Hungarian Chocolate Mousse Cake Bars Recipes

HUNGARIAN CHOCOLATE MOUSSE CAKE BARS

Steps:

• Make cake layers:
• Preheat oven to 350°F and butter 2 (15- by 10- by 1-inch) baking pans. Line bottom and sides of each pan with a large sheet of wax paper and butter paper. Dust pans with flour, knocking out excess.
• Melt chocolate in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally. Remove from heat. Beat together butter and 1/2 cup sugar in a large bowl with an electric mixer until light and fluffy and beat in yolks, 1 at a time, beating well after each addition. Beat in chocolate. Sift in flour, cocoa, and salt and beat on low speed until combined well.
• Beat egg whites with cream of tartar in another bowl with clean beaters until they hold soft peaks, then add remaining 1/4 cup sugar, beating until whites just hold stiff peaks. Stir one fourth of whites into batter to lighten and fold in remaining whites gently but thoroughly.
• Divide batter between pans (about 2 1/4 cups per pan) and carefully spread evenly. (Layers will be thin.) Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until cake is set and firm to touch, 14 to 18 minutes total. Cool layers in pans on racks 10 minutes before inverting racks over pans and flipping layers onto them. Remove wax paper carefully and discard. Spread jam evenly over 1 warm layer and cool layers completely. Transfer jam-coated layer to a baking sheet or tray lined with a sheet of parchment or wax paper.
• Make chocolate glaze:
• Bring cream just to a boil and slowly pour over chocolate in a bowl. Stir until smooth and pour over plain cake layer, spreading to coat top evenly. Let stand in a cool place until set, about 1 hour.
• Make chocolate mousse filling:
• Bring cream just to a boil and slowly pour over chocolate in a large metal bowl. Stir until smooth and set bowl in an ice bath. Stir occasionally until cold. Remove from ice bath and beat with an electric mixer until mousse just holds soft peaks. (If mousse becomes grainy, melt over a saucepan of barely simmering water and repeat chilling and whipping.) Quickly spread evenly over jam layer (mousse will stiffen as it stands) and chill while making whipped-cream filling.
• Make whipped-cream filling:
• Sprinkle gelatin over water in a small metal bowl and let soften 1 minute. Put bowl over a small saucepan of boiling water and heat, stirring occasionally, until gelatin is dissolved. Remove pan from heat but keep bowl on pan.
• Beat cream, confectioners sugar, and vanilla with an electric mixer until it holds a soft shape and beat in warm gelatin mixture. Continue beating until cream just holds stiff peaks, then spread evenly over top of mousse-coated layer.
• Assemble cake:
• Cut glazed layer lengthwise into thirds and crosswise into tenths and reassemble bars on top of cream filling. Chill cake, uncovered, until glaze is firm, about 1 hour, then cover with plastic wrap and chill until ready to serve. Just before serving, cut cake with a large knife, wiping it off with a hot damp cloth between cuts.

NO-BAKE CHOCOLATE MOUSSE BARS

Steps:

• Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
• Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
• In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.

HUNGARIAN CHOCOLATE CAKE (RIGO JANCSI)

Steps:

• Preheat the oven to 375 degrees F. Line a 10 1/2 x 15 1/2-inch jellyroll pan with parchment and spray with nonstick vegetable spray.
• In a dry bowl, melt chocolate over barely simmering water. Whisk the eggs and sugar until they hold a ribbon shape for 2 seconds. Whisk in the Coffee mixture. Sift, then fold in the cocoa. Fold in the melted chocolate. Spread in the prepared pan and bake for 9 minutes until set. Let cool.
• Meanwhile, make the filling. Sift the cocoa and confectioners' sugar into the cream and whip to the consistency of shaving cream. Divide the sheet cake in half. Lightly spread one layer with apricot preserves. Spread on the whipped cream. Lightly spread the other half with raspberry preserves and flip on top of the whipped cream. Refrigerate.
• Make the Ganache: Put the chocolate in a small bowl. Over medium heat, bring the cream to a scald. Pour the hot cream over the chocolate. Working from the center out, gently stir with a whisk to melt and blend. Continue stirring until smooth. Stir in the nibs, if using. Pour over the cake. Allow cake to chill in the refrigerator for 30 minutes, until chocolate is set.

HUNGARIAN CHOCOLATE CREAM BARS

Steps:

• TO MAKE CAKE: Preheat oven to 350°F; grease a 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 1/3 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 chocolate 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 10-15 minutes at 350°F 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 (if using) 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.