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Gypsy John
Author/Submitted by:
Servings: 6
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 1
c
Cake flour 1/4
c
Unsweetened cocoa 1
t
Baking powder 1/4
ts
Salt 3
lg
Eggs 1
c
Sugar 1/3
c
Water 1
t
Vanilla
Filling: 10
oz
(10 squares) semisweet
-baking chocolate 2
c
Heavy cream 2
tb
Rum
Icing: 1/4
c
Light corn syrup 2
tb
Hot water 2
tb
Butter 1
pk
(6 oz) semisweet chocolate
-bits
Directions:
Cake:
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 1-1/2 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
Smith 116/35
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