Best 3 Rigo Jancsi Chocolate Slices Recipes
**Rigo Jancsi: A Symphony of Chocolate and Sponge**
Indulge in the delectable Hungarian pastry, Rigo Jancsi, a harmonious blend of rich chocolate and light sponge cake. This iconic dessert, named after a legendary opera singer, captivates taste buds with its contrasting textures and symphony of flavors. Immerse yourself in a journey of culinary delight as we unveil the secrets behind this beloved treat. Discover the classic Rigo Jancsi recipe, along with enticing variations that elevate this dessert to new heights. From the traditional dark chocolate ganache to the innovative white chocolate and raspberry swirl, each recipe promises a unique taste experience. Prepare to tantalize your senses with this exquisite Hungarian masterpiece.
RIGO JANCSI CHOCOLATE SLICES
Provided by Food Network
Categories dessert
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and line and grease a 1 1/2 pound loaf pan.
- Cream together the egg yolks and sugar. Whisk the egg whites until very stiff. Add the grated chocolate and flour to the yolk mixture, then fold in the whites. Pour the chocolate mixture into the prepared loaf pan. Bake for 15 to 20 minutes. Turn out and cool on a rack. When cold, slice in half lengthways through the middle.
- Spread both halves of cake with jam on the cut sides.
- For the filling, mix together the cocoa powder, vanilla essence to taste, and whipped cream; spread evenly over one half on top of the jam.
- Make the icing by melting the chocolate with the butter. Allow to cool slightly, then spread over the jam on the other half. Put the two strips together so that the icing and filling are together in the middle, with the iced strip on top, and chill slightly before slicing to serve.
RIGO JANSCI: HUNGARIAN CHOCOLATE CAKE
Steps:
- Preheat the oven to 375 degrees. Line a 10 1/2 X 15 1/2-inch jellyroll pan with parchment and spray with nonstick vegetable spray. In a dry bowl, melt chocolate over barely simmering water. Whisk the eggs and sugar until they hold a ribbon shape for 2 seconds. Whisk in the coffee mixture. Sift, then fold in the cocoa. Fold in the melted chocolate. Spread in the prepared pan and bake for 9 minutes until set. Let cool.
- Meanwhile, make the filling. Sift the cocoa and confectioners' sugar into the cream and whip to the consistency of shaving cream. Divide the sheet cake in half. Lightly spread one layer with apricot preserves. Spread on the whipped cream. Lightly spread the other half with raspberry preserves and flip on top of the whipped cream. Refrigerate.
- Make the Ganache: Put the chocolate in a small bowl. Over medium heat, bring the cream to a scald. Pour the hot cream over the chocolate. Working from the center out, gently stir with a whisk to melt and blend. Continue stirring until smooth. Stir in the feuilletine and nibs. Pour over the cake. Allow cake to chill in the refrigerator for 30 minutes, until chocolate is set.
HUNGARIAN CHOCOLATE CAKE (RIGO JANCSI)
Make and share this Hungarian Chocolate Cake (Rigo Jancsi) recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line a 10 1/2 x 15 1/2-inch jellyroll pan with parchment and spray with nonstick vegetable spray.
- In a dry bowl, melt chocolate over barely simmering water. Whisk the eggs and sugar until they hold a ribbon shape for 2 seconds. Whisk in the Coffee mixture. Sift, then fold in the cocoa. Fold in the melted chocolate. Spread in the prepared pan and bake for 9 minutes until set. Let cool.
- Meanwhile, make the filling. Sift the cocoa and confectioners' sugar into the cream and whip to the consistency of shaving cream. Divide the sheet cake in half. Lightly spread one layer with apricot preserves. Spread on the whipped cream. Lightly spread the other half with raspberry preserves and flip on top of the whipped cream. Refrigerate.
- Make the Ganache: Put the chocolate in a small bowl. Over medium heat, bring the cream to a scald. Pour the hot cream over the chocolate. Working from the center out, gently stir with a whisk to melt and blend. Continue stirring until smooth. Stir in the nibs, if using. Pour over the cake. Allow cake to chill in the refrigerator for 30 minutes, until chocolate is set.
Tips:
- Use high-quality chocolate. The quality of the chocolate you use will greatly affect the taste of your Rigo Jancsi. Use a chocolate with a cocoa content of at least 55%.
- Make sure the chocolate is tempered. Tempering chocolate is a process of heating and cooling the chocolate in a specific way. This helps to stabilize the chocolate and make it less likely to seize.
- Use a sharp knife to cut the génoise. A sharp knife will help you to get clean, even slices.
- Chill the Rigo Jancsi before serving. This will help to firm up the chocolate and make it easier to cut.
Conclusion:
Rigo Jancsi is a delicious and elegant dessert that is perfect for any occasion. It is a great way to use up leftover génoise and it is also a fun and easy dessert to make. Whether you are a beginner baker or a seasoned pro, you are sure to enjoy making and eating Rigo Jancsi.
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