Hungarian Chocolate Mousse Cake (Sutemeny Rigo Jancsi)
A rich Hungarian chocolate mousse cake features layers of delicate chocolate sponge, creamy chocolate mousse, and a glossy chocolate glaze.
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Instructions
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Preheat oven to 350F and line a 10.5x15.5-inch jellyroll pan with parchment paper.
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Cream 3/4 cup butter with 1/4 cup sugar, then beat in cooled melted chocolate and egg yolks individually.
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Beat egg whites with a pinch of salt until soft peaks form, then add 1/4 cup sugar and beat until stiff.
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Gently fold 1/3 of the whites into the chocolate mixture, then fold in the remaining whites and sprinkle in flour.
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Pour batter into the prepared pan and bake for 12-15 minutes; cool on a wire rack, then invert, remove parchment, and cool completely.
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Place 10 ounces of chocolate in a bowl. Boil cream and pour over chocolate; cover and let stand for 10 minutes.
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Add rum and vanilla, stir until smooth, then refrigerate for 1 hour. Once cold, whip the mixture until doubled in volume.
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Cut the cooled cake in half. Spread the prepared filling over one cake half and top with the second half.
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Refrigerate the assembled cake for 1 hour.
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Combine 7 ounces chocolate, butter, and corn syrup in a microwaveable bowl. Heat for 1 minute, add vanilla, and stir until smooth. Let cool for 10 minutes.
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Place the cake rack over a pan. Pour the cooled glaze evenly over the cake, spreading to cover sides if needed.
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Refrigerate for 20 minutes until the glaze sets. Cut into 35 small squares.