| 1 | : continued from part 1 to make glaze: in a small, heavy saucepan, heat the sugar, water and chocolate over medium heat, stirring constantly, until the sugar and chocolate are dissolved. |
| 2 | Make sure the sugar is fully dissolved or you will get a grainy glaze. |
| 3 | Cover the pan and let the glaze cool for about 20 minutes. |
| 4 | Set a jelly-roll pan on a table with one short edge propped up. |
| 5 | Put the rack with the cake on something else so that it is suspended level over the pan but offset about 2 inches so that you can reach down into the lower pan with a spoon. |
| 6 | Hold the pan with the glaze about 2 inches over the cake and pour the glaze on the cake. |
| 7 | Using a large spoon, scoop up the glaze that collects in the jelly-roll pan and put it back on the cake. |
| 8 | Keep doing this until the glaze begins to stop flowing smoothly. |
| 9 | You should end up with a thick, even layer of glaze on the cake. |
| 10 | Refrigerate the cake until the glaze is firm, 10 to 20 minutes. |
| 11 | Serve by cutting into 35 small, equal pieces, 5 in each row across and 7 in each row down. |
| 12 | For cutting, use a sharp knife that has been dipped in warm water and wiped off between slices. |
| 13 | Keep refrigerated, but for maximum flavor, allow to come to room temperature before serving. |
| 14 | Notes: * serving these chocolate cream slices will guarantee the success of any endeavor. |
| 15 | The name is pronounced, approximately, rrigo yanshi (trilled r). |
| 16 | This recipe comes from "the cooking of vienna"s empire" and is, of course, hungarian. |
| 17 | A friend of mine describes the hungarians as the people who taught the viennese how to bake. |
| 18 | Yield: makes 3* fine granulated sugar is not the same thing as confectioner"s sugar. |
| 19 | Regular granulated sugar will work ok for the glaze, just make sure it is fully dissolved. |
| 20 | You can avoid lots of chopping by using chocolate chips; one cup of chips equals about 6 oz. chips. |
| 21 | : difficulty: quite difficult. |
| 22 | For experienced dessert cooks only. |
| 23 | : time: several hours. |
| 24 | : precision: measure carefully. |
