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Rigó Jancsi chocolate cake slice on a white plate
Classic Hungarian chocolate cake made simple

Rigó Jancsi (Hungarian Chocolate Cream Cake)

Author: Flavelo
Recipes Cakes and Desserts
Named after a legendary Gypsy violinist, this cake is pure chocolate seduction. Two thin cocoa sponge layers embrace a thick, airy chocolate cream filling. The base is a chocolate ganache lightened with whipped cream, topped with a crisp chocolate glaze for texture.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 3 hrs
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking pan
  • Double boiler
  • Whisk

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Separate eggs. Whip yolks with sugar until pale. Whip whites to stiff peaks. Mix flour with cocoa.

Tip: Cocoa powder fat weighs down the batter, so stiff egg whites are crucial for lift.
2 ✓

Gently fold whites and cocoa flour into the yolk mixture. Bake in a sheet pan at 350°F (180°C) for 12-15 mins. Cool and cut into two squares.

Tip: Bake a thin sponge; the star here is the cream.
3 ✓

For the cream, melt 7oz chocolate. Bloom gelatin in water, heat until dissolved (don't boil!), and mix into the lukewarm chocolate.

Tip: Temperature is key: if chocolate is too hot, it will deflate the whipped cream. Keep it lukewarm!
4 ✓

Whip cold heavy cream to peaks, then fold in the chocolate-gelatin base.

Tip: Work quickly as gelatin sets fast in cold cream.
5 ✓

Spread cream onto the bottom sponge layer, top with the second layer. Melt glazing chocolate with oil and spread on top. Chill for 2-3 hours.

Tip: Oil makes the chocolate glaze glossy and slightly softer, preventing cracking when sliced.
6 ✓

Slice into cubes using a knife dipped in hot water.

Tip: The hot knife melts through the glaze for clean edges.

Recipe FAQ

Why didn't the cream set?
Either the gelatin didn't dissolve properly (insufficient heat) or you didn't chill it long enough. Gelatin needs time to form its network.

Ingredients

  • 3/4 cup All-Purpose Flour
  • 1/4 cup Cocoa Powder (unsweetened)
  • 1 cup Granulated Sugar (for sponge)
  • 5 large Eggs
  • 2 cups Heavy Cream (min 36%, cold)
  • 7 oz Dark Chocolate (min 50% cocoa)
  • 1 packet Gelatin Powder (approx 2 1/4 tsp)
  • 1/4 cup Water (for gelatin)
  • 3.5 oz Dark Chocolate (for glaze)
  • 1 tbsp Oil (for glaze)