Hungarian Chocolate Squares

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Hungarian Chocolate Squares

Postby Virginia » Thu Feb 04, 2010 6:57 pm

Hungarian Chocolate Squares

Image

Cake:

3 squares unsweetened Chocolate
4 Eggs
1/2 cup Sugar (blended to superfine)
3/4 cup Butter
2/3 cup sifted Cake Flour
1/4 teaspoon Salt
1 teaspoon Pure Vanilla Extract

Melt chocolate in top of a double boiler over hot water; cool to lukewarm. Separate eggs and put egg whites into a medium size bowl, put the yolks in a small bowl for the time being. Beat egg whites until foamy white and double in volume. Beat in 1/4 cup of sugar, 1 tablespoon at a time until meringue stands in soft peaks. In a large bowl, beat butter and the other 1/4 cup of sugar until mixture is well blended. Beat in the egg yolks until smooth, then the cooled chocolate. Sift flour and salt into chocolate mixture; stir to blend and add vanilla. Stir 1/3 of the meringue mixture into the chocolate mixture, fold in the rest of the meringue until blended. Spread into a Buttered 15 x 10 x 1 inch baking pan; lined with buttered wax paper. Bake at 350 degrees F. until top of cake springs back when lightly touched (about 15 minutes). Cool in pan for 5 minutes; loosen cake around edges of pan with a sharp knife; invert cake onto a large cookie sheet; peel off wax paper; invert onto cooling rack and let cool.

Filling:

10 squares semisweet Chocolate
2 cups Heavy Cream
1 1/2 teaspoons Vanilla Sugar
1 1/2 teaspoons Pure Vanilla Extract
1 Tablespoon freshly ground and brewed extra strong Coffee
Or
use 2 Tablespoons Coffee Liqueur in place of sugar, vanilla and coffee

Cut chocolate into small pieces, combine with cream and sugar in a saucepan. Heat slowly, stirring constantly, until chocolate melts; remove from heat and stir in vanilla and coffee. Pour into a bowl and chill until completely cold (usually about 1 1/2 hours). Beat chilled chocolate cream mixture until stiff and thick.

Cut cooled cake in half crosswise. Place 1 half on a small cookie sheet. Spread filling in a layer about 1 1/2 inches thick on top. Place the other half of cake on top of the filling. Chill until filling is firm (about an hour).

Frosting:
1 cup plus 1/2 Tablespoon Vanilla Sugar (blended to superfine) or superfine Sugar
1/2 cup plus 1 Tablespoon freshly ground and brewed hot extra strong Coffee
6 squares semisweet Chocolate
2 Tablespoons light Corn Syrup
2 Tablespoons Butter
1 1/2 teaspoons Pure Vanilla Extract
OR
use 2 Tablespoons Coffee Liqueur in place of 1/2 Tablespoon Sugar, 1 Tablespoon Coffee, and 1 1/2 teaspoons Vanilla

In a saucepan, heat sugar and coffee until sugar dissolves. Cut chocolate into small pieces and add to saucepan along with the corn syrup. Bring to a slow (lightly bubbling) boil and cook stirring constantly for 5 minutes. Remove from heat add butter and vanilla. Beat until mixture begins to thicken (about 5 minutes). Quickly spread over chilled cake about 1/4 inch thick. Chill for at least 1 hour.

Cut cake into 12 squares and decorate each square, if desired.
The picture above is of Chocolate Squares decorated with a Pink Piped Butter Cream Icing Rose, a Red Fondant Rose, a Milk Chocolate Rose (my favorite) and a White Chocolate Rose.

Other decorations that would work great: Milk Chocolate Kisses, Chocolate Hearts, Chocolate Stars or Candy Conversation Hearts (Sweet Tarts).

Enjoy! Thanks; Virginia
Virginia
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Location: IL, Downs
Zip Code: 61736
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Re: Hungarian Chocolate Squares

Postby Eugene » Sun Feb 07, 2010 8:44 pm

Darn it Virginia. Gained 10 pounds just reading the recipe and looking at the picture.
I have an excuse. CRS.
Eugene
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