Gypsy John Cake (Rigo Jancsi)

Rigo Jancsi - as they say it in Hungary - is a traditional cube shaped chocolate sponge cake and chocolate cream pastry.

It gained popularity in the in the former Austro-Hungarian Empire and named after Rigo Jancsi (1858-1927) ,

a famous Hungarian Gyspy violinist.

Ingerdients:

Chocolate Sponge:

150g Plain Flour

1 Teaspoon Baking Powder

40g Cocoa Powder (unsweetened)

150g White Sugar

6 Eggs (separated)

1 Teaspoon Vanilla Extract

2 Tablespoon Sunflower (or similar) Oil

Chocolate Cream Filling:

500ml Pure Cream

150g White Sugar

100g Dark Chocolate Melts

4 Tablespoon Cocoa Powder

Gelatine (to set 500ml liquid) - or better choice is RUF Sahnefest

Topping:

120g Dark Chocolate Melts

30g Butter

Make the chocolate sponge first by separating the eggs and beating each part with the sugar divided in between.

Add the rest of the ingredients to the yolk, then gently mix 50% o the beaten egg whites with the yolk and flour mixture, the fold in the rest.

Bake it in a pre buttered and floured medium tray on 180degC for about 20 minutes.

Let it cool down, then cut it in half.

Make the cream filling, by whipping the cream, and adding the melted dark chocolates with the cocoa powder, sugar and Sahnefest. (Follow Sahnefest instructions on its packet)

Spread the chocolate cream on the bottom sponge, then cover it withe the other part of the sponge.

Make the topping by melting the chocolate and then adding the butter.

Let it all cool down in the fridge.