Rigo Jancsi, also known as the Hungarian Chocolate Mousse Cake, is a cube-shaped, two-layered chocolate pastry named after late gypsy violinist Rigo Jancsi.
As with all the other pastries, it requires skills along with various ingredients for its preparation. However, the savory scrumptious taste serves as the most perfect outcome one could ask for.
History & Cultural Significance
While the dish is named after Rigo Jancsi, the exact reason behind its origin remains unknown. For some, this cake commemorates the love story between the famous violinist and the Belgian Countess Clara Ward.
The most famous legend claims that this pastry was created by Rigo Jancsi himself, along with an unknown pastry chef, as a surprise treat for Princesse de Caraman-Chimay. However, other stories state that it was simply brought by Jancsi and the confectioner named it after him.
This pastry gained widespread popularity in the former Austria-Hungary and is still one of the most widely consumed desserts in Hungary.
- Chocolate (melted) - 20g
- Cocoa powder - 15g
- Melted butter - 25g
- Eggs - 6pcs
- Icing sugar - 90g
- Breadcrumbs (fine) - 20g
- Flour - 30g
- Hazelnuts (roasted, grated) - 20g
Ingredients for Chocolate Cream
- Dark chocolate - 20g
- Sugar Syrup - 3tbsp
- Cocoa Powder - 50g
- Whipped cream - 500ml
- Vanilla Sugar - 1 Kg
- Line a baking sheet with parchment paper. Preheat the oven to 180° C.
- Mix the chocolate with cocoa and melted butter until smooth. Separate eggs into yolk and clear. Mix the yolks with 50 g of icing sugar until frothy. Beat the egg whites with the rest of the sugar until they pound. Stir the chocolate mixture into the yolk foam. Glide the egg whites over it, sprinkle the breadcrumbs, the sifted flour and the hazelnuts on top. Fold everything in loosely with a wide wooden spoon.
- Spread the mixture on the baking sheet and bake in the oven for about 25 minutes. Let cool down.
- For the cream, melt the chocolate in the sugar syrup, add cocoa and stir until smooth. Let cool down. Beat the cream with the vanilla sugar until stiff, mix 3–4 tablespoons of the cream with the chocolate, fold in the remaining cream.
- Halve the sheet of dough lengthways. Move a strip of dough around with a frame shape, spread the cream evenly on the dough base. Refrigerate.
- For the glaze, heat the fondant with chocolate and water to lip warmth over steam; the glaze should be thick. Cover the second strip of dough with chocolate icing and cut into approx. 5 cm squares.
- Firmly whip the cream with icing sugar, spread on the cream, cover with the glazed lids. Chill the sections for approx. 4 hours, then place them in the freezer for approx. 20 minutes. Cut the cuts into cubes with a smooth knife. Dip the knife in hot water after each cut and wipe it dry; so you get beautiful pieces with a smooth cut surface.
Amount Per Serving: Calories: 298Total Fat: 21gSaturated Fat: 12gCarbohydrates: 24gProtein: 5g