Hungarian Rigó Jancsi Cake (Rigó Jancsi Szelet) – Recipe
Ingredients:
Chocolate Sponge:
- 4 eggs
- 100 g (1/2 cup) sugar
- 50 g (1/2 cup) all-purpose flour
- 50 g (1/2 cup) cocoa powder
- Pinch of salt
Chocolate Cream Filling:
- 200 g dark chocolate
- 200 ml (3/4 cup + 1 tbsp) heavy cream
- 50 g (1/4 cup) butter
Optional Glaze:
- 50 g dark chocolate
- 1 tbsp butter
Instructions:
- Make the sponge:
- Preheat oven to 180°C (350°F).
- Beat eggs with sugar until thick and pale.
- Sift flour, cocoa, and salt; gently fold into eggs.
- Pour into a lined baking pan and bake 15–20 minutes. Cool completely.
- Prepare the chocolate cream:
- Melt chocolate with butter.
- Heat cream until warm and mix with chocolate until smooth.
- Let cool slightly to thicken.
- Assemble the cake:
- Slice sponge horizontally into two layers.
- Spread chocolate cream between layers. Reserve some cream for topping.
- Cover the top with remaining cream or optional chocolate glaze.
- Chill and serve:
- Refrigerate at least 2 hours before slicing.
- Slice into squares or rectangles and serve.
If you want, I can also give a faster, simpler version that still tastes rich and authentic.
Do you want me to do that?
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