ReceptnaptárRigó Jancsi
Rigó Jancsi is a famous Hungarian pastry: chocolate sponge layered with rum-flavoured chocolate cream and jam, covered with a glossy chocolate coating. According to legend, it's named after a famous Roma violinist.
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Ingredients
Method
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- Beat the egg yolks with half the sugar until fluffy, and whisk the whites with the remaining sugar into a stiff foam.
- Gently fold the foam into the yolk mixture, then sift in the flour, cocoa powder and salt.
- Pour into a lined baking tray and bake at 180°C (160°C fan) for 12-15 minutes.
- Let cool, then cut into two equal sheets.
- For the cream, heat the cream, pour it over the chopped chocolate, mix smooth, add the rum, and once cold, whip until fluffy and just set.
- Spread the bottom sponge sheet with the apricot jam, then half the chocolate cream, and place the second sheet on top.
- Cover the top with the remaining cream and chill until set.
- For the coating, melt the chocolate with the oil and pour over the chilled cake, smoothing it out.
- Cut into squares while the coating is still half-set, then let cool completely.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Don't overbake the sponge, as it will dry out and crumble when cut.
- Whip the chocolate cream chilled, but not ice-cold, as it will curdle and turn greasy if too cold.
- Pour the coating on only once the cream has fully set, so it stays a neat, even layer.
- It's best to cut it into squares while the coating is still half-set, as a knife will crack a fully hardened coating.
Frequently asked questions
Why doesn't the coating turn glossy?
If the chocolate is heated too long or too hot, it loses its shine. Melt it slowly, over low heat, over simmering water.
Can it be made without rum?
Yes, with or without rum flavouring; the flavour will be less distinctive, but the texture of the cream stays the same.
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