Hungarian Chocolate Cake (Rigo Jansci) Recipe

• 8 ounce semisweet chocolate
• 6 x Large eggs
• 3/4 c. sugar
• 1 Tbsp. espresso pwdr dissolved in
• 1 Tbsp. water
• 1/2 c. Dutch processed baking cocoa
• 1/4 c. unsweetened cocoa
• 1/2 c. confectioners' sugar
• 2 c. heavy cream Raspberry and apricot preserves
• 4 ounce bittersweet chocolate coarsely minced
• 1/2 c. heavy cream
• 2 Tbsp. pailettes de feuilletine (optional)
• 1 Tbsp. cocoa nibs (optional)

Directions