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Cocoa cake bars with egg liqueur cream
Cocoa sponge cake layered with buttery egg liqueur pudding cream, whipped cream and sour cream, topped with grated chocolate. Serves 20.
Save on PinterestRecipe at a glance
- Prep time
- 45 min
- Cook time
- 20 min
- Temperature
- 180 °C (350 °F)
- Servings
- 20 servings
- Difficulty
- Medium
- Cuisine
- Slovak
These cocoa cake bars feature a cocoa sponge base, a thick layer of pudding cream beaten with butter and 200 ml egg liqueur (advocaat), and a topping of whipped cream and sour cream. Sprinkle with grated chocolate and chill before slicing. In Slovakia, they are also called koňakové rezy, or cognac bars, after the local name for egg liqueur, “egg cognac.”
Ingredients
Cocoa sponge cake
Egg liqueur cream
Whipped cream topping
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Instructions
Tip: tap a step to mark it as done.
Cocoa sponge cake
Beat the egg yolks with the sugar and 1 tbsp hot water until pale and foamy. Add the oil, then the flour mixed with the baking powder and cocoa powder. Beat the egg whites until stiff, then gently fold them into the batter. Pour the batter into a baking pan lined with parchment paper and bake at 180°C (350°F) for about 20 minutes. Let cool.
Egg liqueur cream
Cook the milk, pudding mix, and sugar into a thick pudding and let cool. Gradually beat in the egg liqueur and softened butter until smooth, then spread the cream over the sponge cake.
Whipped cream and chocolate
Whip the heavy cream with the whipped cream stabilizer. Fold in the sour cream and powdered sugar, then spread over the pudding cream. Sprinkle with grated chocolate and chill in the refrigerator.
Recipe by: Ivana Bartušková
Tip: The pudding and butter must be at the same room temperature when beaten together, or the cream will curdle. This dessert contains alcohol; do not serve it to children.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 298 kcal
- Protein
- 4.1 g
- Carbohydrates
- 21 g
- of which sugars
- 14 g
- Fat
- 21 g
- of which saturates
- 12 g
- Fiber
- 0.5 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Kakaové rezy s krémom z vaječného likéru a šľahačkou
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