Most delicious dessert recipes series: Rigó Jancsi Is A Hungarian Torte Which Is Easy To Make

The rigo jancsi is a traditional Hungarian coffeehouse torte made of two light and moist layers of chocolate sponge cake with a chocolate rum mouse cream between the layers, holding them together. There’s also an apricot glaze and a dark chocolate ganache, adding more flavor profiles to the dish. The dish is traditionally cube shaped but it can be prepared in any shape that you’re comfortable with. If you have round pans, that works too. So follow this most delicious dessert recipe to make this torte and impress loved ones and guests with a brand new dessert, showing off your baking skills in the process.

Ingredients:

For the sponge cake:

• 5 eggs
• 150 gm all-purpose flour
• 150 gm sugar
• 25 gm unsweetened cocoa powder
• 2 tbsp vegetable oil
• pinch of salt

For the filling:

• 800 ml whipping cream
• 150 gm powdered sugar
• 40 gm unsweetened cocoa
• 1 tbsp powdered gelatin
• 5 tbsp water
• vanilla extract, a few drops

For the ganache:

• 80 gm dark chocolate
• 2 tbsp oil
• 2 tbsp apricot jam
• 2 tbsp rum, brandy or whisky

Directions:

• Preheat the oven to 350°F or 177°C.
• Line a baking tray with parchment paper. Set aside.
• In a bowl, add the flour, cocoa and salt. Mix well. Set aside.
• In another bowl, add the eggs and beat them until soft and fluffy. Then add the sugar and beat it in until the sugar has fully dissolved. The mixture will be pale yellow and foamy.
• Now slowly, one spoon at a time, add the dry ingredients to the egg mixture. Whisk carefully until everything is thoroughly incorporated. Then add more dry ingredients and mix well. Continue until all the dry ingredients are mixed in.
• Then pour the batter into the prepared tray. Tap it a few times against the work counter to make it even.
• Bake for about 10 minutes. The exact time will depend on the machine you're using. You’ll know it's done when it starts to brown.
• Once baked, let the cake cool on a wire rack. Then cut the cake into two pieces.
• Mix the jam with rum or whatever liqueur you’re using. Spread it over one of the sponge cake pieces.
• Melt the chocolate with the oil. It can either be popped in the microwave for a few seconds, then stop, mix well and then put it back in the microwave. Mix it in this way, stopping every 20 seconds to stir. Or, create a water bath. Take a big bowl, fill it with water and place it on medium heat. Then add the bowl with the chocolate and oil inside the water and let the chocolate melt. In either case, stop to stir, or the chocolate will stick to the bottom and burn.
• Now pour the ganache over the rum soaked sponge cake.
• Refrigerate for about an hour or until the chocolate is set. Then slice the ganache topped sponge cake into even squares.
• Now make the filling. Soak gelatin in water for five minutes. Then add the powdeerd sugar and cocoa and mix well. Beat the whipping cream in a small bowl and add that to the gelatin mix. Then add the dry ingredients to the gelatin mixture and add the vanilla extract too. Mix until fully incorporated.
• Spread the filling over the sponge that will be at the bottom. Then place the ganache sponge squares on top of the filling.
• Let it sit in the fridge till it sets, about two hours.
• Then slice the cubes and serve cold.

Notes, tips and tricks:

• The eggs will mix in the with the batter best if they are at room temperature. So bring them out and let them sit and reach room temperature before using them.
• The torte can be topped with mint leaves or served plain.
• Leftover torte can be stored in the fridge for about a week.
• You can use vanilla extract, orange juice or some other juice if you don't want to use liqueur.
• The filling should be stacked on the first square in a thick layer, and then gently add the second layer of cake on top. The filling is almost as thick as the sponge cake layers. That’s why it needs to set in the fridge before using.