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Hungarian Chocolate Sponge Cake - Rigo Jancsi Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
SPONGE CAKE:
3 large eggs, separated
½ c. sugar
½ c. all-purpose flour
2 TBSP unsweetened cocoa powder

MOUSSE FILLING:
3 oz. dark chocolate, coarsely chopped
2 c. heavy whipping cream, whipped to firm peaks
½ c. sugar

GLAZE:
1½ oz. chocolate, coarsely chopped
½ TBSP vegetable oil
Directions:
Directions:
Preheat oven to 350º.

SPONGE CAKE:
In a big bowl, combine the egg yolks and the sugar. Whisk until foamy and set aside. Beat the egg whites to stiff peaks. Fold the whites into the yolk foam. Whisk the flour and cocoa together and then gently fold the dry ingredients into the batter.

Choose 2 baking pans that are very shallow (½-inch deep) and about 10"L x 4"W Line a baking sheet with waxed paper (or use a silicon mat, perfect for this). Spread the batter over the wax paper (or silicon mat), using a kitchen knife to spread it into a thin layer.. Bake in a preheated 350º oven for exactly 8 minutes until the cake springs back when lightly pressed in the center. Let cool for about 5 minutes.

MOUSSE FILLING:
Whip the heaving whipping cream with ½ cup sugar until firm peaks. In the top of a double boiler or a metal bowl set over simmering water, melt the chocolate, stirring until smooth. Remove chocolate from the heat and stir in a third of the whipped cream. When incorporated, add the remaining whipped cream and stir gently being careful not to over mix.

Using a long serrated knife, cut the cake into two halves. (You only need one half for this recipe. if not using the baking pans). Cut the one half in two pieces again. Transfer 1 layer to a flat platter and spread the chocolate mousse over it. Refrigerate until firm (overnight). The mousse will really firm in the fridge.

GLAZE:
In the top of a double boiler, combine the chocolate and oil and heat, stirring constantly, until the chocolate melts and is smooth.

Add the second sponge layer over the mousse. Pour the glaze over the top of cake, spreading it with a dry knife to cover the cake evenly.

Once glaze firms, cut the cake into thin-ish slices or squares, using a thin-bladed knife dipped in warm water and wiped dry between each cut.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Note: I use the baking pans for the sponge and use all batter prepared. This gives a thicker sponge as in picture. I also have used the silicon mat which produces much thinner sponge and is also quite good. If using the silicon mat method you will end up tossing half the cooked sponge. Due to this method of cooking and cutting sponge after baking though, do NOT try and save by reducing the sponge ingredients to half.

 

 

 

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