CHOCOLATE SPONGE—–
1/2 c Flour — heaping
2 tb Cocoa
4 lg Eggs
1/2 c Sugar
4 tb Butter — melted
CHOCOLATE MERINGUE—–
4 Egg whites
1 c Sugar
1/3 c Sugar
1 tb Cocoa
RUM SYRUP—–
1 c Water
2 c Sugar
1 tb Rum
CHOCOLATE MOUSSE—–
3/4 c Butter
6 oz Semi sweet chocolate
6 tb Cocoa powder
4 Egg yolks
1 1/4 c Powdered sugar
1 pt Cream — lightly whipped
Chocolate Sponge: Preheat oven to 350~. Grease 9″ round cake tin.
Sift the flour and cocoa together; set aside. Using a wire whisk, mix
eggs and sugar in a bowl set over a pan of hot water. Continue
whisking until mixture is light and creamy. Remove from heat and
whisk until cold. Gently fold the flour-cocoa mixture into egg
mixture, then fold in melted butter. Pour batter into prepared cake
tin. Bake for 30 minutes or until sponge springs back when tapped
lightly in the center. Cool 10 minutes then turn out on rack to cool
completely. Chocolate Meringue: Preheat oven to 325~ and line a
cookie sheet with parchment paper.
Yields
1 Servings