Hungarian Chocolate Cream Bars
Submitted by webby
Hungarian chocolate cream bars stack a cocoa sponge cake, rum-spiked mocha cream filling, and glossy chocolate glaze into decadent cafe-style squares. Dobos cake inspired and freezer-friendly.
YIELD
25 barsPREP
30 minCOOK
30 minREADY
2 hrsHungarian chocolate cream bars are cafe pastry in home-kitchen form, inspired by the chocolatey Eastern European tradition of Dobos torte and its cousins. A thin cocoa sponge gets split, filled with a whipped rum-mocha ganache, and sealed under a mirror-shiny chocolate glaze.
The sponge is a true genoise-style cake with no leavening except beaten egg whites. That’s why cream of tartar and proper soft-peak meringue technique matter. Folding is the whole game, stir too aggressively and the air deflates, leaving you with a flat, gummy layer instead of a cloud-light base.
The filling is clever: a ganache made with heavy cream and chocolate chips gets fully chilled, then whipped like whipped cream. That cold-whip step is what turns it into a mousse-like filling that holds its shape between layers. Instant coffee in the ganache doesn’t make it taste like coffee, it just deepens the chocolate.
Pro Tips
- Sift the cocoa powder before adding to prevent lumps in the batter.
- Watch the whipped ganache closely, 10 extra seconds turns it grainy and broken.
- Pour the glaze while still warm and flowing, but not hot. Hot glaze melts the filling underneath.
- Wipe the knife between cuts with a warm damp cloth for clean, bakery-style squares.
Variations
- Swap rum for Grand Marnier for an orange-chocolate spin, or use Frangelico for a hazelnut note.
- Sprinkle flaky sea salt on the glaze before it sets for a modern dark-chocolate touch.
- Decorate with a few crushed hazelnuts on top for crunch and visual contrast.
Ingredients
Directions
To make cake:
Preheat oven to 350℉ (180℃).
Grease 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 ⅓ 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 egg 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 to 15 minutes at 350℉ (180℃) 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 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.
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