Yield: 1 14x10 cake
|5 ounces||Semisweet chocolate|
|½ cup||Butter, softened|
|2 tablespoons||Butter, softened|
|7 ounces||Semisweet chocolate|
|1 pinch||Ground cinnamon|
|1 pinch||Lemon peel, grated|
|1 cup||All-purpose Flour, sifted|
|3 cups||Powdered sugar, sifted|
Line 14x10 inch cake pan with waxed paper and grease paper. Preheat oven to 350F.
CAKE.... Melt chocolate in double boiler over low heat. In a large bowl, cream butter and half the sugar until light and fluffy. Add salt, cinnamon and lemon peel. Beat in egg yolks, one at a time, with melted chocolate.
Beat egg whites until stiff; fold in remaining sugar. Fold egg white mixture into creamed mixture with flour. Spread batter evenly in prepared cake pan. Bake 20 minutes or until a wooden pick inserted in center comes out clean.
Sprinkle a sheet of waxed paper with sugar and turn out cake onto it.
Peel off lining paper. Cool 2 hours, then cut cooled cake lengthwise into two 14x5 strips.
FROSTING... Melt butter, cool slightly. Finely grate chocolate. Mix chocolate, eggs, powdered sugar, butter and rum in double boiler. Stir constantly over low heat until chocolate has melted and all ingredients are thoroughly combined. Cool.
Place the two 14x5 strips on top of one another, with about half of the frosting used as filling. Spread remaining frosting thickly over top. Cut into slices when frosting is firm.
Brought to you by Scott Welliver, Episoft Systems for Cyberealm BBS Watertown, NY 315-786-1120