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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Beat the egg whites lightly, add cream of tartar and beat at a high speed. | 3. When shiny, gradually add 1/3 cup of sugar, continuing to beat until stiff. | 4. 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. | 5. 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. | 6. 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. | 7. TO MAKE FILLING: in a saucepan, combine cream, chocolate chips and instant coffee. | 8. Cook over low heat until mixture is smooth and slightly thickened. | 9. Cover saucepan and refrigerate until very cold. | 10. 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. | 11. 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. | 12. Cool for 15 minutes and mix again. Use immediately, as the sauce thickens as it cools. | 13. TO ASSEMBLE: cut cake horizontally into halves. Lightly sprinkle bottom half with rum. Spread filling over bottom layer. | 14. Place top layer on bottom half and spread filling over top. | 15. Refrigerate or freeze until very firm. | 16. 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. | 17. You can freeze cut squares. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4		separated	286.0	1.44	25.12	19.02
cream tartar	1/4	teaspoon		1.935	0.4612	0.0	0.0
sugar	2/3	cup	divided	213.2	40.0053	6.6733	3.3280000000000003
butter	3/4	cup	sweet	342.0	15.714	10.686	28.8
cocoa powder	9	tablespoons		110.80799999999999	28.1394	9.5256	6.6582
purpose flour	1/2	cup	sifted	-	-	-	-
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
chocolate chip	12	ounces	semi-sweet	1534.3020000000001	229.601	20.3099	60.9298
coffee	1	tablespoon	powdered	9.4162	1.5628	0.3129	0.2187
rum	1/8	cup		-	-	-	-
chocolate	5	ounces	semisweet	82.2135	13.4235	2.92	2.0412
chocolate	1	ounce	unsweetened	133.812	10.2627	3.4304	13.523
butter	4	tablespoons	sweet	342.0	15.714	10.686	28.8
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
karo syrup	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.