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Rigó Jancsi
Rigó Jancsi: Budapest chocolate sponge cubes with a tall chocolate mousse cream and shiny glaze
This tall cube of chocolate sponge, thick chocolate cream and a glossy dark top carries the name of a Hungarian Roma violinist whose scandalous romance with a Belgian princess made headlines around 1900; Budapest confectioners named a cake after him and it has stayed in every cukrászda since. The cream is the star: a ganache whipped with cream until it is like a dense, cool mousse, with no setting agent needed. A thin layer of apricot jam on the base adds a sharp note. Some bakers add a splash of rum to the cream; this version is alcohol-free. A common mistake is whipping the chocolate cream before it is fully cold, so it never thickens; chill it for at least 2 hours, better overnight. Chef's tip: cut the glazed top layer into squares before you set it on the cream, and the finished cake slices cleanly.
- Total time
- 180 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the chocolate cream
- 2 ½ cups whipping creamdivided
- 9 oz dark chocolate (60–70%)chopped
- 1 oz icing sugar
For the sponge
- 2 ½ oz dark chocolatechopped
- 2 ½ oz butter
- 3 ½ oz sugardivided
- 1 pinch salt
- 2 ⅛ oz plain flour
- ½ oz cocoa powder
To assemble
- 3 tbsp apricot jamwarmed and sieved
- 5 ½ oz dark chocolatechopped
- 1 oz butter
- 3 tbsp whipping cream
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Method
0/10 doneStep 1: Bring half the 1 ¼ cups whipping cream to a simmer, pour it over 9 oz dark chocolate (60–70%) and stir until smooth. Stir in the rest of the 1 ¼ cups whipping cream and 1 oz icing sugar, cover and chill for at least 2 hours, until very cold.
15 minStep 2: Heat the oven to 350°F (300°F fan) and line a 25 x 35 cm tray with baking paper. Melt 2 ½ oz dark chocolate with 2 ½ oz butter over a low heat and cool slightly.
5 minStep 4: Whisk 5 egg whites with 1 pinch salt to soft peaks, add the rest of the 1 ¾ oz sugar and whisk to firm, glossy peaks.
5 minStep 5: Sift 2 ⅛ oz plain flour and ½ oz cocoa powder over the yolk mixture and fold in with a third of the whites, then gently fold in the rest until no white streaks remain.
4 minStep 6: Spread evenly in the tray and bake for 14–16 minutes, until the sponge springs back when pressed and a skewer comes out clean. Cool, then cut in half to make two 25 x 17 cm sheets.
16 minStep 7: For the glaze, melt 5 ½ oz dark chocolate, 1 oz butter and 3 tbsp whipping cream over a low heat until shiny. Spread over one sponge sheet and leave for 15 minutes until just set, then cut into 12 squares with a hot knife.
18 minStep 8: Put the other sheet on a board inside a tray ring or a frame of baking paper and brush it with 3 tbsp apricot jam.
3 minStep 9: Whip the cold chocolate cream for 2–3 minutes, until thick and mousse-like and it holds soft peaks; do not overwhip or it turns grainy. Spread it over the base in an even layer about 4 cm thick.
5 minStep 10: Set the glazed squares on top, fitting them close together. Chill for at least 2 hours, then cut along the squares with a hot, wet knife.
120 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 6 g
- Carbs
- 30 g
- Fat
- 33 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rigó Jancsi take?
- About 180 minutes in total: 150 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of icing sugar?
- Caster sugar, same amount.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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