Hungarian Chocolate Cake Rigo Jancsi
Indulge in the decadent elegance of Hungarian Chocolate Cake, also known as Rigó Jancsi, a timeless dessert that captures the essence of European patisserie. This chocolate lover's dream features a light and airy cocoa sponge cake, sliced into layers and generously filled with a luscious dark chocolate mousse heightened by the richness of whipped cream and a hint of gelatin for structure. Topped with a glossy, velvety chocolate glaze, this cake is as visually stunning as it is delicious. With its delicate balance of textures and its melt-in-your-mouth quality, Rigó Jancsi is perfect for special occasions or anytime you crave a slice of luxury. Easily made in under an hour of active prep time, this showstopping dessert is a testament to Hungary's refined dessert traditions. Serve chilled or at room temperature for an unforgettable culinary experience.
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Ingredients
- 50 grams All-purpose flour
- 20 grams Unsweetened cocoa powder
- 0.5 teaspoons Baking powder
- 4 large Eggs (separated)
- 100 grams Granulated sugar
- 40 grams Unsalted butter (melted and cooled)
- 200 grams Dark chocolate (for mousse)
- 300 milliliters Heavy whipping cream (for mousse)
- 2 tablespoons Powdered sugar (for mousse)
- 1 teaspoons Gelatin powder
- 3 tablespoons Water (for gelatin)
- 150 grams Dark chocolate (for glaze)
- 100 milliliters Heavy cream (for glaze)
Directions
Step 1
Preheat your oven to 175°C (350°F). Line a 20x30 cm (8x12 inch) rectangular baking pan with parchment paper.
Step 2
In a bowl, sift together the flour, cocoa powder, and baking powder.
Step 3
In a separate bowl, beat the egg yolks with half of the sugar (50 grams) until pale and fluffy.
Step 4
In another clean bowl, whip the egg whites with the remaining sugar (50 grams) until stiff peaks form.
Step 5
Gradually fold the egg yolk mixture into the whipped egg whites, being careful not to deflate the mixture.
Step 6
Gently fold in the dry ingredients and then the melted, cooled butter until fully incorporated.
Step 7
Pour the batter into the prepared baking pan, spread it evenly, and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
Step 8
For the mousse: Melt the dark chocolate (200 grams) in a heatproof bowl over a simmering pot of water (double boiler) or in the microwave. Let it cool slightly.
Step 9
In a small bowl, dissolve the gelatin powder in water and allow it to bloom for 5 minutes. Heat the bloomed gelatin gently until liquid, then mix it into the melted chocolate.
Step 10
Whip the heavy cream (300 milliliters) with the powdered sugar until soft peaks form, and fold it into the melted chocolate mixture until smooth.
Step 11
Cut the cooled sponge cake horizontally into two equal layers. Spread the chocolate mousse evenly over the bottom layer of the sponge cake, then place the second layer on top. Refrigerate for at least 2 hours or until set.
Step 12
For the glaze: Heat the heavy cream (100 milliliters) in a small saucepan until it just begins to simmer. Remove from heat and add the dark chocolate (150 grams), stirring until melted and smooth.
Step 13
Pour the glaze over the top of the cake and spread it evenly with an offset spatula. Chill the cake for an additional 30 minutes to set the glaze.
Step 14
Cut the cake into squares or rectangles using a sharp knife heated with hot water and wiped dry. Serve chilled or at room temperature and enjoy!
Nutrition Facts
| Serving size | (1225.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4559.8 |
| Total Fat 310.3g | 0% |
| Saturated Fat 187.3g | 0% |
| Cholesterol 1305.9mg | 0% |
| Sodium 735.4mg | 0% |
| Total Carbohydrate 392.6g | 0% |
| Dietary Fiber 33.1g | 0% |
| Total Sugars 294.8g | |
| Protein 62.4g | 0% |
| Vitamin D 204.0IU | 0% |
| Calcium 614.2mg | 0% |
| Iron 50.8mg | 0% |
| Potassium 2732.3mg | 0% |
Source of Calories