Rigó Jancsi

This lovely chocolate cake got its name from Rigó Jancsi. Rigó Jancsi was a Hungarian Gypsy violinist who enjoyed great popularity throughout Europe.  In 1896, he was playing in a restaurant in Paris where Claire Ward, an American millionaire's daughter, and her husband, Charaman-Chimay were eating. Clara and Jancsi fell in love. Jancsi divorced from his wife, and Clare left her husband and children and ran away with Jancsi. They lived in different countries.

Their love raised dust and they became 19th century celebrities. Clare and Jancsi were together for 10 years. Then Clare ran away with an Italian waiter.

Allegedly, Jancsi ordered this cake from a coeditor for Clare. The confectioner named it after Jancsi. The cake enjoyed great success as his namesake.

Ingredients:

• 4 eggs (separated)
• a small pinch of salt 
• 10 tablespoons water
• 200 g sugar
• 170 g flour
• 30 g cocoa
• 1/2 teaspoon baking soda (or 1 teaspoon baking powder)

Filling:

• 800 g heavy cream
• 200 g bittersweet chocolate
• 1 tablespoon gelatin powder (not necessary)

Glaze:

• 100 g bittersweet chocolate
• 1 tablespoon vegetable oil 

1. Preheat the oven to 180 C° (360 F°). 

2. Grease and line a small (about 25*20 cm, 10*8 inch) rectangular baking pan with parchment paper.
3. Beat the egg whites with the salt and the 2/3 of the sugar until you form stiff peaks.
4. Beat the egg yolks with the water and the remaining sugar.
5. Mix the flour with the cocoa and the baking soda or baking powder.
6. Whisk the dry ingredients and around two tablespoons of the egg whites into the egg yolk mixture.

7. Gently fold the egg white mixture into the batter.
8. Bake for about 15 minutes.
9. Leave the cake in the oven with the door partially open for 10 more minutes.
10. Divide into two.

11. Fill half a bowl with water and bring it up to a simmer. Place another larger bowl on top. Make sure the bowl doesn't touch the water. Place the chocolate in the bowl to melt.

12. Whip the cream until it forms stiff peaks.
13. Mix 1/3 of the whipped cream into the melted chocolate.
14. Add a few tablespoons of water to the gelatin and heat the water until it is resolved. Do not boil it!
15. Add the gelatin mixture to the chocolate mixture.
16. Gently fold in the remaining whipped cream.
17. Spread the filling over a layer of the cake.

18. For the glaze, melt the chocolate with the oil in double simmer.
19. Place the last cake layer onto the previous cake layer with the filling.
20. Pour the chocolate glaze over the layer.

21. If the glaze is set, slice it. (It would be easier to slice the cake later)
22. Put it to the fridge for a night or at least for 2 hours.