Best 3 Hungarian Chocolate Cake Rigo Jancsi Recipes
Rigo Jancsi is a timeless favorite Hungarian chocolate cake consisting of soft chocolate sponge, a layer of Hungarian apricot jam, and decadent chocolate ganache. It dates back to the late 19th century, when Budapest confectioner János Rigo created it in honor of Rigo Jancsi, an opera singer who became famous for his role in the operetta Jancsi. Rigo Jancsi is not only a symbol of Budapest's rich culinary heritage but also a true delight for chocolate lovers worldwide. This article provides a comprehensive guide to help you create the perfect Rigo Jancsi at home. We'll take you through the step-by-step process, from selecting the finest ingredients to assembling the cake and finishing it with an irresistible chocolate ganache. Whether you're a seasoned baker or just starting, you'll find all the tips and tricks you need to create a masterpiece that will impress your family and friends.
Let's cook with our recipes!
HUNGARIAN CHOCOLATE CAKE (RIGO JANCSI)
Make and share this Hungarian Chocolate Cake (Rigo Jancsi) recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line a 10 1/2 x 15 1/2-inch jellyroll pan with parchment and spray with nonstick vegetable spray.
- In a dry bowl, melt chocolate over barely simmering water. Whisk the eggs and sugar until they hold a ribbon shape for 2 seconds. Whisk in the Coffee mixture. Sift, then fold in the cocoa. Fold in the melted chocolate. Spread in the prepared pan and bake for 9 minutes until set. Let cool.
- Meanwhile, make the filling. Sift the cocoa and confectioners' sugar into the cream and whip to the consistency of shaving cream. Divide the sheet cake in half. Lightly spread one layer with apricot preserves. Spread on the whipped cream. Lightly spread the other half with raspberry preserves and flip on top of the whipped cream. Refrigerate.
- Make the Ganache: Put the chocolate in a small bowl. Over medium heat, bring the cream to a scald. Pour the hot cream over the chocolate. Working from the center out, gently stir with a whisk to melt and blend. Continue stirring until smooth. Stir in the nibs, if using. Pour over the cake. Allow cake to chill in the refrigerator for 30 minutes, until chocolate is set.
RIGO JANCSI CHOCOLATE SLICES
Steps:
- Cream together the egg yolks and sugar. Whisk the egg whites until very stiff. Add the grated chocolate and flour to the yolk mixture, then fold in the whites. Line and grease a 1 1/2 pound loaf pan and pour in chocolate mixture. Bake in a preheated oven at 350 degrees for 15 to 20 minutes. Turn out and cool on a rack. When cold, slice in half lengthways through the middle.
- Spread both halves of cake with jam on the cut sides. For the filling, mix together all the remaining ingredients and spread evenly over one half on top of the jam. Make the icing by melting the chocolate with the butter. Allow to cool slightly, then spread over the jam on the other half. Put the two strips together so that the icing and filling are together in the middle, with the iced strip on top, and chill slightly before slicing to serve.
RIGO JANSCI: HUNGARIAN CHOCOLATE CAKE
Steps:
- Preheat the oven to 375 degrees. Line a 10 1/2 X 15 1/2-inch jellyroll pan with parchment and spray with nonstick vegetable spray. In a dry bowl, melt chocolate over barely simmering water. Whisk the eggs and sugar until they hold a ribbon shape for 2 seconds. Whisk in the coffee mixture. Sift, then fold in the cocoa. Fold in the melted chocolate. Spread in the prepared pan and bake for 9 minutes until set. Let cool.
- Meanwhile, make the filling. Sift the cocoa and confectioners' sugar into the cream and whip to the consistency of shaving cream. Divide the sheet cake in half. Lightly spread one layer with apricot preserves. Spread on the whipped cream. Lightly spread the other half with raspberry preserves and flip on top of the whipped cream. Refrigerate.
- Make the Ganache: Put the chocolate in a small bowl. Over medium heat, bring the cream to a scald. Pour the hot cream over the chocolate. Working from the center out, gently stir with a whisk to melt and blend. Continue stirring until smooth. Stir in the feuilletine and nibs. Pour over the cake. Allow cake to chill in the refrigerator for 30 minutes, until chocolate is set.
Tips:
- Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 50% is a good choice.
- Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients to combine smoothly.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help the cake to rise evenly.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- If you don't have a piping bag, you can use a resealable plastic bag with the corner snipped off to pipe the frosting.
Conclusion:
Hungarian Chocolate Cake, also known as Rigo Jancsi, is a delicious and elegant dessert. It is perfect for any special occasion. The cake is made with a chocolate sponge cake, a chocolate ganache filling, and a chocolate glaze. It is then decorated with whipped cream and chocolate shavings. This cake is sure to impress your guests.
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