Hungarian Chocolate Cake (Rigo Jancsi) Recipe

Name: Hungarian Chocolate Cake (Rigo Jancsi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Sponge; 8 ounces semisweet chocolate; 6 eggs; 3/4 cup granulated sugar; 1 tablespoon espresso powder, dissolved in; 1 tablespoon water; 1/2 cup Dutch-processed cocoa powder; Cocoa Whipped Cream Filling; 1/4 cup unsweetened cocoa; 1/2 cup confectioners' sugar; 2 cups heavy cream; raspberry preserves; apricot preserves; Chocolate Ganache; 4 ounces bittersweet chocolate, coarsely chopped; 1/2 cup heavy cream; 1 tablespoon cocoa, nibs (optional)

Servings: persons

Chocolate Sponge
8 ounces semisweet chocolate
6 eggs
3/4 cup granulated sugar
1 tablespoon espresso powder, dissolved in
1 tablespoon water
1/2 cup Dutch-processed cocoa powder
Cocoa Whipped Cream Filling
1/4 cup unsweetened cocoa
1/2 cup confectioners' sugar
2 cups heavy cream
raspberry preserves
apricot preserves
Chocolate Ganache
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
1 tablespoon cocoa, nibs (optional)

1
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.
2
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.
3
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.
4
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.

1479

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Chocolate Sponge, 8 ounces semisweet chocolate, 6 eggs, 3/4 cup granulated sugar, and more.

Yes, Hungarian Chocolate Cake (Rigo Jancsi) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hungarian Chocolate Cake (Rigo Jancsi)

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