Hungarian Chocolate Coffee Slice (Rigó Jancsi Inspired)

 Ingredients

For the Chocolate Sponge

4 eggs

100 g sugar

80 g flour

20 g cocoa powder

1 tsp baking powder

For the Coffee Cream

500 ml milk

2 egg yolks

60 g sugar

40 g cornstarch

2 tbsp instant coffee

200 g butter, softened

For the Chocolate Glaze

150 g dark chocolate

100 ml heavy cream

1 tbsp butter

Instructions

Prepare the Sponge

Preheat the oven to 180°C (350°F).

Beat eggs and sugar until fluffy.

Fold in flour, cocoa powder, and baking powder.

Pour into a lined baking pan and bake for 15–20 minutes.

Let cool completely.

Make the Coffee Cream

Heat the milk until warm.

Whisk egg yolks, sugar, and cornstarch together.

Slowly add warm milk while whisking.

Return to the heat and cook until thick.

Stir in instant coffee and cool completely.

Beat in the softened butter until smooth.

Assemble

Cut the sponge into two layers.

Spread the coffee cream over the bottom layer.

Place the second sponge layer on top.

Prepare the Glaze

Heat the cream and pour over the chopped chocolate.

Stir until smooth and add butter.

Pour over the cake and spread evenly.

Chill

Refrigerate for at least 4 hours.

Cut into squares and serve with coffee.

Hungarian name: Kávés Csokoládés Szel

et (Coffee Chocolate Slice). Enjoy! 🇭🇺🍫☕