Chocolate Walnut Tsar’s Bars: Nut Sponge, Baked Yolk Layer and Rich Chocolate Cream – Make Ahead

These chocolate walnut bars are a festive nut dessert with a tender baked layer that charms every sweet tooth. They combine a soft ground-walnut sponge, a crisp baked egg yolk layer and a smooth chocolate cream, which makes them a good fit for any Christmas gathering.

In Slovakia they are called “cárske rezy”, which means tsar’s bars. The keys to success are gently pre-baking the base, then drying the yolk layer slowly at a lower temperature until it feels firm to the touch. Once it has cooled, you spread on a rich filling of scalded walnuts and butter, sprinkle with more walnuts and let the bars set in the refrigerator.

Ingredients

Instructions

1. In a bowl, beat the butter or margarine with the granulated sugar until creamy.
2. Add the ground walnuts to the whipped butter and stir to combine.
3. In a separate bowl, beat the egg whites with the pinch of salt until stiff peaks form.
4. Gently fold the whipped egg whites into the butter-walnut mixture, using a mixer on low speed or a spatula.
5. Add the flour and baking powder and mix thoroughly with a spatula so no unmixed pockets are left on the bottom.
6. Line a deep 14×10-inch (35×25 cm) baking pan with parchment paper, spread in the batter and smooth the top.
7. Bake in an oven heated to 350°F (180°C) for 25 minutes. The base should still feel soft, but firm enough to support the yolk layer.
8. While the base bakes, beat the egg yolks with the powdered sugar for 3 to 4 minutes until light and foamy.
9. After 25 minutes, take the base out of the oven, spread the yolk foam evenly over it, lower the oven temperature to 300°F (150°C) and dry for another 20 minutes, until the surface feels firm to the touch.
10. Let the baked layer cool completely.
11. Make the cream: Melt the chocolate and let it cool. In another bowl, pour the hot milk over the ground walnuts, stir and let them cool.
12. Beat the butter or margarine with the powdered sugar, add the cooled scalded walnuts and the melted chocolate and beat everything to a smooth cream.
13. Spread all of the cream over the cooled yolk layer.
14. Sprinkle the top generously with ground walnuts and refrigerate the pan for at least 3 hours so the cream sets.

Video Recipe

Tips for Perfect Chocolate Walnut Bars

• Cool each layer fully. Let the baked base and yolk layer cool completely before spreading the cream, or the butter cream will melt.
• Cool the walnuts and chocolate. Both must be cool before they go into the butter, or the cream turns greasy and thin.
• Do not skip the chill time. Three hours in the refrigerator lets the cream set so the bars cut into clean slices.

Frequently Asked Questions (FAQ)

• How long do chocolate walnut bars stay fresh? Keep them in the refrigerator in a container with a lid. They stay fresh for 4 to 5 days, and the walnut filling and butter keep the bars tender.
• Can I leave out the baking powder? Yes. The baking powder is optional in this recipe. The well-whipped egg whites give the sponge its lift and structure.
• Can I make them ahead for Christmas? Yes. The bars need to chill for hours anyway and keep 4 to 5 days in the refrigerator, so they can be finished 2 to 3 days before you serve them. Cut and layer them with parchment for gifting.
• Can I use other nuts? Ground hazelnuts or almonds can replace the walnuts in both the sponge and the cream, but the flavor will change.

Cut the bars into squares or fingers, and serve them cold with coffee or tea.

The recipe is based on a version by Domaći Recepti, adapted by the We Cook With Love team.

Enjoy! Try more recipes from our kitchen.