1 c Cake flour
1/4 c Unsweetened cocoa
1 ts Baking powder
1/4 ts Salt
3 lg Eggs
1 c Sugar
1/3 c Water
1 ts Vanilla
10 oz (10 squares) semisweet
2 c Heavy cream
2 tb Rum
1/4 c Light corn syrup
2 tb Hot water
2 tb Butter
1 pk (6 oz) semisweet chocolate
Preheat oven to 375 degrees F. Line jelly roll pan with waxed paper;
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;
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 1-1/2 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