Hungarian Chocolate Cream Bars

1. 1

   TO MAKE CAKE: Preheat oven to 350u00b0F; grease a 9 x 13-inch pan. Line pan with wax paper and grease the wax paper.

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   Beat the egg whites lightly, add cream of tartar and beat at a high speed.

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   When shiny, gradually add 1/3 cup of sugar, continuing to beat until stiff.

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   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.

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   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.

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   Immediately spread the batter in the prepared pan. Smooth out to edges and corners. Bake 10-15 minutes at 350u00b0F until cake is done. Run a knife around edges and invert cake on a wire rack to cool.

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   TO MAKE FILLING: in a saucepan, combine cream, chocolate chips and instant coffee.

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   Cook over low heat until mixture is smooth and slightly thickened.

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   Cover saucepan and refrigerate until very cold.

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    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.

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    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.

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    Cool for 15 minutes and mix again. Use immediately, as the sauce thickens as it cools.

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    TO ASSEMBLE: cut cake horizontally into halves. Lightly sprinkle bottom half with rum. Spread filling over bottom layer.

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    Place top layer on bottom half and spread filling over top.

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    Refrigerate or freeze until very firm.

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    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.

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    You can freeze cut squares.

* Per serving · 4 servings · Values may vary.