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Rigo Janczi Torte, Brownie-Based (D/P, TNT)
Source: Unknown
Yield: 1 9"x13" cake

For the Cake:
1 box brownie mix

For the Filling:
1-1/2 cups whipping cream or Dairy Rich creamer
8 oz. sweet German chocolate
2 to 3 tablespoons hazelnut liqueur or brandy
1 teaspoon vanilla
2 jars chocolate hazelnut spread

For the Frosting:
8 oz. sweet German chocolate
6 tablespoons water
4 tablespoons unsalted margarine or butter
Chopped, toasted hazelnuts (optional)

Make Cake:
Bake as per the directions in a 9"x13" lasagna type baking dish. Let cool.

Make Filling:
Combine the cream and the chocolate in a small saucepan and simmer over low to moderate heat until the chocolate melts. Reduce the heat to the lowest possible and stir until well combined. Pour the mixture into a bowl, beat in the hazelnut spread until well-combined and refrigerate for at least one hour. When it is chilled add the hazelnut liqueur or brandy and the vanilla. Spread the filling on the cake and refrigerate while you make the frosting.

Make Frosting:
Melt the chocolate with the water. Add the margarine, mixing until well combined. Let cool a little, but it should remain in liquid form. Pour the frosting onto the chocolate hazelnut cream to form a third layer and refrigerate the finished cake until the frosting begins to harden.

Cut in serving size squares and refrigerate until the frosting becomes fully firm.

Poster's Notes: This is really easy to prepare and is so delicious - a real luxury.

This is for the request for a brownie-based pastry. This is my interpretation of the Hungarian Torte, Rigo Janczi. I use a brownie mix for the base. Once I took it to an afternoon tea party. The hostess tasted it and then put it away for her family instead of serving it to the guests. Now she makes it for all her parties. This is not too sweet a cake. I never use frosting that contains confectioners' sugar. I have never found one that isn't too sweet.

Posted by Elena Eder

Nutritional Info Per Serving: N/A