Hungarian Chocolate Mousse Cake - Sutemeny Rigo Jancsi
What's The Big Idea?
This cake/sweet is a favourite in Hungary, and has an interesting story about its origins (although I don't know for certain if it's true).
Rigo Jancsi was apparently a famous gypsy violinist at the end of the 19th century. A member of the royal family fell in love with him, and both left their respective
spouses so that they could be together. The relationship didn't last, but the sweet he invented for her did, and is still called after him to this day.
This is rather rich, so cut into small squares. It takes a while to prepare, but is well worth the wait. Any remaining portions can be kept in the refrigerator.
Shopping List
Here's the list of what you need, and if you click the link on the right, the nice people at Tesco will deliver it for you!
For the sponge cake:
- 3 oz dark unsweetened chocolate, melted and allowed to cool to lukewarm
- 6oz unsalted butter, softened
- 4oz caster sugar
- 4 eggs, separated
- Pinch of salt
- 2¼oz plain flour
For the filling:
- 12 fl oz double cream
- 10oz chocolate, finely chopped*
- 4 tablespoons dark rum
- 1 teaspoon vanilla extract
For the glaze:
- 7 oz chocolate, chopped*
- 2 tablespoons unsalted butter
- 2 tablespoons light corn syrup, golden syrup or other type of glucose syrup
- 1 teaspoon vanilla extract
*Vary to your taste - I like using half plain and half milk chocolate.
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What To Do
 Pre-heat oven to 350 degrees. Line a baking tin with greaseproof paper.
In a large bowl, cream 6oz butter with 2oz caster sugar until light and fluffy.
Stir in the cooled melted chocolate, and beat in the egg yolks one at a time.
In a separate bowl, beat egg whites and a pinch salt until whites cling to the beater. Add 2oz caster sugar and beat until stiff peaks form.
Stir one third of the egg whites into the chocolate mixture.
Then carefully fold in the remaining whites. Sprinkle the flour over the batter and gently fold it in without decreasing the volume.
Pour into the prepared baking tin and bake for 12-15 minutes. Cool for a few minutes and then turn out onto a wire rack. Allow to cool completely.
Meanwhile, place 10 oz of chocolate for the filling in a heatproof bowl. Gently bring the cream to the boil in a saucepan and pour over chocolate.
Cover with clingfilm and leave to stand 10 minutes. Add the rum and vanilla and stir until smooth.
Refrigerate for 1 hour. When cold, whip the filling until volume has doubled.
Cut the cake in half and place one half on a wire rack. Spread the filling over the cake and top with the remaining cake half. Refrigerate for 1 hour.
Meanwhile, place the 7 oz chocolate, butter and syrup for the glaze in a microwaveable bowl. Heat on full power 1 minute.
Add the vanilla extract and stir until completely melted and smooth. Allow to cool for 10 minutes.
Place the rack with the cake on over a pan or something similar to catch any drips.
Carefully pour the glaze evenly over the cake, using a spatula to spread it evenly. Refrigerate for 20 minutes or until the glaze has set.
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