Rigó Jancsi: chocolate mousse cake

Rigó Jancsi takes its name from a famous 19th century Hungarian Gypsy violinist, who according to legend, seduced and married Clara Ward, a wealthy American socialite. Rigó Jancsi created the pastry together with an unknown pastry chef to surprise Clara. Unfortunately, their love and marriage didn’t last long but Rigó Jancsi’s story was so touching that his cake became a celebration of his life.

*The sponge cake was adapted from a chocolate cake recipe by BBC Food. The mousse and glaze are derived from classical baking methods. 

Ingredients

Sponge cake:

2 cups (225 grams) plain flour
1 ¾ cup (300 grams) granulated sugar
¾ cup (85 grams) good quality cocoa powder
1 1/2 tsp (5 grams) baking powder
1 1/2 tsp (5 grams) baking soda
2 large eggs
1 cup (250 ml) milk
½ cup (125 ml) vegetable oil
1 tsp (5 ml) pure vanilla extract
1 cup (250 ml) boiling water

Chocolate glaze:

8.8 oz (250 grams) semi-sweet chocolate, chopped
1/2 cup (125 ml) heavy cream

Chocolate mousse:

8 oz (250 grams) dark chocolate
1/2 cup (120 ml) milk
2 cups (500 ml) heavy cream
1 tsp (5 ml) pure vanilla extract
1 tbsp (15 ml) dark rum

Apricot glaze (optional):

1/2 cup (155 grams) apricot jam
1 tbsp water

Garnish:

Confectioners’ sugar

Directions

Sponge cake:

Preheat oven to 350°F (180°C).  Butter the bottoms and sides and insert parchment (baking) paper on two 8-by-2 inch square cake pans.

In a large bowl, sift together the flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, and vegetable oil.

Using a wooden spoon or electric mixer, beat the mixture until smooth and well combined.

Gradually add the boiling water to the mixture, until smooth.

Pour the batter into the pan. Bake until the cake is puffed and a skewer inserted into the center comes out clean, 25 -30 minutes. Cool thoroughly.

Chocolate mousse:

In small saucepan, bring milk to boil and add chocolate. Whisk until smooth.

Using a hand or stand mixer with a bowl, whip heavy cream to medium stiff peaks. Fold in the melted chocolate, vanilla extract, and rum until completely incorporated.

Refrigerate until cold and mixture can mound on spoon.

Chocolate glaze:

In a small saucepan over medium heat, bring cream to boil. Add chocolate and whisk until smooth.

Remove from the heat and pour the glaze through a fine mesh sieve. Let cool before using.

Apricot glaze (optional):

In a small saucepan over medium heat, combine the jam and water and heat until the jam melts. Remove from the heat. Press through a fine-mesh sieve into a small bowl.

To assemble cake:

Carefully cut cake horizontally to form 2 layers. Pour the chocolate glaze over a layer. Add the chocolate mousse to the other layer. Combine the layers together.

Refrigerate the cake to set the glaze and the mousse. If desired, coat the top layer with the apricot glaze.

Slice cake into small squares. Sprinkle with confectioners’ sugar.

Tags: chocolate, Hungarian Cake, Rigó Jancsi, torte

Category: Recipes