Rigo jancsi

by Ed Halmagyi


  • 650g dark chocolate, chopped
  • 250g unsalted butter, softened
  • 125g caster sugar
  • 4 eggs separated
  • 80g plain flour
  • 375ml cream
  • ¼ cup dark rum
  • 2 tsp natural vanilla extract
  • 150g apricot jam
  • 2 Tbsp glucose


1 Preheat oven to 180°C. Melt 125g chocolate and set aside to cool. Combine 185g butter and half the sugar in the bowl of an electric mixer and beat with the paddle attachment on high speed for 5 minutes, until very light. Add the egg yolks and chocolate then beat until smooth.
2 Whisk the egg whites and cream of tartar to soft peaks, then add the remaining sugar 1 Tbsp at a time, whisking until stiff peaks form. Lighten the chocolate mixture with ¼ of the meringue, then sift in the flour and fold in the meringue. Mix until smooth then spread on a lined Swiss roll pan and bake for 15 minutes, until just set. Invert onto a wire rack, and set aside to cool.
3 Boil the cream, then add 300g chocolate and whisk until smooth. Mix in the rum and 1 tsp vanilla. Refrigerate until cool, then place in the bowl of an electric mixer and beat with the paddle attachment on medium sped for 10 minutes, until light and creamy.
4 Divide the cake sheet in half and brush one side of each with boiled, sieved jam. Spread the filling over one half and place the other on top. Refrigerate until set.
5 Combine the remaining chocolate, remaining butter and glucose in a small saucepan and heat gently until smooth. Mix in the remaining vanilla and whisk until smooth.
6 Pour the icing over the prepared cake, chill until set, then cut into pieces.

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