Ecomely

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Rigó Jancsi: photo of the dish
Illustrative photo: Antidiskriminator — Public domain, Wikimedia Commons
Snacks & baking

Rigó Jancsi

A Hungarian chocolate cake made of thin layers of sponge, chocolate cream and a glossy chocolate glaze. A traditional pastry dessert, often served with coffee or for celebrations.

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Ingredients

Ingredients

Glaçage

Optional extras

Nutrition facts

677 kcal per serving

Protein
8.3 g
Carbohydrates
53.5 g
of which sugars
43.8 g
Fat
46 g
of which saturated fat
29.6 g
Fiber
5.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Whisk the eggs with the sugar for 5 minutes until the mixture pales and doubles in volume.
  2. Gently fold in the sifted flour and cocoa with a spatula, then spread the batter onto a tray lined with baking paper.
  3. Bake at 200 °C for 10 to 12 minutes until the sponge is firm to the touch, then turn it out onto a damp tea towel and leave to cool.
  4. Melt the chocolate with the butter in a bain-marie, then let it cool slightly before adding the icing sugar, cream and rum to make a smooth cream.
  5. Cut the sponge into three equal strips, then stack them, spreading half the chocolate cream between each layer.
  6. Melt the glaze ingredients, spread over the top of the cake and chill for 1 hour before slicing.

Variations and tips

Hazelnut version. Sprinkle the chopped hazelnuts over the chocolate cream between the layers for extra crunch.

Using what's easy to find. If you don't have rum, replace it with a tablespoon of strong coffee or a few drops of vanilla extract.

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Original Ecomely recipe.