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Hungarian Rigó Jancsi Recipe

Rigo Jancsi, often referred to as the Hungarian Chocolate Mousse Cake, is a cube-shaped, two-layered chocolate pastry named after the renowned gypsy violinist Rigo Jancsi.
Like many intricate pastries, its preparation demands skill and a variety of ingredients. However, the result is a delectably rich and indulgent treat, making the effort truly worthwhile.
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Prep Time 1 hour
Cook Time 25 minutes
Additional Time 4 hours 20 minutes
Total Time 5 hours 45 minutes
Course Dessert
Cuisine Hungarian
Servings 16
Calories 353 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 353kcalCarbohydrates: 77gProtein: 2gFat: 5gSaturated Fat: 2gCholesterol: 21mgSodium: 26mgFiber: 1gSugar: 71g
Keyword Hungarian Rigó Jancsi Recipe
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