Rigó Jancsi - A Hungarian Chocolate Cake

 

INGREDIENTS

cake base:

3 eggs

60g granulated sugar

60g flour

20g of cocoa powder

chocolate mousse:

150g dark chocolate

3 eggs

1dl (whipped) cream

4ek granulated sugar

30g butter

for coating:

50g dark chocolate (70%)

30g butter

1 tablespoon cocoa powder

the cherry on the top:

250g frozen (sour)cherry

1 tablespoon rum or brandy

3 tablespoons granulated sugar

1 pinch cinnamon

METHOD

1. Preheat the oven to 180 °C.

2. Prepare the cake base: Whisk the eggs with sugar until foamy and soft peaks form (about 5 min) then gradually fold the flour and cocoa powder into it.

3. Pour the mixture into a greased cake pan (22cm) and bake it for 10-12 minutes. After baking, let the cake cool to room temperature in the pan.

4. Prepare the chocolate mousse: Chop up the chocolate and melt it in a water bath with the butter. (Don’t let it get too hot!) 

5. Now you need 3 bowls: (This recipe is a nightmare without a dishwasher) 

– Whisk the egg yolks with 2 tablespoons sugar until it’s white and foamy

– Beat the egg white with 2 tablespoons sugar until it’s glossy and holds a stiff peak.

– Beat the cream until it’s firm

6. Mix the melted chocolate into the egg yolk mixture.

7. Add the whipped cream into the egg yolk and chocolate mixture and stir it gently to keep it as foamy as possible.

8. Fold the egg white into the mixture gently.

9. Spread the cream over the cake base and put it in the fridge for 4-5 hours (or preferably overnight).

The first time I prepared this cake I was wondering how the whole thing would be fixed how without gelatin, but somehow it works. (Magic?) 

10. ok, move on: take the cake out of the fridge, melt the chocolate and butter in a water bath, mix the cocoa powder in it and pour it on top of the cake. Work quickly, because the cold cake will freeze the chocolate immediately. Spin the cake form gently to spread the chocolate equally! The centrifugal force spreads the coating perfectly and the result is a flawless, shiny layer on the top of the cake – …if you are lucky.  :-) Put the cake back into the fridge for an hour to chill the chocolate layer. 

11. While the cake is cooling in the fridge, cook the cherry and all the other ingredients on low heat in a small saucepan until losing most of the moisture (about 20 minutes). When you dip a spoon in the sauce and it gets covered by a sticky layer it is ready! Let it cool and serve with the cake.

The cake can be beautifully cut with a hot knife before serving.

Enjoy!