Gypsy john

Yield: 6 servings

Measure Ingredient
1 cup Cake flour
¼ cup Unsweetened cocoa
1 teaspoon Baking powder
¼ teaspoon Salt
3 larges Eggs
1 cup Sugar
⅓ cup Water
1 teaspoon Vanilla
10 ounces (10 squares) semisweet baking chocolate
2 cups Heavy cream
2 tablespoons Rum
¼ cup Light corn syrup
2 tablespoons Hot water
2 tablespoons Butter
1 pack (6 oz) semisweet chocolate bits


Preheat oven to 375 degrees F. Line jelly roll pan with waxed paper; grease.

Sift flour, cocoa, baking powder and salt together twice; set aside.

Place eggs in small mixing bowl. Beat with electric mixer 5 minutes or until thick and lemon-colored. Slowly beat in sugar, a tbsp at a time. Mixture will become very thick. Transfer to large mixing bowl.

Beat in water and vanilla. Slowly add flour mixture; beat until smooth. Pour into prepared pan, spreading evenly to corners. Bake 12 to 15 minutes, or until cake tests done. Loosen from pan. Turn out on rack; remove waxed paper. Invert; cool completely.

Combine baking chocolate, broken into pieces, and cream in heavy saucepan. Heat slowly; stirring constantly, until chocolate melts.

Transfer to medium-sized mixing bowl. Stir in rum; chill 1 to 2 hours. Beat with electric mixer until stiff and thick. Cut cake in half crosswise. Place 1 piece of cake on small cookie sheet. Top with chocolate filling; spread to form even layer 1-½ inches thick.

Top with remaining cake layer. Chill at least 1 hour.

Prepare frosting. Combine corn syrup, water and butter in small saucepan. Bring to boil; cook until butter melts. Remove from heat.

Add chocolate bits; stir until chocolate melts. Cool at room temperature. Spread over top of cake. Chill until frosting sets.

Cut cake into 12 squares; arrange on decorative plate.

Source: Whitman's Chocolate Cookbook ISBN 0-517-64157-7 Posted by: Kim Smith 116/35

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