Ingrédients pour Hungarian Chocolate Cream Bars
- Eggs
- 1/2 teaspoon cream of tartar
- 1/3 cup granulated sugar + 2/3 cup granulated sugar
- Sweet Butter
- Cocoa Powder
- All Purpose Flour
- Heavy Cream
- Semi Sweet Chocolate Chips
- 1 teaspoon instant coffee granules
- 2 tablespoons rum (optional) + 1 tablespoon rum (optional)
- Semisweet Chocolate
- Unsweetened Chocolate
- Vegetable Oil
- Karo Syrup
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Comment préparer Hungarian Chocolate Cream Bars
- **Make the Cake:** Preheat oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, greasing the parchment as well.
- Beat 4 large egg whites lightly with 1/2 teaspoon cream of tartar. Beat at high speed until shiny peaks form.
- Gradually add 1/3 cup granulated sugar, continuing to beat until stiff peaks form.
- In a separate bowl, beat together 4 large egg yolks, 2/3 cup granulated sugar, and 1/2 cup (1 stick) unsalted butter until light and fluffy.
- Add 1/2 cup unsweetened cocoa powder and mix thoroughly.
- Gently fold in a large dollop of the beaten egg whites into the chocolate mixture to lighten it.
- Gently fold in the remaining egg whites. Sprinkle 1 cup all-purpose flour over the egg whites and fold gently until just combined. Do not overmix.
- Immediately spread the batter evenly into the prepared pan.
- Bake for 10-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool slightly in the pan before running a knife around the edges and inverting it onto a wire rack to cool completely.
- **Make the Filling:** In a medium saucepan, combine 2 cups heavy cream, 12 ounces semi-sweet chocolate chips, and 1 teaspoon instant coffee granules.
- Cook over low heat, stirring constantly, until smooth and slightly thickened. Remove from heat.
- Cover and refrigerate until completely chilled (at least 2 hours).
- Once chilled, add 2 tablespoons of rum (optional) and beat with a chilled mixer at medium speed until firm peaks form. Be careful not to overbeat.
- **Make the Glaze:** In a small saucepan, combine 6 ounces semi-sweet chocolate chips, 1/4 cup heavy cream, and 1 tablespoon butter.
- Melt over low heat, stirring until smooth.
- Cool for 15 minutes, stir again, and use immediately (glaze will thicken as it cools).
- **Assemble the Bars:** Cut the cooled cake horizontally into two layers.
- Lightly sprinkle the bottom layer with 1 tablespoon rum (optional).
- Spread half of the chilled filling evenly over the bottom layer.
- Top with the second cake layer and spread the remaining filling over the top.
- Refrigerate or freeze until very firm (at least 2 hours or overnight).
- Place the chilled cake on a wire rack.
- Pour the warm glaze evenly over the top.
- Refrigerate until the glaze is set.
- Cut into squares using a sharp knife, wiping the blade after each cut. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
52g
Fat
70g
Carbs
6g
