Hungarian Desserts - Chocolate Mousse Filled Cake (Rigó Jancsi)

Hungarian Chocolate Mousse-Filled Cake (Rigó Jancsi)

It was the scandal throughout Europe and America in December of 1896. Clara Ward, the American wife of a Belgium prince, abandoned her husband and children and ran away with the Hungarian Gypsy violinist, Rigó Jancsi. In Budapest, an unknown pastry chef created a fabulous chocolate mousse-filled torte to celebrate their love. Their marriage did not last very long, but this wonderful recipe lives on.

The cake consists of two layers of a chocolate-flavored sponge cake separated by a chocolate-cream filling and a layer of apricot jam. It is then covered with a dark chocolate glaze. The quality of the finished product is highly dependent on the quality of the cocoa and the chocolate that you use. I recommend that you buy top quality imported products.

Difficulty: Moderate

Preparation Time: 60 Minutes

Cooking Time: 20 Minutes

Baking Temperature: 350 F

Ingredients: Chocolate Sponge Cake

6-Eggs separated

¼ Teaspoon Salt

½ Cup Sugar

½ Cup Flour

2 Tablespoons Dutch-processed cocoa powder

½ Cup Apricot Jam to spread on the bottom layer

Ingredients: Chocolate-Cream Filling

¾ Cup Powdered Sugar

2 Ounces of Dark Semi-Sweet Chocolate

2 Cups Heavy Cream

1 Envelope of Unflavored Gelatin

½ Teaspoon Vanilla Extract

Ingredients: Chocolate Glaze

½ Cup Sugar

2 Ounces of Dark Semi-Sweet Chocolate

2 Tablespoons Dutch-processed cocoa powder

1 Teaspoon Unsalted Butter

Baking Instructions:

1. While the oven is preheating to 350 F, Whip the egg whites with the salt and a tablespoon of water until they form stiff peaks.
2. Add the egg yolks one at a time while beating and then add the sugar the same way and beat for another three minutes.
3. Sieve the cocoa powder and the flour together and add them to the egg mixture.
4. Line a 12-in. by 16-in. pan with wax paper and then butter it.
5. Evenly spread the batter in the pan and bake in a preheated oven about 15 minutes until a toothpick inserted in the middle comes out dry.
6. Let the cake cool and then cut it in half and spread the apricot jam evenly over one half.

Making the Chocolate Cream Filling

1. Dissolve the gelatin in one tablespoon of cold water. Then add four tablespoons of hot water, mix well and let it cool down.
2. Soften the chocolate in a double boiler and let it cool.
3. Meanwhile whip the heavy cream until stiff and add the sugar a little of a time while continuing to whip.
4. Add the whipped cream mixture to the softened chocolate until you get a smooth pale brown mixture.
5. Spread the chocolate cream mixture over the apricot-coated bottom layer and top with the second layer of cake.

Making the Chocolate Glaze

1. Melt the chocolate in a double boiler.
2. Mix the sugar and cocoa with ¼ cup of water and add it to the chocolate. Then mix in the butter.
3. Spread the glaze evenly over the cake and let it cool in the refrigerator before serving.

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