Gypsy John Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Cake flour,
1/4 cup: Unsweetened cocoa,
1 tsp: Baking powder,
1/4 tsp: Salt,
3 large: Eggs,
1 cup: Sugar,
1/3 cup: Water,
1 tsp: Vanilla,
Filling:,
10 ounce: , (10 squares) semisweet baking chocolate
2 cup: Heavy cream,
2 tbsp: Rum,
Icing:,
1/4 cup: Light corn syrup,
2 tbsp: Hot water,
2 tbsp: Butter,
1 package: , (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: Whitmans Chocolate Cookbook ISBN 0-517-64157-7 Posted by:
Kim Smith 116/35
Source from luhu.jp
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: Whitmans Chocolate Cookbook ISBN 0-517-64157-7 Posted by:
Kim Smith 116/35
Source from luhu.jp