Striving for a decadent chocolate cake or just looking for some fun? Try this lighthearted tripe chocolate mousse cake from a decadent age!

As I recently have a little time, I was searching on the internet the other day. Attempting to find new, exciting tips, inspirational meals that I’ve never tasted before, to impress my family with. Looking for a while but couldn’t discover too many interesting things. Just before I thought to give up on it, I stumbled on this tempting and easy treat simply by chance on Suncakemom. It seemed so tempting

on its image, it called for quick action.

It absolutely was not difficult to imagine just how it’s made, its taste and how much my husband might like it. Mind you, it is very easy to delight the guy in terms of puddings. Anyways, I went to the site and then followed the comprehensive instuctions that had been coupled with wonderful snap shots of the task. It really makes life quite easy. I can imagine that it’s a slight inconvenience to take photographs in the middle of cooking in the kitchen as you ordinarily have gross hands so I pretty appreciate the time and effort she placed in for making this post and recipe easily followed.

That being said I am encouraged to present my very own dishes in a similar fashion. Appreciate your the concept.

I was tweaking the original mixture create it for the taste of my loved ones. I have to say it had been an incredible outcome. They enjoyed the flavour, the overall look and enjoyed getting a delicacy like this in the middle of a busy week. They basically wanted more, a lot more. Thus the next occasion I am not going to make the same miscalculation. I’m gonna twin the volume to make them delighted.

You can find the original Rigo Jancsi Cake at SunCakeMom


Separate eggs.

Beat yolks with a mixer on high speed. If we use any sweetener then add it now. The yolk will raise up quite a bit. It’s ready when it is light yellowish in color and stops growing.

Beat egg whites on high speed until hard peaks form.

Measure and put dry ingredients (flour, unsweetened cocoa powder and baking powder) into a bowl. Mix them to get a light brown powder.

Add the coffee and the dry ingredients mixture alternating between the two to the beaten yolks.

We are looking for a soft mixture here. Maybe a little bit less dense than honey.

Use a spatula to fold the whites into the pastry.

Get baking tray ready by covering it with baking sheet or spreading butter and sprinkling some flour on top to avoid pastry sticking to the tray then pour the mixture into the tray and put it into the 356°F / 180°C preheated oven.

Bake the cake for 40 minutes in a normal oven. Don’t open the oven’s door during the first 10 minutes of baking ever!


Melt chocolate. Put unsweetened cocoa powder and honey into it too then mix them with the melted chocolate. Once melted take it off heat and let it cool.

Separate eggs and beat egg whites until hard peaks form.

Turn the mixer into low speed and mix yolks with the whites.

Fold cooled but still warm and liquid chocolate into the eggs carefully until combined.

In a separate bowl, whip cream with the vanilla extract until thickened.

Use a large spoon to fold thick whipped cream into the eggs mixture.

Is there no time to make a cake? Check this out: Sugar free quick mousse recipe


Melt chocolate then mix in cream.


Remove the top of the cake creating an even flat surface if necessary.

Cut cake base horizontally in the middle into two pieces.

Place the top bit on a flat surface until spreading the cream on the bottom part evenly.

Place the other part back on the top.

Pour chocolate glazing on top of the pastry and spread it out evenly.

Let it rest in the fridge for a couple of hours before serving it.

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