Hungarian Rigó Jancsi Cake

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Ingredients

For the Chocolate Sponge:

• 6 eggs (separated)
• 150 g (¾ cup) sugar
• 120 g (1 cup) all-purpose flour
• 30 g (¼ cup) cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt

For the Chocolate Cream Filling:

• 300 ml (1¼ cups) heavy whipping cream
• 200 g (7 oz) dark chocolate
• 2 tablespoons powdered sugar

For the Glaze:

• 150 g (5 oz) dark chocolate
• 2 tablespoons butter

For Topping:

• 250 ml (1 cup) whipped cream (sweetened)
• Chocolate shavings

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Instructions

Prepare the Sponge:

1. Preheat oven to 180°C (350°F). Line a rectangular baking pan with parchment paper.
2. Beat egg yolks with half the sugar until pale and creamy.
3. In another bowl, beat egg whites with salt until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
4. Gently fold egg whites into yolk mixture.
5. Sift flour and cocoa powder together, then fold into the batter carefully.
6. Spread evenly in the pan and bake 12–15 minutes. Cool completely.

Prepare the Cream:
7. Heat heavy cream until hot (not boiling).
8. Pour over chopped chocolate and stir until smooth. Let cool until thickened.
9. Whip slightly if needed to achieve a spreadable texture.

Assemble:
10. Cut sponge in half horizontally.
11. Spread chocolate cream over the bottom layer.
12. Place top sponge layer over the cream.

Prepare the Glaze:
13. Melt chocolate with butter until smooth. Spread evenly over the cake.

14. Refrigerate until set.
15. Top with whipped cream and chocolate shavings.
16. Cut into rectangular slices before serving.