Rigó Jancsi (Hungarian Chocolate Cream Squares)
Light chocolate sponge with a thick whipped chocolate cream and a glossy chocolate top, cut into neat squares.
- Time1 hr 20 plus chilling
- LevelMedium
- Costabout £0.54 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line a 23 x 33 cm tin with baking parchment. Beat the egg yolks with half the sugar until pale and thick, then stir in the melted chocolate and butter. Sift in the flour and cocoa and fold gently.
- 2
Whisk the egg whites to stiff peaks, adding the rest of the sugar a spoonful at a time. Fold a third into the chocolate mixture, then fold in the remainder carefully.
- 3
Spread in the tin and bake for 18 minutes until risen and springy. Cool in the tin, then warm the jam and brush it over the sponge.
18 min - 4
Heat 200 ml of the cream until just steaming and pour over 200 g chopped chocolate. Stir until smooth. Cool, then chill for 1 hour until thick.
60 min - 5
Whip the remaining 200 ml cream to soft peaks and beat it into the chilled chocolate mixture until it holds its shape. Spread over the sponge and chill for 2 hours.
120 min - 6
Melt the glaze chocolate with the 50 ml cream, cool for 5 minutes, then spread thinly over the top. Chill until set. Cut into 16 squares with a hot knife.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.