Welcome to my kitchen! Today, I’m thrilled to share a recipe that holds a special place in my heart – the Hungarian Decadent Chocolate Cake, known as Rigo Jancsi. This cake is more than just a dessert; it’s a piece of culinary history that dates back to a romantic story involving a famous Hungarian violinist.
I remember the first time I tasted Rigo Jancsi during a trip to Budapest with my family. We were exploring the beautiful streets, and a cozy little café caught our eye. Inside, the rich aroma of chocolate was irresistible. The café owner, an elderly lady, served us this exquisite cake with a warm smile and shared its enchanting history. It was a magical experience that made me fall in love with Hungarian desserts.
This cake is perfect for any celebration or just to indulge your chocolate cravings. The rich chocolate ganache, combined with a moist cocoa-infused sponge, creates a symphony of flavors that dance on your palate. It’s a bit labor-intensive, but trust me, the result is worth every minute spent in the kitchen.
One of the best things about Rigo Jancsi is its versatility. If you prefer a non-alcoholic version, you can easily substitute the dark rum with rum extract or even vanilla extract. For a more intense coffee flavor, consider adding a bit more instant coffee powder to the ganache. Personally, I love adding a pinch of cinnamon to the cake batter for a warm, spicy undertone that complements the chocolate beautifully.
Another tip is to ensure you use high-quality semisweet chocolate. It makes a significant difference in the final taste and texture of the ganache. When it comes to serving, make sure the cake is at room temperature. This allows the ganache to soften slightly, making each bite melt in your mouth.
Now, let’s dive into the process of creating this delightful dessert. From making the silky ganache to assembling the layers, I’ll guide you through each step to ensure your Rigo Jancsi turns out perfect. Whether it’s for a special occasion or simply to satisfy a chocolate craving, this cake is sure to impress your family and friends. Happy baking!
Making Rigo Jancsi Chocolate Cake
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Ingredients
- ¼ cup sugar
- 1½ teaspoons instant coffee powder
- 2 tablespoons granulated sugar
- ¼ cup water
- ¾ cup granulated sugar (divided: ½ cup and ¼ cup)
- ¾ teaspoon baking soda
- 4 cups heavy cream
- 3 large eggs (separated)
- ⅔ cup all-purpose flour
- 20 ounces semisweet chocolate (finely chopped, not chips)
- ¼ cup unsalted butter (or ½ stick)
- 3 tablespoons unsweetened cocoa powder
- 2 ounces semisweet chocolate (for glazing)
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ⅓ cup dark rum
- 2 tablespoons dark rum (or 1 teaspoon rum extract)
- 1½ teaspoons vanilla extract
Directions
- In a saucepan, mix heavy cream, butter, and sugar. Heat on medium until the sugar dissolves and the cream simmers. Remove from heat before it boils.
- Stir in 20 ounces of chocolate until melted and smooth. Add rum and vanilla extract.
- Take one cup of this mixture, add 2 ounces of chocolate for the glaze, mix until smooth, and set aside.
- Pour the remaining mixture into a bowl for the filling and chill until thick, at least 6 hours or overnight.
- For the syrup, boil water and sugar, then let it cool. Stir in the rum.
- Preheat the oven to 350°F. Line a 9×9″ pan with parchment paper and butter it.
- Combine flour, cocoa powder, baking soda, and coffee powder in a bowl.
- In another bowl, beat egg yolks and ½ cup sugar with an electric mixer until thick and pale. Mix in vanilla extract.
- In a separate bowl, beat egg whites and salt until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff but not dry.
- Fold half of the egg whites into the yolk mixture, then fold in half of the flour mixture. Repeat with the remaining egg whites and flour mixture.
- Spread batter evenly in the prepared pan. Bake for about 18 minutes until a toothpick inserted comes out clean. Cool on a rack.
- Turn the cake out onto a work surface and peel off the parchment. Cut the cake horizontally in half. Place one half, cut side up, on a platter.
- Brush the cake layer with syrup using a pastry brush.
- Beat the cold chocolate ganache until thick and lighter in color, about a minute. Do not overbeat. Spread evenly over the cake layer.
- Brush the cut side of the other half with syrup and place it on top of the ganache layer, cut side down.
- Rewarm the reserved ganache until pourable. Pour over the cake, starting in the center, and spread to the edges without spilling over.
- Chill the cake overnight, covering loosely with foil or a cake dome after two hours. Keep refrigerated but serve at room temperature.
FAQs:
What makes Rigo Jancsi cake unique?
Rigo Jancsi cake is known for its rich chocolate ganache and the combination of rum and coffee flavors, making it a decadent dessert. It is also famous for its history linked to a romantic story between a Hungarian gypsy violinist and a Belgian princess.
Can I use milk chocolate instead of semisweet chocolate for this recipe?
Using milk chocolate will alter the taste and texture of the ganache. Semisweet chocolate provides the right balance of sweetness and richness for the ganache. It’s best to stick to the specified type for authentic results.
How should I store the Rigo Jancsi cake?
The cake should be stored in the refrigerator. It’s best to cover it loosely with foil or a cake dome to prevent it from drying out. However, let it come to room temperature before serving to enjoy its full flavor and texture.
Is there a non-alcoholic substitute for dark rum in the recipe?
Yes, you can use rum extract as a non-alcoholic substitute. Use 1 teaspoon of rum extract for the filling and 1 teaspoon for the syrup to maintain the flavor without alcohol.
What is the best way to achieve smooth ganache for the glaze?
To achieve a smooth ganache, ensure that the chocolate is finely chopped before adding it to the warm cream mixture. Whisk continuously until the chocolate is fully melted and the mixture is smooth. If needed, gently reheat the ganache to make it pourable for the final glaze.
Why did my cake shrink slightly after baking?
It’s normal for the cake to shrink slightly as it cools due to the release of steam and the structure settling. To minimize this, avoid overbaking and ensure the cake is properly cooled on a rack before cutting and assembling.
Hungarian Decadent Chocolate Cake- Rigo Jancsi
Ingredients
- 4 cups heavy cream
- ¼ cup unsalted butter or 1/2 stick butter
- ¼ cup sugar
- 20 ounces semisweet chocolate finely chopped do not use chocolate chips
- 2 ounces semisweet chocolate for glazing
- ⅓ cup dark rum
- 2 teaspoons vanilla extract
- ¼ cup water
- 2 tablespoons granulated sugar
- 2 tablespoons dark rum or 1 teaspoon rum extract
- 1½ teaspoons vanilla extract
- ¾ teaspoon instant coffee powder
- ⅔ cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- 3 large eggs separated
- ¾ cup granulated sugar divided into 1/2 cup and 1/4 cup
- ¼ teaspoon salt
Instructions
Make the Chocolate Ganache:
- Combine heavy cream, butter, and sugar in a saucepan.
- Heat over medium heat until the sugar dissolves and the cream comes to a simmer. Do not boil. Remove from heat.
- Add 20 ounces of chocolate and whisk until melted and smooth.
- Mix in rum and vanilla extract.
- Transfer one cup of this mixture to a small bowl, adding 2 ounces of chocolate to it for the glaze. Mix until smooth and set aside.
- Pour the remaining mixture into a larger bowl for the filling. Chill until cold and thick, at least 6 hours or overnight.
Make the Syrup:
- Bring water and sugar to a boil, then remove from heat and let cool. Mix in the rum.
Make the Cake:
- Preheat oven to 350°F. Line a 9x9" pan with parchment paper and butter the paper.
- In a bowl, combine flour, cocoa powder, baking soda, and coffee powder.
- In another bowl, beat egg yolks and ½ cup sugar with an electric mixer until thick and light in color. Beat in the vanilla extract.
- In a separate bowl with clean beaters, beat egg whites and salt until soft peaks form. Gradually add remaining ¼ cup sugar, beating until stiff but not dry.
- Fold half of the egg whites into the yolk mixture, then fold in half of the flour mixture. Repeat with remaining egg whites and flour mixture.
- Transfer batter to the prepared pan and spread evenly. Bake for about 18 minutes until a toothpick inserted into the center comes out clean.
- Cool in the pan on a rack. It might shrink slightly.
Assemble the Cake:
- Cut around the pan to loosen the cake and turn it out onto a work surface. Peel off the parchment paper.
- Using a long serrated knife, cut the cake horizontally in half. Place one half, cut side up, on a platter.
- Brush the surface with syrup using a pastry brush.
- Beat the cold chocolate ganache with an electric mixer until thick and lighter in color, about a minute. Do not overbeat.
- Spread the filling evenly over the cake layer.
- Brush the cut side of the other half with syrup and place it on top of the ganache layer, cut side down.
- Rewarm the reserved cup of ganache over low heat until pourable. Pour it over the top of the cake, starting in the center. Use a spatula to spread it to the edges without spilling over.
- Chill the cake overnight, covering loosely with foil or a cake dome after two hours.
- Keep refrigerated but serve at room temperature.
