You might not think you could lose weight while on a diet which includes hungarian chocolate cake – rigo jansci but it is feasible. It is crucial to not eat hungarian chocolate cake – rigo jansci or other high calorie desserts every day but in moderation.

For instance, I allow myself rich food one meal per week. I eat a calorie controlled diet for 6 days of the week, say 1200 to 1800 calories per day, and then 1 day, I eat whatever I like – within moderation of course.

I have been eating like this for the last 6 weeks and it has aided me to lose 5 kilos. I have not increased my exercise regime or taken any vitamins or diet food. I have only been conscious of what I eat 6 days per week and then eat whatever I feel like one day of the week.

I also feel it makes things easier if you have some support when dieting and for that I registered with the Biggest Loser club. They have many tools to help you monitor your progress and attain your goals.

.

On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat hungarian food. I never imagined|thought|believed I could lose 5 kilos while eating hungarian meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some hungarian food, I suggest|advise|propose you make hungarian chocolate cake – rigo jansci which is one of my favourite|most admired|most adored|best loved hungarian recipes.

Hungarian Chocolate Cake (Rigo Jansci)

Posted by Cookin’Mom at recipegoldmine.com 8/15/2001 7:54 pm

Source: Recipe courtesy Wayne Harley Brachman – foodtv.com

Chocolate Sponge
8 ounces semisweet chocolate
6 eggs
3/4 cup granulated sugar
1 tablespoon espresso powder, dissolved in 1 tablespoon water
1/2 cup Dutch processed baking cocoa

Cocoa Whipped Cream Filling
1/4 cup unsweetened cocoa
1/2 cup confectioners’ sugar
2 cups heavy cream
Raspberry and apricot preserves

Preheat the oven to 375 degrees F. Line a 10 1/2 x 15 1/2-inch jellyroll pan with parchment and spray with nonstick vegetable spray.

In a dry bowl, melt chocolate over barely simmering water. Whisk the eggs and sugar until they hold a ribbon shape for 2 seconds. Whisk in the Coffee mixture. Sift, then fold in the cocoa. Fold in the melted chocolate. Spread in the prepared pan and bake for 9 minutes until set. Let cool.

Meanwhile, make the filling. Sift the cocoa and confectioners’ sugar into the cream and whip to the consistency of shaving cream. Divide the sheet cake in half. Lightly spread one layer with apricot preserves. Spread on the whipped cream. Lightly spread the other half with raspberry preserves and flip on top of the whipped cream. Refrigerate.

Ganache Frosting
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 tablespoons pailettes de feuilletine (optional)
1 tablespoon cocoa nibs (optional)

Make the Ganache: Put the chocolate in a small bowl. Over medium heat, bring the cream to a scald. Pour the hot cream over the chocolate. Working from the center out, gently stir with a whisk to melt and blend. Continue stirring until smooth. Stir in the feuilletine and nibs. Pour over the cake. Allow cake to chill in the refrigerator for 30 minutes, until chocolate is set.

Yield: 10 squares

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.