Hungarian Chocolate Mousse Cake (Sutemeny Rigo Jancsi)

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 02/15/22
Hungarian chocolate mousse cake on a plate.

 
Proformabooks/Getty Images

Prep: 45 mins
Cook: 15 mins
Total: 60 mins
Servings: 8 servings
Yield: 1 cake
Nutrition Facts (per serving)
831 Calories
62g Fat
66g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 831
% Daily Value*
Total Fat 62g 80%
Saturated Fat 38g 189%
Cholesterol 197mg 66%
Sodium 80mg 3%
Total Carbohydrate 66g 24%
Dietary Fiber 6g 20%
Total Sugars 51g
Protein 9g
Vitamin C 0mg 1%
Calcium 82mg 6%
Iron 5mg 26%
Potassium 401mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This traditional recipe for Hungarian chocolate mousse cake—sutemeny Rigo Jancsi—has a delightful history.

Rigo Jancsi was a famous Hungarian gypsy violinist. In 1896 while in Paris, Jancsi played for Prince Josef and Princess Klara. Fascinated by his swarthy good looks, she fell in love. Klara left her husband and children to follow Jancsi who divorced his wife. The affair didn't last but the cake Rigo created with a confectioner in Klara's honor did—sutemeny Rigo Jancsi. It remains a favorite Hungarian sweet.

Ingredients

For the Sponge Cake:

  • 3 ounces unsweetened chocolate, melted, and cooled to lukewarm

  • 3/4 cup (6 ounces) unsalted butter, softened

  • 1/2 cup sugar, divided

  • 4 large eggs, separated

  • 1 pinch salt

  • 1/2 cup all-purpose flour

For the Filling:

  • 1 1/2 cups heavy cream

  • 10 ounces semisweet chocolate, chopped

  • 4 tablespoons dark rum

  • 1 teaspoon pure vanilla extract

For the Glaze:

  • 7 ounces semisweet chocolate, chopped

  • 2 tablespoons unsalted butter

  • 2 tablespoons light corn syrup

  • 1 teaspoon pure vanilla extract

Steps to Make It

To Make the Cake

  1. Heat oven to 350 F. Line a 10 1/2 x 15 1/2-inch jellyroll pan with parchment paper. In a large bowl, cream 3/4 cup butter with 1/4 cup sugar until light and fluffy. Add cooled melted chocolate and beat in egg yolks one at a time.

  2. In a medium bowl, beat egg whites and pinch salt until whites cling to the beater. Add remaining 1/4 cup sugar and beat until stiff peaks form.

  3. Lighten the chocolate mixture by stirring in 1/3 of the whites. Then, carefully, fold in the remaining whites. Sprinkle the flour over the batter and, carefully, fold it in without decreasing the volume.

  4. Pour into prepared pan and bake 12 to 15 minutes, or until cake starts to pull away from the sides. Do not overbake. Cool a few minutes on a wire rack and then invert onto the rack. Remove parchment paper and let cool completely.

To Make the Filling

  1. Meanwhile, place 10 ounces of chocolate in a heatproof bowl. Bring the cream to a boil in the microwave or on the stovetop and pour over chocolate.

  2. Cover with plastic wrap and let stand 10 minutes. Add rum and vanilla and stir until smooth. Refrigerate 1 hour. When cold, whip the filling until the volume has doubled.

To Assemble the Cake

  1. Cut the cake in half and place one half on a rack.

  2. Spread the filling over the cake and top with the remaining cake half. Refrigerate for 1 hour.

To Make the Glaze

  1. Meanwhile, place 7 ounces chocolate, butter and corn syrup in a microwaveable bowl. Heat on full power 1 minute. Add vanilla and stir until completely melted and smooth. Let cool 10 minutes.

  2. Set the rack holding the cake over a pan to catch drips. Holding the glaze 2 inches above the cake, pour the glaze evenly, using a spatula to cover the sides, if necessary. Refrigerate 20 minutes or until glaze is set.

  3. This cake is very rich. Cut into 5 by 7 rows for a total of 35 small squares. Refrigerate leftovers.

Tips

  • Don't have a jellyroll pan? Use a 9 x 12-inch pan in its place.