Yield: 6 servings
|1 cup||Cake flour|
|¼ cup||Unsweetened cocoa|
|1 teaspoon||Baking powder|
|10 ounces||(10 squares) semisweet baking chocolate|
|2 cups||Heavy cream|
|¼ cup||Light corn syrup|
|2 tablespoons||Hot water|
|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