Hungarian Chocolate Cake (Rigo Jancsi)

May 08, 2023May 8, 20230 2
Delicious Hungarian Chocolate Cake (Rigo Jancsi) recipe for all chocolate lovers
in Dessert

Prep

30 min

Cook

40 min

Ready In

70 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

8 ounces semisweet chocolate
6 eggs
3/4 cup granulated sugar
1 tablespoon espresso powder , dissolved in
1 tablespoon water
1/2 cup Dutch-processed cocoa powder
1/4 cup unsweetened cocoa
1/2 cup confectioners ' sugar
2 cups heavy cream
raspberry preserves
apricot preserves
4 ounces bittersweet chocolate , coarsely chopped
1/2 cup heavy cream
1 tablespoon cocoa , nibs ( optional )

Nutrision Information

Servings Per Recipe
8
Calories
671
Sugar
54g
Fat
47g
Hungarian Chocolate Cake, also called Rigo Jancsi, is a decadent chocolate cake that originated from Hungary in the early 20th century. This cake was named after a famous Hungarian violinist named Rigo Jancsi, who was known for his addiction to chocolate cakes. The story behind this cake is that Rigo Jancsi fell in love with a Belgian princess named Clara Ward and they ran away together to France. While staying at a villa in the French countryside, they were served this cake and they both loved it. Rigo Jancsi asked the chef for the recipe, and the chef refused to give it to him. However, Rigo Jancsi was determined to have it, so he married the chef's daughter. They brought the recipe back to Hungary and introduced it to the world. Since then, this cake has become a beloved dessert in Hungary and around the world.

Instructions

1.Preheat the oven to 325 degrees F (165 degrees C). Grease and flour an 8x8 inch square cake pan.
2.Melt semisweet chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring occasionally until smooth. Remove from heat and let it cool.
3.Separate the egg yolks from the egg whites. In a large bowl, beat the egg yolks with granulated sugar until thick and pale.
4.Add dissolved espresso powder to egg mixture and mix well. Then add melted chocolate, Dutch-processed cocoa powder, unsweetened cocoa powder, and confectioners' sugar to the egg mixture and mix until smooth.
5.In a separate bowl, beat the egg whites until stiff peaks form.
6.Fold the egg whites into the chocolate mixture.
7.Pour the batter into the prepared pan.
8.Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9.Let it cool completely before cutting into 8 squares.
10.For the ganache, heat the heavy cream until simmering. Remove from heat and add chopped bittersweet chocolate. Stir until melted and smooth. Leave to cool slightly before spreading over the cakes. Top each cake with a spoonful of raspberry and apricot preserves and cocoa nibs (optional).

PROS

With a rich chocolate flavor, this Hungarian Chocolate Cake (Rigo Jancsi) is a perfect dessert for chocolate lovers.
The combination of raspberry and apricot preserves give a sweet and fruity twist to the cake.
It is a perfect birthday cake and a delicious treat for any occasion.

CONS

This cake is high in calories, sugar, and fat.
It should be enjoyed in moderation as part of a balanced diet.
Anyone who is allergic to chocolate should avoid it.

HEALTH & BENEFITS

While this cake is not particularly healthy, it can be enjoyed as an occasional treat. Consuming dark chocolate in moderation has been linked to many health benefits, including reducing inflammation and improving heart health. Raspberry and apricot preserves contain vitamins, minerals, and antioxidants that boost immunity.

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