🍫 Hungarian Decadent Chocolate Cake – Rigó Jancsi 🇭🇺✨

A luxurious Hungarian dessert, Rigó Jancsi is a rich, chocolate sponge cake filled with light and airy chocolate mousse and coated in a glossy chocolate glaze. 🍰 Named after the famous Hungarian violinist Rigó Jancsi, this cake is pure indulgence for chocolate lovers! 🎻🍫

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🛒 Ingredients (Makes 9-12 Squares)

For the Chocolate Sponge Cake:

🌾 1 cup (125g) all-purpose flour
🍫 ¼ cup (30g) unsweetened cocoa powder
🧂 ¼ teaspoon salt
🥚 6 large eggs, separated
🍚 ½ cup (100g) sugar
🧈 2 tablespoons (30g) melted butter
🍦 1 teaspoon vanilla extract

For the Chocolate Mousse Filling:

🍫 5 oz (140g) dark chocolate (60-70% cocoa), chopped
🥛 ¾ cup (180ml) heavy cream
🍚 2 tablespoons powdered sugar
🌿 1 teaspoon gelatin powder + 2 tablespoons warm water (for stability)

For the Chocolate Glaze:

🍫 3.5 oz (100g) dark chocolate
🧈 2 tablespoons (30g) butter
🍯 1 tablespoon honey (for shine!)

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👨‍🍳 Step-by-Step Instructions

1. Make the Chocolate Sponge Cake

1️⃣ Preheat oven to 350°F (175°C). Line a 9×9-inch (23×23 cm) baking pan with parchment paper.
2️⃣ In a bowl, whisk together flour, cocoa powder, and salt.
3️⃣ In a separate bowl, beat egg yolks with sugar until pale and fluffy. Add melted butter and vanilla.
4️⃣ In another bowl, whip egg whites until stiff peaks form.
5️⃣ Gently fold the egg whites into the yolk mixture. Then, fold in the dry ingredients.
6️⃣ Pour into the pan and bake for 12-15 minutes, until a toothpick comes out clean. Let cool completely.

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2. Prepare the Chocolate Mousse Filling

1️⃣ Melt chopped chocolate in a heatproof bowl over simmering water (double boiler method). Let cool slightly.
2️⃣ Dissolve gelatin in warm water, then mix into the melted chocolate.
3️⃣ In a chilled bowl, whip heavy cream with powdered sugar until soft peaks form.
4️⃣ Gently fold the chocolate mixture into the whipped cream until smooth and fluffy.