Recipe - Lake Highlands Rock Cake (Part 1)

CHOCOLATE SPONGE
One half cup Flour, heaping
2 tablespoon Cocoa
4 lg Eggs
One half cup Sugar
4 tablespoon Butter; melted

CHOCOLATE MERINGUE
4 Egg whites
1 cup Sugar
1/3 cup Sugar
1 tablespoon Cocoa

RUM SYRUP
1 cup Water
2 cup Sugar
1 tablespoon Rum

CHOCOLATE MOUSSE
Three fourths cup Butter
6 ounce Semi sweet chocolate
6 tablespoon Cocoa powder
4 Egg yolks
1 One fourth cup Powdered sugar
1 pt Cream; lightly whipped

Chocolate Sponge: Preheat oven to 350~. Grease 9"
round cake tin. Sift the flour and cocoa together; set
aside. Using a wire whisk, mix eggs and sugar in a
bowl set over a pan of hot water. Continue whisking
until mixture is light and creamy. Remove from heat
and whisk until cold. Gently fold the flourcocoa
mixture into egg mixture, then fold in melted butter.
Pour batter into prepared cake tin. Bake for 30
minutes or until sponge springs back when tapped
lightly in the center. Cool 10 minutes then turn out
on rack to cool completely.
Chocolate Meringue: Preheat oven to 325~ and line a
cookie sheet with parchment paper. By hand or with
electric mixer beat egg whites until foamy. Add 1 cup
sugar gradually and continue beating until egg whites
are very stiff. Sift 1/3 cup sugar and cocoa together;
fold into the meringue mixture by hand. Spread
meringue onto the cookie sheet. Bake at 325~ until
puffy. Turn off oven and leave meringue, with the door
closed, until oven is cold and meringue is very dry.
Meringue can be made in advance and stored in a dry
place.

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