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Hungarian Chocolate Cream Bars Recipe

Hungarian Chocolate Cream Bars recipe and other dessert recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Hungarian Chocolate Cream Bars recipe  PDF


CAKE 4 lg Eggs, separated
1/4 ts Cream of tartar
2/3 c Sugar, divided
3/4 c Sweet butter, room temp.
9 tb Cocoa powder
1/2 c Sifted all purpose flour
FILLING 2 c Heavy cream
12 oz Semi sweet chocolate chips
1 tb Powdered instant coffee
1/8 c Rum
GLAZE 5 oz Semi sweet chocolate
1 oz Unsweetened chocolate
4 tb Sweet butter
1 ts Vegetable oil
1 tb Karo syrup
Of all my recipes, this is the only one that I have never given out its raves convinced me in earlier years to keep it only as my own. It is singularly the best chocolate dessert I have ever tasted Editor's Note: This recipe contains rum. If you prefer not to use rum, the brownies still taste fantastic. To make cake: preheat oven to 350 . Grease 9 13 inch pan. Line pan with wa paper and grease the wa 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 mi ing bowl, place the egg yolks, remaining sugar and butter and beat until light and fluffy. Add the cocoa and mi thoroughly. Add a large dollop of egg whites to chocolate mi ture and whip until blended. Then pour the rest of the egg whites over the egg mi ture 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 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 mi ture 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. Mi until very smooth. Cool for 15 minutes and mi 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. Yield: 25 30 bars. Martha Bindeman, Bethesda, MD Randy Shearer

Hungarian Chocolate Cream Bars recipe and other dessert recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
609 people have voted
Last Reviewed on 2019-08-18



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