| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Chocolate |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Flour, heaping |
| 2 |
tb |
Cocoa |
| 4 |
lg |
Eggs |
| 1/2 |
c |
Sugar |
| 4 |
tb |
Butter; melted |
| 4 |
|
Egg whites |
| 1 |
c |
Sugar |
| 1/3 |
c |
Sugar |
| 1 |
tb |
Cocoa |
| 1 |
c |
Water |
| 2 |
c |
Sugar |
| 1 |
tb |
Rum |
| 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 |
INSTRUCTIONS
CHOCOLATE SPONGE
CHOCOLATE MERINGUE
RUM SYRUP
CHOCOLATE MOUSSE
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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