The cake is linked to the love story of Jancsi Rigó, the famous gypsy primate, and Clara Ward. Whether it was actually made for them is debatable, but the name has brilliantly survived. Chocolate sponge cake, light chocolate cream and shiny coating. A romantic legend measured in calories — and not a little of either. In the end, however, the empty plates always give the most accurate verdict.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Bake a thin cocoa sponge cake, cool it down, then cut it into two equal sheets. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Melt the chocolate, cool it to lukewarm and carefully fold it into the stiff whipped cream. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Spread thick cream on the bottom sheet, cover with the other sheet, then refrigerate for at least 4 hours. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Cover with chocolate, mark the slices before they set, then cut with a hot knife. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Do not overbeat the chocolate foam, because instead of a romantic cream, you will get an elegant chocolate butter.
- Cut the ingredients to the same size, so they are prepared more evenly.
- Add the spices in several portions and taste after each larger step.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.