Rigó Jancsi brings dark sponge, thick chocolate mousse and a glossy top together in one tall square. Cutting it cleanly requires concentration; eating it requires much less.
Method, step by step
- Bake a thin cocoa sponge cake, cool it down, then cut it into two equal sheets.
- 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.
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.
