs about $3.1

$3.10 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 valentine's day dessert
spoonacular Score:4%

Spoonacular Score: 4%

 

Double Chocolate Mousse Squares (Rigo Jancsi) takes approximately 45 minutes from beginning to end. For $3.1 per serving, you get a dessert that serves 6. One portion of this dish contains roughly 19g of protein, 52g of fat, and a total of 1138 calories. It is brought to you by Foodista. 2 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for valentin day. If you have glaze, granulated sugar, heavy cream, and a few other ingredients on hand, you can make it. With a spoonacular score of 58%, this dish is good. If you like this recipe, you might also like recipes such as Rigo Jancsi, Frozen Chocolate Mousse Squares, and Dark Chocolate Mousse Truffle Squares.

Cream Sherry, Port Wine, and Moscato d'Asti are great choices for Chocolate Mousse. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
some
some glaze
glaze
some
some glaze
glaze
2 cups
2 cups 70% sweet bitter chocolate
70% sweet bitter chocolate
1.5 cups
1.5 cups 70% bittersweet chocolate
70% bittersweet chocolate
3 Tbsps
3 Tbsps diced butter
diced butter
3 cups
3 cups cake flour
cake flour
0.5 tsps
0.5 tsps cinnamon
cinnamon
4.5 Tbsps
4.5 Tbsps cocoa powder
cocoa powder
0.5 cup
0.5 cup confectioners' sugar
confectioners' sugar
2 Tbsps
2 Tbsps light corn syrup
light corn syrup
4 large
4 large eggs
eggs
1 Tbsp
1 Tbsp espresso powder
espresso powder
1 cup
1 cup granulated sugar
granulated sugar
2 Tbsps
2 Tbsps whole heavy cream
whole heavy cream
1 tsp
1 tsp salt
salt
1 tsp
1 tsp vanilla
vanilla
some glaze
some
glaze
some glaze
some
glaze
2 cups 70% sweet bitter chocolate
2 cups
70% sweet bitter chocolate
1.5 cups 70% bittersweet chocolate
1.5 cups
70% bittersweet chocolate
3 Tbsps diced butter
3 Tbsps
diced butter
3 cups cake flour
3 cups
cake flour
0.5 tsps cinnamon
0.5 tsps
cinnamon
4.5 Tbsps cocoa powder
4.5 Tbsps
cocoa powder
0.5 cup confectioners' sugar
0.5 cup
confectioners' sugar
2 Tbsps light corn syrup
2 Tbsps
light corn syrup
4 large eggs
4 large
eggs
1 Tbsp espresso powder
1 Tbsp
espresso powder
1 cup granulated sugar
1 cup
granulated sugar
2 Tbsps whole heavy cream
2 Tbsps
whole heavy cream
1 tsp salt
1 tsp
salt
1 tsp vanilla
1 tsp
vanilla

Equipment

baking paper
baking paper
hand mixer
hand mixer
serrated knife
serrated knife
microwave
microwave
wire rack
wire rack
oven
oven
stove
stove
spatula
spatula
knife
knife
blender
blender
bowl
bowl
frying pan
frying pan
baking paper
baking paper
hand mixer
hand mixer
serrated knife
serrated knife
microwave
microwave
wire rack
wire rack
oven
oven
stove
stove
spatula
spatula
knife
knife
blender
blender
bowl
bowl
frying pan
frying pan


Instructions

  1. Sponge Cake
  2. Heat the oven to 350 degrees F.
  3. Lightly grease a jellyroll pan (10-1/2 x 15-1/2 inch pan; also called half-sheet pan) and line it with wax or parchment paper that is sprayed with baking spray.
  4. In a medium bowl, combine the cake flour, salt, cinnamon, powdered espresso and cocoa powder. Set this aside.
  5. In a bowl of a standing mixer, beat the eggs for 10 minutes on high speed. The eggs will have the consistency of soft whipped cream. Continue beating on high speed while slowly adding the granulated sugar, one tablespoon at a time. The resulting mixture will have the appearance and consistency of a batter ready to be baked to create a sponge cake. When you lift the wire-whip from the egg mixture, the mixture should fall back to the bowl, as if it was a ribbon. That is why pastry chefs state that beat the egg mixture to a ribbon stage.
  6. Finally, add the vanilla.
  7. Set the standing mixer speed to its lowest setting and add the dry ingredients very slowly (i.e. like about one tablespoon at a time). Use a rubber spatula to scrape the sides of the bowl periodically and beat until just all the dry ingredients are incorporated. Caution: over mixing will cause the eggs to deflate.
  8. Spread the cake batter in the prepared jelly roll pan.
  9. Bake for 12-15 minutes or until the cake starts to pull away from the sides of the pan. Do not over bake.
  10. Cool for a few minutes on a wire rack, then invert the cake onto a rack. Carefully remove the parchment (or wax) paper and allow the cake to cool completely.
  11. Mousse Filling
  12. Place the chocolate pieces in a bowl.
  13. Bring the heavy cream to a boil on the stovetop and pour over the chocolate pieces.
  14. Let the mixture stand for 5 minutes.
  15. Add the rum and vanilla and stir the mixture, starting in the middle and slowly moving outward with the circular motion until you attain a smooth, shiny chocolate mousse.
  16. Refrigerate this mixture for 2 hours
  17. With a hand held electric mixer, whip the chilled chocolate mousse filling, scrapping the sides of the bowl with a rubber spatula, until the volume has doubled.
  18. Whipped Cream Filling
  19. Place the heavy cream in a cold bowl and with a hand-held electric mixer, whip up the cream to soft peaks
  20. slowly add the sugar, 1 tablespoon at time without stopping the electric mixer.
  21. Fold in the vanilla and refrigerate.
  22. Note: It is also called: Chantilly Cream
  23. Assembly:
  24. Cut the cake in half and place one half on a large serving dish. (Try to match the shape of the serving plate with that of the chocolate cake; in other words, do not use a circular shape serving plate, when the cake is square)
  25. Spread the whipped chocolate mousse over the top of one half cake.
  26. Refrigerate for one hour.
  27. Spread the whipped cream over the chocolate mousse evenly and let it set for one hour in the refrigerator.
  28. Place a parchment paper that is cut 1 inch larger than the cake itself, under the cake to catch the chocolate drips.
  29. Pour the chocolate ganache over this half of the plain cake (see directions for preparation below), let it run down the sides of the cake and let it set at room temperature. (Note: if the ganache is too heavy, just warm it up either in a microwave, or with a hair dryer, blowing hot air over the surface of the ganache and it will thin-out).
  30. Prior to placing it in the refrigerator, remove the excess ganache from the sides of the cake.
  31. Place it in the refrigerator for a faster and more solid setting.
  32. Once the glaze is set, cut this half cake into a cube shape, measuring either 2 X 2 or 3 X 3 inches and place it evenly on the whipped cream.
  33. Let it set for one hour in the refrigerator.
  34. Take the cake out of the refrigerator and slice it through, in accordance with the top slices and the cake is ready to be served.
  35. Note: Use the serrated knife that is dipped into hot water; dip the knife as many times needed into hot water, to obtain even, smooth slices.
  36. Glaze
  37. Place the chocolate pieces in a medium bowl.
  38. Bring the heavy cream to boil on the stovetop and pour the cream over the chocolate.
  39. Let it stand for 5 minutes.
  40. Start to mix the chocolate and cream in a circular motion, starting in the middle and slowly moving outward.
  41. When you attain a smooth, shiny chocolate ganache, add the butter and the vanilla and stir until smooth.
  42. Refrigerate until ready to be used.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.11
Ingredient
some glaze
some glaze
2 cups 70% sweet bitter chocolate
1.5 cups 70% bittersweet chocolate
3 tablespoons diced butter
3 cups cake flour
½ teaspoons cinnamon
4.5 tablespoons cocoa powder
½ cups confectioners' sugar
2 tablespoons light corn syrup
4 larges eggs
1 tablespoon espresso powder
1 cup granulated sugar
2 tablespoons whole heavy cream
1 teaspoon vanilla
Price
$0.10
$0.10
$7.88
$5.91
$0.36
$1.47
$0.04
$0.36
$0.19
$0.31
$1.09
$0.14
$0.28
$0.16
$0.30
$18.68

Nutritional Information

Quickview
1143 Calories
19g Protein
52g Total Fat
152g Carbs
10% Health Score
Limit These
Calories
1143k
57%

Fat
52g
80%

  Saturated Fat
29g
182%

Carbohydrates
152g
51%

  Sugar
87g
98%

Cholesterol
150mg
50%

Sodium
499mg
22%

Alcohol
0.23g
1%

Caffeine
123mg
41%

Get Enough Of These
Protein
19g
38%

Manganese
2mg
103%

Copper
1mg
79%

Selenium
44µg
64%

Magnesium
223mg
56%

Iron
8mg
46%

Fiber
11g
45%

Phosphorus
429mg
43%

Zinc
4mg
27%

Potassium
788mg
23%

Vitamin B2
0.28mg
16%

Vitamin B5
1mg
11%

Calcium
106mg
11%

Vitamin A
481IU
10%

Folate
37µg
9%

Vitamin E
1mg
9%

Vitamin B3
1mg
9%

Vitamin B12
0.5µg
8%

Vitamin K
8µg
8%

Vitamin B1
0.11mg
7%

Vitamin B6
0.12mg
6%

Vitamin D
0.75µg
5%

covered percent of daily need

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