Hungarian Chocolate Cream Bars Recipe

How to Make Hungarian Chocolate Cream Bars

1. **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.
2. Beat 4 large egg whites lightly with 1/2 teaspoon cream of tartar. Beat at high speed until shiny peaks form.
3. Gradually add 1/3 cup granulated sugar, continuing to beat until stiff peaks form.
4. 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.
5. Add 1/2 cup unsweetened cocoa powder and mix thoroughly.
6. Gently fold in a large dollop of the beaten egg whites into the chocolate mixture to lighten it.
7. 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.
8. Immediately spread the batter evenly into the prepared pan.
9. Bake for 10-15 minutes, or until a toothpick inserted into the center comes out clean.
10. 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.
11. **Make the Filling:** In a medium saucepan, combine 2 cups heavy cream, 12 ounces semi-sweet chocolate chips, and 1 teaspoon instant coffee granules.
12. Cook over low heat, stirring constantly, until smooth and slightly thickened. Remove from heat.
13. Cover and refrigerate until completely chilled (at least 2 hours).
14. 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.
15. **Make the Glaze:** In a small saucepan, combine 6 ounces semi-sweet chocolate chips, 1/4 cup heavy cream, and 1 tablespoon butter.
16. Melt over low heat, stirring until smooth.
17. Cool for 15 minutes, stir again, and use immediately (glaze will thicken as it cools).
18. **Assemble the Bars:** Cut the cooled cake horizontally into two layers.
19. Lightly sprinkle the bottom layer with 1 tablespoon rum (optional).
20. Spread half of the chilled filling evenly over the bottom layer.
21. Top with the second cake layer and spread the remaining filling over the top.
22. Refrigerate or freeze until very firm (at least 2 hours or overnight).
23. Place the chilled cake on a wire rack.
24. Pour the warm glaze evenly over the top.
25. Refrigerate until the glaze is set.
26. Cut into squares using a sharp knife, wiping the blade after each cut. Enjoy!