Recipe - Gypsy John

1 cup Cake flour
One fourth cup Unsweetened cocoa
1 teaspoon Baking powder
One fourth teaspoon Salt
3 lg Eggs
1 cup Sugar
1/3 cup Water
1 teaspoon Vanilla
Filling:
10 ounce (10 squares) semisweet
baking chocolate
2 cup Heavy cream
2 tablespoon Rum
Icing:
One fourth cup Light corn syrup
2 tablespoon Hot water
2 tablespoon Butter
1 pack (6 oz) semisweet chocolate
bits

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 lemoncolored. 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
mediumsized 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 1One half 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 0517641577 Posted by: Kim
Smith 116/35

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini