Rigo jancsi – Hungarian chocolate sponge cake

Rigo jancsi – Hungarian chocolate sponge cake

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • Preparation time: 
  • Serves: Up to 10 people

Ingredients

INGREDIENTS:

CAKE:

8 medium size eggs (separated)

120g caster sugar

55g plain flour

40g cocoa powder

FILLING:

225g dark chocolate (chopped finely)

600ml double cream

25g cocoa powder

50g icing sugar

30ml rum

1 tsp vanilla extract

GLAZE:

225g caster sugar

80ml water

200g dark chocolate (in small pieces)

Time: 1.5-2 hours
Serves: 15
Tools: 
Whisk bowl tool/ Folding bowl tool/ Baking dish (greased and lined, 12” x 9” / 30cm x 22cm)

METHOD:

  1. Pre heat oven to 180°C / 350°F /Gas 4
  2. Fit the whisk bowl tool to the CHEF Titanium and whisk the egg whites at a medium speed until they form soft peaks. Transfer this to a clean bowl and put to one side. 
  3. Clean the mixing bowl and then whisk to beat the egg yolks.  Gradually add the sugar to the yolks, one spoonful at a time. Once all the sugar is in the bowl, beat on a high speed for 5-7 minutes until pale, thick and fluffy.  Use the CHEF’s in-bowl illumination to help you check the colour.
  4. Next, add the flour and cocoa powder to this and mix on a slow speed until well combined. Then add a third of the egg white mix to the cake mixture on medium speed, until well mixed.
  5. Change the whisk to the folding bowl tool.  Then, on a slow speed, fold the rest of the egg whites a spoon at a time, until there is no trace of white.
  6. Pour the cake mixture into a baking dish. Spread, smooth and level the mixture, then bake in middle of the oven for about 15 minutes. You can test for readiness by putting a skewer into the cake and seeing if it comes out clean. The mixture should also start to shrink away from the edge of the dish.
  7. Turn the cake out on to a cooling rack, remove the parchment paper and leave to cool.  When completely cold, carefully cut the cake in half through its middle, then cut the top half into 15 equal squares.
  8. For the filling, melt the chocolate pieces in a glass bowl set over a saucepan of simmering water - ensuring the bowl does not touch the hot water - until the chocolate is completely smooth.  Cool until it is just warm to the touch.
  9. Fit the whisk bowl tool to the CHEF Titanium and, in the mixing bowl, whip the cream to soft peaks.  Then, on a slow speed, add the cocoa powder and icing sugar to the mixture a spoon at a time.  When well combined, add the vanilla and rum to the cream and mix for a few seconds to incorporate. 
  10.  On a slow speed, pour the cool melted chocolate into the cream, then turn the dial to a medium speed setting to whip the mixture into a thick consistency. Be careful not to over-whip as the mixture can quickly turn to butter.
  11.   Spread the filling over the bottom layer of sponge, approximately 2inch/5cm thick.  Arrange the 15 squares on top of filling.  Refrigerate on the rack for about an hour. 
  12.   To make the glaze heat the sugar, water and chocolate in a small pan until all are dissolved and melted.  Remove from heat and allow to cool with a lid on.  Pour cooled glaze over the cake and put back in fridge for about 20 minutes until the glaze is firm. 
  13.   To serve, cut the whole cake into the 15 squares using a sharp knife that has been dipped in warm water, then wiped in between each cut to ensure a clean cut.

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