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