Rigojanči
(Gypsy John, Rigojanči)
This classic Hungarian dessert consists of two layers of chocolate sponge held together by a luscious, mousse-like cocoa cream filling which is sometimes flavored with a splash of dark rum, while the cake itself is typically covered in a rich dark chocolate ganache.
Rigó Jancsi is said to have been invented at the turn of the 20th century and named after a famous Hungarian Gypsy violinist who seduced and eventually married Clara Ward, the daughter of an American millionaire named Eber Brock Ward and the wife of Belgian Prince de Caraman-Chimay.
The two lovers met while Rigó performed with his orchestra in a posh Paris restaurant which was frequented by a number of Belgian aristocrats. Legend has it that Clara was instantly fascinated by Rigó’s music, but even more so mesmerized by his passionate black eyes. Read more
Shortly thereafter, due to the scandalous romance story of a Belgian princess debauching into the sin of adultery, running off with a Gypsy musician and leaving behind her husband and two children, the decadent dessert also known as Gypsy John gained popularity both in Hungary and abroad, and it is still considered to be one of the most famous Hungarian desserts.
It's also popular in Rijeka, a city in Croatia, because Clara and Rigó visited Rijeka in 1896, and the locals loved the cake, which is still regularly served in the city.
Recipe variations
Classic Rigó Jancsi
READY IN 4h 40minAdapted from Hungariancook.hu, this recipe features the bittersweet dark chocolate and apricot jam glaze spiked with either rum, brandy, or whisky. The amounts in the recipe below will yield 15 cube-shaped cakes.
Gyarmati's Rigó Jancsi
READY IN 4h 15minThis triple chocolate version of the classic Rigó Jancsi was inspired by a video recipe by Hungarian chef Gyarmati Ferenc. It features an egg-rich foam cake, and unlike many other recipes, there is no adding water to the cake batter as that makes the sponge too crumbly and hard to work with. The ingredients in this recipe are adjusted to fit a 13 x 18-inch (33 x 45 cm) baking pan.
Rigojanči Authentic recipe
Adapted from Hungariancook.hu, this recipe features the bittersweet dark chocolate and apricot jam glaze spiked with either rum, brandy, or whisky. The amounts in the recipe below will yield 15 cube-shaped cakes.
WHERE TO EAT The best Rigojanči in the world (according to food experts)
