Rigó Jancsi - Decadent Hungarian Chocolate Cake

Ingredients

• For the chocolate sponge cake: For the chocolate sponge cake:
• 6 large eggs 6 large eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (30g) unsweetened cocoa powder 1/4 cup (30g) unsweetened cocoa powder
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the chocolate mousse: For the chocolate mousse:
• 8 ounces (225g) dark chocolate, chopped 8 ounces (225g) dark chocolate, chopped
• 1/4 cup (60ml) rum 1/4 cup (60ml) rum
• 2 cups (480ml) heavy cream, chilled 2 cups (480ml) heavy cream, chilled
• 1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the chocolate glaze: For the chocolate glaze:
• 4 ounces (115g) dark chocolate, chopped 4 ounces (115g) dark chocolate, chopped
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• Optional garnish: Optional garnish:
• Whipped cream Whipped cream
• Fresh berries Fresh berries

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 28g (Saturated Fat: 16g)
• Carbohydrates: 45g (Sugar: 30g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
3. 3.
   In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
4. 4.
   Gradually add the dry ingredients to the egg mixture, folding gently until just combined.
5. 5.
   Divide the batter equally between the prepared cake pans and smooth the tops.
6. 6.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
8. 8.
   Meanwhile, prepare the chocolate mousse. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Remove from heat and stir in the rum. Let it cool slightly.
9. 9.
   In a separate bowl, whip the chilled heavy cream, powdered sugar, and vanilla extract until soft peaks form.
10. 10.
    Gently fold the whipped cream into the chocolate mixture until well combined.
11. 11.
    Place one layer of the cooled chocolate sponge cake on a serving plate. Spread half of the chocolate mousse evenly over the cake.
12. 12.
    Top with the second layer of cake and spread the remaining mousse on top.
13. 13.
    Refrigerate the cake for at least 2 hours to allow the mousse to set.
14. 14.
    For the chocolate glaze, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chopped dark chocolate and butter. Stir until smooth and glossy.
15. 15.
    Let the glaze cool for a few minutes, then pour it over the chilled cake, allowing it to drip down the sides.
16. 16.
    Refrigerate the cake for another 30 minutes to set the glaze.
17. 17.
    Optional: Garnish with whipped cream and fresh berries before serving.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
• Rum — If you prefer a non-alcoholic version, you can omit the rum or substitute it with rum extract for a similar flavor.
• Heavy cream — Make sure the heavy cream is well chilled before whipping to achieve the desired consistency.
• Fresh berries — Choose seasonal berries like raspberries or strawberries to complement the chocolate flavors.

Tips & Tricks

• To achieve a light and fluffy sponge cake, make sure to beat the eggs and sugar until pale and fluffy.
• When folding the dry ingredients into the egg mixture, be gentle to avoid deflating the batter.
• Refrigerate the cake for at least 2 hours before adding the chocolate glaze to ensure the mousse sets properly.
• For a glossy glaze, make sure the heavy cream is hot when adding it to the chopped chocolate and butter.
• Serve the cake slightly chilled for the best texture and flavor.

Serving advice

Serve each slice of Rigó Jancsi with a dollop of whipped cream and a few fresh berries on the side. This cake is best enjoyed with a cup of freshly brewed coffee or a glass of dessert wine.

Presentation advice

To create an elegant presentation, dust the top of the cake with a sprinkle of cocoa powder before adding the chocolate glaze. Garnish with a few chocolate curls or shavings for an extra touch of sophistication.