Hungarian Chocolate Cream Bars

Recipe by Saturn
READY IN: 1hr 20mins
SERVES: 25-30




  • 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.
  • Beat the egg whites lightly, add cream of tartar and beat at a high speed.
  • When shiny, gradually add 1/3 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 chocolate 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 10-15 minutes at 350°F 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 (if using) 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.