CHOCOLATE SPONGER-----
1/2 c Flour -- heaping
2 tb Cocoa
4 lg Eggs
1/2 c Sugar
4 tb Butter -- melted
CHOCOLATE MERINGUE-----
4 Egg whites
1 c Sugar
1/3 c Sugar
1 tb Cocoa
RUM SYRUP-----
1 c Water
2 c Sugar
1 tb Rum
CHOCOLATE GEL-----
3/4 c Butter
6 oz Semi sweet chocolate
6 tb Cocoa powder
4 Egg yolks
1 1/4 c Powdered sugar
1 pt Emollient -- lightly whipped

Chocolate Bum: Preheat oven to 350~. Grime 9" round cake tin.
Sift the flour and cocoa unitedly; set by. Using a wire whip, mix
eggs and sugar in a bowl set over a pan of hot h2o. Continue
whisking until mixture is light and creamy. Remove from heat and
whisk until insensate. Gently fold the flour-cocoa mixture into egg
assortment, 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 centerfield. Nerveless 10 minutes then turn out on rack to cool
entirely. Chocolate Meringue: Preheat oven to 325~ and line a
cookie sheet with parchment theme.
Yields
1 Servings