Hungarian Chocolate Cream Bars

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

• Servings: 25
• 4 large eggs, separated
• 1/4 teaspoon cream of tartar
• 2/3 cup sugar, divided
• 3/4 cup sweet butter, room temp
• 9 tablespoons cocoa powder
• 1/2 cup all-purpose flour, sifted
• 2 cups heavy cream
• 12 ounces semi-sweet chocolate chips
• 1 tablespoon instant coffee, powdered
• 1/8 cup rum (optional)
• 5 ounces semisweet chocolate
• 1 ounce unsweetened chocolate
• 4 tablespoons sweet butter
• 1 teaspoon vegetable oil
• 1 tablespoon karo syrup

Recipe

• 1 to make cake: preheat oven to 350°f; grease a 9 x 13-inch pan. line pan with wax paper and grease the wax paper.
• 2 beat the egg whites lightly, add cream of tartar and beat at a high speed.
• 3 when shiny, gradually add 1/3 cup of sugar, continuing to beat until stiff.
• 4 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.
• 5 then pour the rest of the egg whites over the chocolate mixture and sprinkle the flour over the egg whites. fold gently with a spatula until the egg whites and flour are incorporated.
• 6 immediately spread the batter in the prepared pan. smooth out to edges and corners. bake 10-15 minutes at 350°f until cake is done. run a knife around edges and invert cake on a wire rack to cool.
• 7 to make filling: in a saucepan, combine cream, chocolate chips and instant coffee.
• 8 cook over low heat until mixture is smooth and slightly thickened.
• 9 cover saucepan and refrigerate until very cold.
• 10 when chilled, add rum (if using) and whip in a chilled bowl at medium speed until firm. be careful not to over beat or the filling may separate.
• 11 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.
• 12 cool for 15 minutes and mix again. use immediately, as the sauce thickens as it cools.
• 13 to assemble: cut cake horizontally into halves. lightly sprinkle bottom half with rum. spread filling over bottom layer.
• 14 place top layer on bottom half and spread filling over top.
• 15 refrigerate or freeze until very firm.
• 16 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.
• 17 you can freeze cut squares.