Here is a clean, elegant, photo-free, traditional recipe for one of Hungary’s most famous desserts — the rich and airy Rigó Jancsi, a chocolate sponge cake filled with light chocolate mousse.

🍫🇭🇺 Hungarian Rigó Jancsi (Chocolate Mousse) Cake

A delicate chocolate sponge with a silky, airy chocolate mousse filling and a glossy chocolate glaze. Light, elegant, and deeply chocolatey — a timeless Hungarian classic.

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⭐ Ingredients

For the Chocolate Sponge Cake

• 6 large eggs, separated
• ¾ cup (150 g) sugar
• ½ cup (60 g) all-purpose flour
• ¼ cup (25 g) unsweetened cocoa powder
• 1 tsp vanilla extract
• Pinch of salt

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For the Chocolate Mousse Filling

• 1 ¼ cups (300 ml) heavy whipping cream
• ½ cup (100 g) sugar
• 5 oz (140 g) dark chocolate, finely chopped
• 1 tsp vanilla extract
• 1 tbsp rum or brandy (optional, traditional)
• 1 envelope gelatin (7 g) or 1 tsp powdered gelatin (optional but helps stability)

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For the Chocolate Glaze

• 4 oz (110 g) dark chocolate
• 3 tbsp butter
• 2 tbsp milk or cream

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🔥 Instructions

1. Make the Sponge Cake

1. Preheat oven to 350°F (175°C).
2. Line a rectangular baking pan (approx. 9×13 in / 23×33 cm) with parchment.
3. Beat egg yolks with sugar until pale and fluffy.
4. Add vanilla.
5. In another bowl, beat egg whites with a pinch of salt to stiff peaks.
6. Sift flour and cocoa together.
7. Fold dry ingredients into the yolks alternately with spoonfuls of egg white.
8. Gently fold all whites in — keep the batter airy.
9. Spread into pan and bake 12–15 minutes, until springy.
10. Cool completely, then cut sponge in half to make two layers.

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2. Prepare the Chocolate Mousse

1. Heat ½ cup of the cream until warm (not boiling).
2. Add chopped chocolate and stir until melted.
3. Add vanilla and rum; cool to lukewarm.
4. (Optional but recommended) Bloom gelatin in 2 tbsp cold water; melt gently and mix into chocolate.
5. Whip remaining cream with sugar until soft–medium peaks.
6. Fold whipped cream into chocolate mixture gently.
7. Chill 10 minutes to firm slightly before using.

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3. Assemble the Cake

1. Place one sponge layer on a tray.
2. Spread the chocolate mousse evenly over it.
3. Top with the second sponge layer.
4. Chill at least 2 hours (or overnight) to set.

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4. Make the Chocolate Glaze

1. Melt chocolate, butter, and milk/cream together over low heat.
2. Stir until smooth and glossy.
3. Pour over the chilled cake and spread evenly.
4. Chill again for 30–60 minutes.

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5. Slice & Serve

Cut into classic squares — the hallmark look of Rigó Jancsi.
Best served chilled.

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💡 Tips for Perfect Rigó Jancsi

• Sponge must stay soft, not dry — don’t overbake.
• Use dark chocolate 50–60% for classic flavor.
• Adding gelatin is optional but helps keep mousse steady.
• Chill well before slicing for clean layers.

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🎂 Variations

• Add a thin layer of apricot jam under the mousse (modern twist).
• Use hazelnut chocolate for a nutty version.
• Add whipped coffee cream for a mocha variant.

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If you’d like, I can also give you:
✨ Dobos Torte
✨ Zserbó (Gerbeaud Slices)
✨ Hungarian Chocolate Chestnut Cake

Want another Hungarian dessert?