Food & Drink

Rigó Jancsi chocolate cake

Tip: For a large birthday cake, you can double the recipe and layer 2 whole sponges!

SERVES 12

INGREDIENTS

  • 6 eggs, separated
  • 6 heaped tbs caster sugar
  • 1 tbs lemon juice
  • 6 heaped tbs self-raising flour
  • 2 heaped tbs cocoa powder
  • 2 heaped tbs grated dark chocolate
  • Filling
  • 600ml pure or thickened cream
  • 10 level tsp caster sugar
  • ½ tsp pure vanilla extract
  • 2 heaped tbs cocoa
  • 2 heaped tbs grated dark chocolate
  • Icing
  • 170g dark chocolate, broken into pieces
  • 30g unsalted butter

CAKE METHOD

  1. Preheat the oven at 180°C and grease and line a 24x30cm rectangular cake pan .
  2. Place the eggwhites in a bowl and beat with electric beaters until light and fluffy.
  3. Gradually add sugar, lemon juice and egg yolks in that order, then beat constantly for a further 5 minutes.
  4. Sift the flour together with the cocoa and mix together, then fold gently into the mixture, followed by the grated chocolate.
  5. Pour the mixture into the pan and bake for about 20 minutes – it should spring to your touch when cooked, don’t let it get dry or overly browned.
  6. Cool the cake in the pan, then carefully split through the centre.

ICING METHOD

  1. For the icing, melt the chocolate and butter in a heatproof bowl over a pan of simmering
water (don’t let the bowl touch the water).
  1. Place the top half of the cake on a separate board and spread with the icing. Leave to set, then cut into small squares (it’s easier to do it his way than cut it once it’s layered with the cream).

TIP: For birthdays leave it whole.

  1. For the filling, whisk the cream with sugar, vanilla and cocoa until whipped, then fold in the grated chocolate.
  2. Place the bottom layer of the sponge on a serving platter and spread with the filling, then top with the iced chocolate.
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