Rigó Jancsi Torta – Hungarian Chocolate Mousse Cake
Rigó Jancsi - Hungarian Chocolate Mousse Cake
Rigó Jancsi Torta is a Hungarian cubed shaped chocolate sponge cake with cream filling in the centre and ganache coating on top.
The pastry gained popularity in the former Austro-Hungarian Empire during the 19th century. A Hungarian gipsy violinist by the name of Rigó Jancsi seduced and married Clara Ward, Princess de Caraman-Chimay, the only daughter of E. B. Ward, American millionaire and the Belgian Prince de Caraman-Chimays wife.
Although, the exact origin of the pastry cannot be proven it is believed that Rigó Jancsi created the pastry together with an unknown pastry chef to surprise Clara. The affair shocked aristocratic Parisian society but Rigó Jancsi story was so touching that his cake became a celebration of his life.
The following is a recipe for making Rigó Jancsi Torta.
Ingredients
Sponge Cake
1 cup (225 grams) butter, softened
1 1/4 cup (280 grams) granulated sugar
4 eggs
1 tsp (5 ml) pure vanilla extract
3 cups (390 grams) sifted flour cake or pastry flour
1/2 cup (46 grams) cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup (300 ml) buttermilk
Chocolate Glaze
8 ounces (226.8 grams) milk chocolate, chopped
3 tbsp (39 grams) unsalted butter
2 tbsp (10 ml) light corn syrup
1 tsp (5 ml) pure vanilla extract
Chocolate Mousse
4 ounces (130 grams) dark chocolate
4 tbsp (56 grams) unsalted butter
4 large eggs
1/8 tsp cream of tartar
6 tbsp (72 grams) granulated sugar
1 tsp (5 ml) pure vanilla extract
2 tbsp (10 ml) dark rum
1 cup (140 ml) heavy whipping cream
Garnish
Confectioners’ sugar
Mint leaves
Directions
Preheat oven to 350°F (180°C). Butter the bottoms and sides and insert parchment (baking) paper on a 12-by-2 inch square cake pan.
In a large bowl, beat butter with sugar until fluffy. Add the eggs 1 at a time, beating each addition until incorporated before continuing. Beat in vanilla. In separate bowl, sift together the flour, cocoa, baking powder, baking soda and salt. Add the dry ingredients in 3 additions alternately with the buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat until combined.
Pour the batter into the pan. Bake until the cake is puffed and a skewer inserted into the centers comes out clean, 25 -30 minutes. Cool thoroughly.
To make the chocolate mousse, place the chocolate and butter in a double boiler over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat. Set aside to cool slightly.
In a separate bowl, whip egg whites until soft peaks form. Sprinkle in the sugar and tartar, and continue whipping to medium stiff peaks. Fold in egg yolks, rum, and vanilla extract.
In a separate bowl, whip heavy cream to medium stiff peaks. Set aside. Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended.
To assemble, slice cake square horizontally to make 2 layers. Pour the chocolate glaze over 1 layer. Add the chocolate mousse to the additional layer. Combine the layers together. Refrigerate the cake to set the frosting and mousse.
Slice cake into small squares. Sprinkle with confectioners’ sugar and garnish with mint leaves.
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Category: Desserts
