Hungarian Cream Squares

This is our favorite dessert! If only it were fat-free! Always a hit. A perfect blend of cream and cake and chocolate, the mix of textures and sweetness is divine. I am almost afraid to post it--- this recipe should be top secret!  Delish!


Happy Holidays, and can't wait till your catering party!


Love,
romo, everson, lisa + roger

Hungarian Cream Squares

Ingredients
One 8 oz. pkg. semisweet chocolate squares
6 eggs, separated, at room temperature
2/3 cup sugar (use 1/3 cup in step 2; 1/3 cup in step 4)
1/3 cup all-purpose flour
1 1/2  cups heavy or whipping cream
1/3 cup cocoa

Directions
1.  Preheat oven to 350 degrees.  Grease two 8" x 8" baking pans.  Finely grate 4 squares chocolate;  set aside.  In large bowl with mixer at high speed, beat egg whites until stiff peaks form.

2.  In small bowl with same beaters and mixer at medium speed, beat egg yolks and 1/3 cup sugar until thick and lemon colored; beat in flour and grated chocolate; continue heating about 2 minutes, scraping bowl occassionally.

3.  With wire whisk or rubber spatula, fold yolk mixture into beaten egg whites.  Pour batter into pans.  Bake 15 minutes until toothpick inserted in center comes out clean.  Cool cakes in pans on wire racks 15 minutes.  Loosen edges of cakes with spatula; invert onto racks; cool commpletely.

4.  In large bowl with mixer at medium speed, beat heavy or whipping cream, cocoa, and 1/3 cup sugar until stiff peaks form spread whipped-cream mixture evenly on one cake cake layer; refrigerate 1 1/2 hours or until well chilled. 

5.  In double boiler over hot, not boiling, water, heat remaining chocolate squares and 2 tablespoons water until chocolate is melted stirring constantly.  Spread chocolate mixture evenly over remaining cake layer.  Let stand few minutes to set; cut into 16 squares.

6.  Place chocolate-covered squares side by side on top of cream-covered layer.  With knife, cut dessert between squares through filling and bottom layer.  Refrigerate dessert until serving.  Recipe recommends making four hours before serving or day ahead.  Makes 16 servings.