Click on the Cookbook for the Recipes


Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



I remember Rigó Jancsi as an intensely chocolaty confection. There are endless versions of Rigó Jancsi on the Internet so I was delighted to find that my favourite chef, Gyarmati Ferenc had a video making this Hungarian classic. He started with an egg rich foam cake, which is a good thing. Adding water to the cake batter as some of the recipes suggested would have made it less stable and slicing a crumbly cake into two layers is not an easy task. The ingredients were adjusted to fit a 9X13 inch pan.

1/2 cup cake flour
3 Tbsp cacao
6 egg yolks
6 Tbsp sugar
6 egg whites
6 squares of semi sweet baking chocolate [total 6oz or 170g]
2 Tbsp butter

2 Tbsp gelatine
1+3 cups heavy whipping cream [exactly 1liter]
8 Tbsp cocoa, sifted
8 Tbsp icing sugar, sifted

• Preheat oven at 350F and line a rectangular pan with parchment paper.
• Beat the egg yolks and sugar until thick and lemon coloured.
• Sift the cake flour and the cocoa into the egg yolks gradually and whisk to combine.
• Wash the beaters and beat the egg whites until stiff peaks form.
• Gently incorporate the egg whites into the yolk mixture.
• Pour the batter into the prepared pan and gently smooth out the top.
• Bake at 350F for 30 minutes or until the middle springs back.
• Place a sheet of wax paper over the cake.
• Place a tray on the top and invert cake.
• Remove the pan and peel away the base paper.
• Let the cake cool and then cut into two layers.
• Return one layer [with the cut side up] back into the baking pan.
• Flip the remaining layer back on the tray [with the cut side down].
• Partially melt 6 squares of chocolate with 2 Tbsp of butter.
• Remove pot from heat and stir chocolate until completely melted.
• Pour the melted chocolate over the cake layer you have on the tray.
• Put the chocolate glazed cake layer in the fridge to set.
• Meanwhile make the whipped mousse layer.
• Place 1 cup of whipping cream on the stove and bring to almost simmer.
• Sprinkle the gelatine over the hot cream and stir until all the gelatine dissolves.
• Remove from heat and let cream and gelatine cool a bit.
• Next beat the remaining 3 cups of whipping cream until stiff peaks form.
• Add the sifted icing sugar and cocoa and beat into the cream.
• Finally add the lukewarm cream and gelatine mix and beat to combine.
• Evenly spread the whipped mousse on top of the cake in the pan.
• Remove the chocolate glazed cake layer from the fridge.
• Dip a sharp knife into very hot water and cut the glazed cake layer into squares. [I had 15 squares]
• Dip the knife into hot water before each and every cut.
• Arrange the squares on top of the mousse layer and place the pan in the fridge to set.


  1. Zsuzsa, I am so happy to see you back! Rigo Jancsi is one of the Hungarian cakes I have wanted to make for ages. It sounds perfect for hot days. Yes, I will certainly make it. Thank you for sharing it!

  2. Ah but all that whipping cream, can you handle it Sissi? :) I am happy to be back too. :)

  3. I love your recipes. They are clear and concise and very easy to follow. Thank you! Koszonom Szepen!




My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive