Rigo Jancsi Cake

By Chef Eddy Van Damme

Prep Time:

45m

Bake/Cook Time:

30m

Yield:

9-12 servings depending on size

Plan for:

Chill 4 hours

Chef Eddy's Rigo Jancis is a traditional Hungarian cube shaped chocolate sponge cake with a layer of chocolate cream. The texture is similar to a tiramisu and it has a wonderful blend of chocolate flavor with hints of orange in the simple syrup. The best part is that it is far easier to prepare than it looks.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Cake

2 large eggs
1 large egg yolk
1 cup Imperial Sugar Extra Fine Granulated Sugar
1 tablespoon vanilla extract
Pinch salt
2/3 cup all-purpose flour*
1/3 cup cocoa powder
1 teaspoon baking powder
1/2 cup milk
1 tablespoon oil

Cake Moistening Syrup

1/3 cup water
1/3 cup Imperial Sugar Extra Fine Granulated Sugar
3 tablespoons orange or almond liquor

Chocolate Cream

1 1/2 teaspoons gelatin
2 tablespoons water
1/2 cup milk
1 cup chocolate, 55-60% cacao, either excellent quality chips or chopped bar chocolate
1 cup whipping or heavy cream
2 tablespoons Imperial Sugar Extra Fine Granulated Sugar

Chocolate Shavings

1/3 cup chocolate chips
1 1/2 teaspoons oil, any kind

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Butter and flour a 9-inch square baking pan. For full-proof removal, line bottom of pan with parchment paper. Set aside.
Using a mixer fitted with whip attachment, whip eggs and egg yolk for 1 minute. Add sugar, vanilla, and salt and whip until mixture is light and pale, about 6 minutes.
Meanwhile sift together flour, cocoa powder, and baking powder. Combine milk and oil and heat until hot.
Stop mixer and add flour mixture. Mix on low speed until combined, do not overmix.
Add one-third of heated milk and combine on lowest speed, add another one-third and once combined add remaining amount.
Pour into prepared pan and place in oven. Bake until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 27 to 30 minutes.
Meanwhile, for moistening syrup bring water and sugar to a boil. Once cooled, add liquor. Set aside.
Allow cake to cool. Using a serrated knife, slice horizontally in half.
Line the 9-inch square cake pan with plastic food film. If needed, spread a thin layer of oil in pan first to make plastic stick better.
Place one cake layer in pan and brush or spoon cake with half of moistening syrup. Set aside.
For chocolate cream combine gelatin and water in a small bowl.
Bring milk to a boil and remove from heat. Let sit for 3 minutes and add gelatin. Whisk smooth and add chocolate. Set aside.
In a cold bowl whip cream and sugar until it starts to thicken. Do not whip as firm as you would for decorating a pie or cake. The cream needs to be super soft but voluminous.
Add chocolate mixture into whipped cream and gently fold together. Once combined, stop mixing.
Pour cream into prepared pan on top of first cake layer. Cover with remaining cake layer and moisten cake.
Place in refrigerator for at least 4 hours or overnight.
Remove from pan. Using a serrated knife cut edges cleanly and neatly.
For decoration, combine chocolate with oil in a small bowl. Place in a microwave oven and heat in 7 second intervals until barely melted. Stir until completely melted without heating it too hot. Set aside.
Place a cookie sheet briefly under broiler or heat over a gas stove. The pan should feel lukewarm and not so hot that you cannot handle it without heat resistant gloves.
On backside of pan, spread a super thin layer of chocolate using an offset metal spatula.
Place cookie sheet in refrigerator for 10 or more minutes or until chocolate is solid.
Scrape chocolate from pan using a spatula, scraper, cookie cutter into shavings and place on cake. If desired, sprinkle with cocoa powder and or powdered sugar.
Keep refrigerated until ready to serve.