Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 4 large eggs, separated
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, 1/2 cup granulated sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, beat the butter until creamy. Add the egg yolks, one at a time, beating well after each addition. Beat in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. In another large bowl, beat the egg whites until soft peaks form. Gradually add 1/4 cup granulated sugar and continue to beat until stiff peaks form.
6. Fold the egg whites into the batter until no white streaks remain.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before removing the sides of the pan and transferring the cake to a wire rack to cool completely.
10. While the cake is cooling, make the chocolate ganache. In a double boiler or microwave-safe bowl, melt the chocolate chips and heavy cream together, stirring until smooth.
11. Once the cake has cooled, spread the chocolate ganache over the top of the cake.
12. Refrigerate the cake for at least 1 hour before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 321
Fat per serving: 20g
Saturated fat per serving: 12g
Cholesterol per serving: 124mg
Carbohydrates per serving: 32g
Fiber per serving: 2g
Sugar per serving: 21g
Protein per serving: 5g
Substitutions for ingredients:
- You can use Dutch-processed cocoa powder instead of unsweetened cocoa powder.
- You can use bittersweet chocolate instead of semisweet chocolate chips.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the batter for extra crunch.
- Use white chocolate ganache instead of chocolate ganache for a different flavor.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Use room temperature eggs for best results.
- To make cutting the cake easier, run a knife under hot water and wipe it clean before each cut.
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 powdered sugar before serving.
- Top the cake with fresh berries or whipped cream.
Garnishes:
- Fresh berries
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake sinks in the middle, it may not have been fully cooked. Check the cake with a toothpick before removing it from the oven.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Rigó Jancsi Torte is a Hungarian dessert named after a famous violinist, János Rigó, and his lover, Clara Ward. The dessert was created in the late 19th century and consists of a chocolate sponge cake filled with chocolate ganache.
Flavor profiles:
- Rich chocolate flavor with a creamy chocolate ganache topping.
Serving suggestions:
- Serve the cake as a dessert after dinner or as a special treat for a celebration.
Related Categories
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Region: Hungarian
Taste: Rich, Chocolatey, Creamy, Sweet, Nutty