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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.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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