Helen Goh’s Rigo Jancsi Cake Recipe (Flourless Chocolate Mousse Cake)



180g dark chocolate, chopped

150 g unsalted butter, coarsely cut into 6 pieces

1 tablespoon of rum

2 tablespoons strong black coffee, cooled

1 teaspoon vanilla essence

3 eggs, at room temperature, separated

pinch of salt

60g caster sugar

100ml whipped cream

For the chocolate chips (optional)

100g dark chocolate (about 70%) chopped

For the cream layer

100ml whipped cream

½ teaspoon of vanilla essence

¼ teaspoon finely ground espresso coffee

¼ teaspoon ground cinnamon

pinch of salt

1 tablespoon icing sugar


1. Preheat the oven to 160 C in forced ventilation mode (180 C conventional). Butter and line the bottom and sides of a 15-16 cm cake tin (with removable bottom) with parchment paper.

2. Combine chocolate and butter in a medium heatproof bowl, then place over a saucepan with simmering water. Stir gently until it melts, then remove from the heat and stir in the rum, coffee and vanilla. Leave to cool for about 10 minutes, then add the egg yolks. Whisk for a few seconds to just incorporate, then set aside.

3. Place the egg whites and salt in the bowl of a cake mixer fitted with the whisk attachment and beat on medium-high speed until fluffy (about 1 minute). Gradually add the sugar, one tablespoon at a time, and continue beating until stiff peaks form.

4. Fold one-third of the beaten egg whites into the chocolate mixture, then once incorporated, add the remaining egg whites and mix until combined.

5. Pour about a third of this mixture into the prepared cake pan and spread to form an even layer. (Cover remaining mixture and leave in refrigerator for now.) Place cake pan in preheated oven and bake until cake is set (about 15 minutes). Remove from the oven and let cool to room temperature, then place in the refrigerator.

6. For the mousse layer, whip the cream either in the cake mixer or with a hand mixer until soft peaks form, then fold the cream into the rest of the chilled chocolate mixture. Spread the mousse on the cooled pie shell and level with a spatula. Cover and refrigerate for at least 6 hours or overnight.

7. Meanwhile, for the chocolate chips, melt the chocolate by placing it in a small heatproof bowl set over a small saucepan half filled with water and place over low heat. Cut 2 sheets of non-stick baking paper about 40 cm long. Pour the melted chocolate in the center along the length of the baking paper, leaving a 3 cm border at the ends, then place the second sheet of baking paper on top. Press down firmly with your hands to spread the chocolate into a long, thin layer, then, starting at one of the short ends, roll the parchment paper into a tight cylinder. Place in refrigerator until set (about 1 hour).

8. On the day of serving, place all the ingredients for the cream layer in the bowl of a cake mixer fitted with the whisk attachment and beat on medium speed until soft waves form. Spread the cream on the foam layer and level the top with a spatula. Keep in cool until serving.

9. When ready to serve, remove the ring from the cake pan and transfer the cake to a serving platter. Unroll the cylinder of cold chocolate in one quick motion so that it breaks into long slivers. Gently press down the sides of the cake, with the curved sides sticking to the mousse – and serve.

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