HUNGARIAN CHOCOLATE MOUSSE CAKE BARS
Yield Makes 30 bars
Number Of Ingredients 22
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.
VIENNA BARS
I got this recipe from Thru the Grapevine, a cookbook put out by the Junior League of Elmira. This cookie is said to have been Ronald Reagan's favorite cookie. Try it yourself and see why! These can be made ahead and frozen.
Provided by Whisper
Categories Bar Cookie
Time 1h15m
Yield 3 dozen bars
Number Of Ingredients 8
Steps:
- In large bowl, combine butter with 1/2 cup sugar and mix until creamy.
- Beat in salt and egg yolks.
- Gradually add flour.
- When dough becomes hard to work, knead it with fingers until smooth.
- Spread dough into greased 17x12 jellyroll pan.
- Bake at 350°F for 15-20 minutes, or until lightly browned.
- Remove from oven, cool slightly, and spread evenly with jam.
- Set pan aside.
- In a deep bowl, beat egg whites with electric mixer at top speed until stiff peaks form.
- Blend in nuts and remaining sugar.
- Spread egg mixture over jam, going right to the end of the pan.
- Return pan to oven and bake for another 25 minutes.
- Remove from oven and cool 15 minutes.
- While still warm, cut into bars or squares.
Nutrition Facts : Calories 2058.9, Fat 112.5, SaturatedFat 46.4, Cholesterol 302.5, Sodium 1919.7, Carbohydrate 240.1, Fiber 11.6, Sugar 130.7, Protein 34
VIENNA CHOCOLATE BARS
Make and share this Vienna Chocolate Bars recipe from Food.com.
Provided by Jesters Lace
Categories Bar Cookie
Time 1h35m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line a 15x10 inch jelly roll pan with aluminum foil. Lightly grease. Beat butter and 1/2 cup sugar until light. Add egg yolks and beat until combined. Gradually add flour and beat until just combined. Press dough into bottom of pan.
- Bake 15 to 20 minutes.or until lightly browned. Remove from oven. Spread with preserves and sprinkle with chocolate chips.
- Beat egg whites and salt at high speed until foamy. Gradually add 1 cup of sugar beating until glossy, stiff peaks form. Fold in pecans. Spread over raspberry and chocolate mixture.
- Bake 30 to 35 minutes or until meringue is browned and crispy. Allow to cool completely and cut into bars.
Nutrition Facts : Calories 200.1, Fat 11.2, SaturatedFat 4.5, Cholesterol 23.8, Sodium 71, Carbohydrate 24.3, Fiber 1.2, Sugar 15, Protein 2.3
CHOCOLATE ALMOND BARS
Loaded with almond flavor, these chewy bars are one of my husband's favorite sweet treats.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until lightly browned. Cool on wire rack., In a saucepan, combine the milk and 1 cup chocolate chips. Cook and stir over low heat until chips are melted. Remove from the heat; cool slightly. Stir in egg, almonds and extract. Spread over crust. Bake at 350° for 20-25 minutes or until a toothpicks inserted in the center comes out clean. Cool on a wire rack. In a microwave, melt shortening and remaining chips; drizzle over top. Cut into bars.
Nutrition Facts :
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14 OF THE FIRST LADIES' FAVORITE DESSERT RECIPES - SOUTHERN …
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Author Kaitlyn Yarborough
- Eleanor Roosevelt: Baked Indian Pudding. Recipe: Cornbread Pudding with Whiskey Caramel. Eleanor Roosevelt addressed the White House meals appropriately during the 1930's Great Depression era: with frugality and mindfulness.
- Mamie Eisenhower: Million Dollar Fudge. Recipe: Mamie Eisenhower's Chocolate Fudge. During the 1950s and 1960s, this was the go-to fudge recipe in America.
- Laura Bush: Texas Cowboy Cookies. Recipe: Laura Bush's Cowboy Cookies. Former First Lady Laura Bush is credited with putting these delicious cookies—packed with oats, coconut, pecans, and chocolate chips—on the map.
- Sarah Polk: Hickory Nut Cake. Recipe: Marbled Pecan Pound Cake. Sarah Polk's Hickory Nut Cake is of humble origins. Back when hickory trees populated the South, people would gather up the hickory nuts before animals scavenged them away.
- Abigail Adams: Apple Pandowdy. Recipe: Cherry-Nectarine Pandowdy. The word "dowdy" comes from the Middle English "doude," which means exactly what you're thinking.
- Martha Washington: Great Cake. Recipe: Cassandra's "Light" Fruitcake. Martha Washington's Great Cake is quite the icon. Typically served during the holidays, this masterpiece is akin to a dense holiday fruitcake, but it's finished with simple sugar frosting or cream cheese frosting.
- Dolley Madison: Ice Cream. Recipe: Strawberry Shortcake Ice Cream. If you thought serving ice cream to world leaders, dignitaries, and delegates visiting the White House is a no-no, think again.
- Bess Truman: Ozark Pudding. Recipe: Utterly Deadly Southern Pecan Pie. Bess Truman shared her recipe for Ozark Pudding in the second edition of the Congressional Club's cookbook in 1948.
- Rosalyn Carter: Peanut Butter Pie. Recipe: No-Bake Peanut Butter-Fudge Ice-Cream Pie. This First Lady hailed from Georgia, and she made sure to show it by making frequent use of Georgia's most beloved crop: peanuts.
- Jackie Kennedy: Strawberries Romanoff. Recipe: Roasted Strawberry Compote. Jackie Kennedy favored French cuisine when she was hosting in the White House, and she preferred a lighter dessert, such as sweet stewed fruits and occasionally crème brûlée.
VIENNA BARS - COOKIE MADNESS
From cookiemadness.net
Reviews 8Servings 12Cuisine AmericanCategory Dessert
- With an electric mixer, beat butter, 1/4 cup of the sugar, egg yolks (reserve whites) and 1/2 teaspoon of the vanilla and salt. Stir in flour and cornstarch. If necessary, use your hands to mix all ingredients, but do not over beat. Press into bottom of lined pan and bake for 18 minutes or until lightly brown around edges.
- Remove from oven and let cool for about 10 minutes. Spread cold (this helps keep the chocolate morsels from melting too much) raspberry pie filling or preserves over crust. Sprinkle chocolate morsels over raspberry filling.
- In a large bowl, beat egg whites until soft peaks form, then gradually add remaining 1/2 cup sugar, beating until peaks are stiff. Beat in vanilla.
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