| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Chocolate, Desserts |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Flour, heaping |
| 2 |
T |
Cocoa |
| 4 |
|
Eggs |
| 1/2 |
c |
Sugar |
| 4 |
T |
Butter, melted |
| 4 |
|
Egg whites |
| 1 |
c |
Sugar |
| 1/3 |
c |
Sugar |
| 1 |
T |
Cocoa |
| 1 |
c |
Water |
| 2 |
c |
Sugar |
| 1 |
T |
Rum |
| 3/4 |
c |
Butter |
| 6 |
oz |
Semi sweet chocolate |
| 6 |
T |
Cocoa powder |
| 4 |
|
Egg yolks |
| 1 1/4 |
c |
Powdered sugar |
| 1 |
pt |
Cream, lightly whipped |
INSTRUCTIONS
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. By hand or with electric mixer beat egg whites until
foamy. Add 1 cup sugar gradually and continue beating until egg whites
are very stiff. Sift 1/3 cup sugar and cocoa together; fold into the
meringue mixture by hand. Spread meringue onto the cookie sheet. Bake
at 325~ until puffy. Turn off oven and leave meringue, with the door
closed, until oven is cold and meringue is very dry. Meringue can be
made in advance and stored in a dry place. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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