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Hungarian Chocolate Cream Bars

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Recipe

 

Yield

25 bars

Prep

30 min

Cook

30 min

Ready

2 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Cake
4 large eggs
separated
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¼ teaspoon cream of tartar
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cup sugar
divided
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¾ cup butter, unsalted
room temperature
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9 tablespoons cocoa powder
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½ cup all-purpose flour
sifted
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Filling
2 cups heavy whipping cream
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12 ounces chocolate chips (semi-sweet)
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1 tablespoon instant coffee
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cup rum
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Glaze
5 ounces semi-sweet chocolate
null, null
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1 ounce unsweetened chocolate
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4 tablespoons butter, unsalted
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1 teaspoon vegetable oil
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1 tablespoon corn syrup, white (karo)
* Camera

Ingredients

Amount Measure Ingredient Features
Cake
4 large eggs
separated
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1.3 ml cream of tartar
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158 ml sugar
divided
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177 ml butter, unsalted
room temperature
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135 ml cocoa powder
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118 ml all-purpose flour
sifted
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Filling
473 ml heavy whipping cream
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346.8 ml/g chocolate chips (semi-sweet)
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15 ml instant coffee
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3E+1 ml rum
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Glaze
144.5 ml/g semi-sweet chocolate
null, null
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28.9 ml/g unsweetened chocolate
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6E+1 ml butter, unsalted
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5 ml vegetable oil
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15 ml corn syrup, white (karo)
* Camera

Directions

To make cake:

Preheat oven to 350℉ (180℃).

Grease 9 x 13-inch pan.

Line pan with wax paper and grease the wax paper.

Beat the egg whites lightly, add cream of tartar and beat at a high speed.

When shiny, gradually add ⅓ cup of sugar, continuing to beat until stiff.

In a separate mixing bowl, place the egg yolks, remaining sugar and butter and beat until light and fluffy.

Add the cocoa and mix thoroughly.

Add a large dollop of egg whites to chocolate mixture and whip until blended.

Then pour the rest of the egg whites over the egg mixture and sprinkle the flour over the egg whites.

Fold gently with a spatula until the egg whites and flour are incorporated.

Immediately spread the batter in the prepared pan.

Smooth out to edges and corners.

Bake 10 to 15 minutes at 350℉ (180℃) until cake is done.

Run a knife around edges and invert cake on a wire rack to cool.

To make filling:

In a saucepan, combine cream, chocolate chips and instant coffee.

Cook over low heat until mixture is smooth and slightly thickened.

Cover saucepan and refrigerate until very cold.

When chilled, add rum and whip in a chilled bowl at medium speed until firm.

Be careful not to over beat or the filling may separate.

To make glaze (do not make this until all other steps are completed):

In a small saucepan, melt all ingredients over a low flame.

Mix until very smooth.

Cool for 15 minutes and mix again.

Use immediately, as the sauce thickens as it cools.

To assemble, cut cake horizontally into halves.

Lightly sprinkle bottom half with rum.

Spread filling over bottom layer.

Place top layer on bottom half and spread filling over top.

Refrigerate or freeze until very firm.

When very cold, set the cake on a wire rack.

Pour the warm glaze over the cake.

Refrigerate again until firm.

Cut with a sharp knife, wiping the blade after each cut.

You can freeze cut squares.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 381g (13.4 oz)
Amount per Serving
Calories 155773% from fat
 % Daily Value *
Total Fat 127g 195%
Saturated Fat 76g 381%
Trans Fat 0g
Cholesterol 496mg 165%
Sodium 455mg 19%
Total Carbohydrate 38g 38%
Dietary Fiber 10g 40%
Sugars g
Protein 35g
Vitamin A 68% Vitamin C 1%
Calcium 17% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
 

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