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Rigó Jancsi cake served
Decadent Hungarian chocolate sponge cake filled with airy chocolate cream

Rigó Jancsi cake

Author: Flavelo
Recipes Cakes and Desserts
A sweet memento of a scandalous turn-of-the-century romance. Inspired by the love between Gypsy violinist Rigó Jancsi and a Belgian princess, this cake is like love: dark, sweet, and intoxicating. The light chocolate sponge and the massive amount of chocolate mousse cream (not buttercream!) make it unforgettable.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 2 hrs 50 mins
🍽️ Servings 8 servings
🔥 Calories 550 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Cake tin or frame
  • Whisk
  • Bain-marie for chocolate

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

For the sponge, whisk eggs with sugar until pale (very foamy).

Tip: This is the basis of a 'whisked' sponge: air bubbles will hold the cake up.
2 ✓

Sift in flour and cocoa, then gently fold in melted butter. Bake at 180°C for approx 15-20 mins. Cool.

Tip: Drizzle butter down the side at the end so it doesn't deflate the foam.
3 ✓

Cream: Melt the chocolate. Soak gelatine in cold water, then dissolve in a little warm water. Whip cream with icing sugar.

Tip: Cream must be cold, otherwise it won't whip.
4 ✓

Gently fold lukewarm melted chocolate and gelatine into the whipped cream.

Tip: Work quickly, as chocolate and gelatine set fast in cold cream.
5 ✓

Cut sponge into two layers. Fill with cream. Coat top with melted chocolate, refrigerate for at least 2 hours.

Tip: Use a knife dipped in hot water to cut the glaze when serving to prevent cracking.

Recipe FAQ

Why did the cream split?
The temperature of chocolate and cream was too different when mixing, or you added the gelatine when too hot.

Ingredients

  • 150 g Plain flour
  • 30 g Cocoa powder (unsweetened)
  • 4 pcs Eggs
  • 120 g Sugar
  • 50 g Melted butter
  • 100 g Dark chocolate (for cream)
  • 400 ml Double cream (min. 30%)
  • 50 g Icing sugar
  • 2 pcs Gelatine leaves (or 1 tsp powder)
  • 100 g Dark chocolate (for glaze)