Ingredients with Measurements:
- For the Cake:
- 6 eggs, separated
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- For the Filling:
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
- 1/4 cup unsalted butter, cut into small pieces
- 1/4 cup granulated sugar
- 1/4 cup water
- For the Glaze:
- 4 oz semisweet chocolate, chopped
- 1/4 cup heavy cream
- 1 tbsp unsalted butter
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Double boiler or heatproof bowl set over a pot of simmering water
- Offset spatula
Step-by-step instructions:
For the Cake:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, beat egg yolks and sugar until pale and thick.
3. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
4. Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined.
5. In another bowl, beat egg whites until stiff peaks form.
6. Gently fold the egg whites into the batter until no white streaks remain.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely in the pan.
For the Filling:
1. In a double boiler or heatproof bowl set over a pot of simmering water, melt the chocolate and butter together, stirring occasionally.
2. In a separate saucepan, combine sugar and water and bring to a boil, stirring until the sugar dissolves.
3. Remove from heat and let cool for a few minutes.
4. In a large bowl, beat the heavy cream until stiff peaks form.
5. Gradually pour the cooled sugar syrup into the whipped cream, beating constantly.
6. Fold in the melted chocolate mixture until well combined.
7. Spread the filling evenly over the cooled cake.
For the Glaze:
1. In a double boiler or heatproof bowl set over a pot of simmering water, melt the chocolate, cream, and butter together, stirring occasionally.
2. Let the glaze cool for a few minutes until it thickens slightly.
3. Pour the glaze over the filling, spreading it evenly with an offset spatula.
4. Let the cake cool completely until the glaze is set.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
5. Temperature:
Preheat oven to 350°F.
Serving size:
Makes one 9-inch cake, serves 8-10 people.
Nutritional information:
Calories per serving: 450
Total fat: 28g
Saturated fat: 16g
Cholesterol: 145mg
Sodium: 115mg
Total carbohydrates: 46g
Dietary fiber: 2g
Sugars: 33g
Protein: 6g
Substitutions for ingredients:
- For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
- For a dairy-free version, use coconut cream instead of heavy cream and dairy-free chocolate.
Variations:
- Add a layer of sliced strawberries or raspberries between the cake and filling for a fruity twist.
- Use white chocolate or milk chocolate instead of semisweet chocolate for a different flavor.
- Add a splash of rum or brandy to the filling for an adult version of the cake.
Tips and tricks:
- Make sure to beat the egg yolks and sugar until pale and thick to ensure a light and fluffy cake.
- Be gentle when folding in the egg whites to avoid deflating the batter.
- Let the glaze cool slightly before pouring it over the cake to prevent it from running off the sides.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with cocoa powder or powdered sugar for a simple decoration.
- Pipe whipped cream rosettes around the edge of the cake for a more elaborate presentation.
Garnishes:
- Fresh berries, such as strawberries or raspberries
- Chocolate curls or shavings
- Chopped nuts, such as almonds or hazelnuts
Pairings:
- Coffee or espresso
- Red wine, such as Cabernet Sauvignon or Merlot
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake sinks in the middle, it may be undercooked. Check for doneness with a toothpick before removing from the oven.
- If the filling is too runny, chill it in the refrigerator for a few minutes before spreading it on the cake.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
Rigó Jancsi Cake is a Hungarian dessert named after a famous gypsy violinist, Rigó Jancsi, who fell in love with a Belgian princess in the early 1900s. Legend has it that he introduced her to this cake during one of their romantic encounters.
Flavor profiles:
This cake is rich and chocolatey, with a creamy filling and a smooth glaze.
Serving suggestions:
Serve the cake as a dessert after a dinner party or special occasion.
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Region: Hungarian
Taste: Rich, Creamy, Chocolatey, Sweet, Nutty, rich, decadent, chocolatey, sweet, tangy