Hungarian Chocolate Cream Bars - Cake

Method

• 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.