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Rigó Jancsi chocolate cake slice on a white plate
Classic Hungarian chocolate cake made simple

Rigó Jancsi (Chocolate cream cake)

Author: Flavelo
Recipes Cakes and Desserts
Named after the legendary gypsy violinist, this cake is pure chocolate temptation. Two thin cocoa sponge layers embrace a thick, foamy chocolate cream layer. The base of the cream is a chocolate ganache lightened with whipped cream. A crisp chocolate glaze on top completes the play of textures.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 55 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking tray
  • Bain-marie (bowl over simmering water)
  • Whisk

Allergen Information

⚠️ Gluten
⚠️ Eggs
⚠️ Milk
⚠️ Soya (in chocolate)

Instructions

1 ✓

For the sponge, separate the eggs. Whisk the yolks with the sugar until pale and fluffy, and beat the whites to stiff peaks. Mix the flour with the cocoa.

Tip: The fat content of cocoa powder makes the dough heavy, so the stability of the egg white foam is crucial.
2 ✓

Gently fold the egg white foam and the cocoa flour into the yolk mixture. Bake in a tray at 180°C for approx. 12-15 minutes. Once cool, cut into two sheets.

Tip: Bake a thin sponge, because the star of the show is the cream.
3 ✓

For the cream, melt the 200g chocolate. Soak the gelatine in the water, then warm until dissolved (do not boil!), and stir into the lukewarm chocolate.

Tip: Temperature is important: if the chocolate is too hot, it will collapse the whipped cream. It should be lukewarm!
4 ✓

Whip the cold double cream until stiff, then fold in the chocolate-gelatine base.

Tip: Work quickly, because the gelatine will start to set rapidly from the cold cream.
5 ✓

Spread the cream onto the bottom sponge layer and cover with the other. Melt the chocolate for the topping with the oil and smooth over the top. Chill for 2-3 hours.

Tip: The oil makes the chocolate glaze shiny and slightly softer so it doesn't shatter when cut.
6 ✓

Slice into squares using a knife dipped in hot water.

Tip: The warm knife melts the glaze while cutting, giving a clean edge.

Recipe FAQ

Why isn't the cream setting?
Either the gelatine didn't dissolve properly (lack of heat), or you didn't chill it long enough. Gelatine needs time to form its network structure.

Ingredients

  • 100 g Plain flour
  • 30 g Cocoa powder (unsweetened)
  • 200 g Granulated sugar (for sponge)
  • 5 large Eggs
  • 500 ml Double cream (min. 30%, cold)
  • 200 g Dark chocolate (min. 50% cocoa)
  • 10 g Gelatine powder (or 3 leaves)
  • 50 ml Water (for gelatine)
  • 100 g Dark chocolate (for glaze)
  • 1 tbsp Oil (for glaze)