INGREDIENTS

INSTRUCTIONS

Preheat the oven to 200C/gas 6.  Whisk eggs and sugar together until
the mixture is light and fluffy.  Trail some of the mixture on top of
the rest - when it leaves a thick  trail behind, it's ready. Fold the
cocoa and cornflour mixture in,  taking care not to break down the
volume. Pour into a greased and  lined roulade tin and bake for 7-8
minutes until the mixture is firm  and springy. Turn out and cool.  Cut
into 2 circles to fit the bottom of a deep cake tin. Use one and
freeze the other for next time.  Make a rum syrup by dissolving the
sugar in the rum and water. Bring  to the boil and simmer until a heavy
syrup is produced. Brush the  sponge base with the syrup, then set
aside.  To make the truffle, grate the chocolate and stand the cream in
a warm  place. Melt the chocolate very gently in a double boiler. Don't
allow  the water to boil as this will make the chocolate grainy.  Whisk
the cream to a light floppy consistency. Fold it into the  chocolate
gradually, using a balloon whisk. Pour into the cake tin  over the
prepared sponge. Smooth the top and leave in the fridge to  set, which
will take 4-5 hours.  Dust the cake thickly with cocoa or cover with a
thin layer of melted  chocolate.  To make the chocolate rum sauce, melt
the butter, chocolate and cream  together in a double boiler. Add the
rum and gradually beat in the  icing sugar. Add more rum to taste. The
sauce should be dark and  glossy. Serve with the sponge.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 489
Calories From Fat: 374
Total Fat: 42g
Cholesterol: 805mg
Sodium: 287.1mg
Potassium: 282.8mg
Carbohydrates: 1.5g
Fiber: 0g
Sugar: <1g
Protein: 25.4g