Gypsy John Recipe - Cooking Index
Gypsy John Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | Cake flour |
| 1/4 cup | 27g / 1oz | Unsweetened cocoa |
| 1 teaspoon | 5ml | Baking powder |
| 1/4 teaspoon | 1.3ml | Salt |
| 3 teaspoons | 15ml | Eggs (large) |
| 1 cup | 198g / 7oz | Sugar |
| 1/3 cup | 78ml | Water |
| 1 teaspoon | 5ml | Vanilla |
| Filling | ||
| 10 oz | 284g | Semisweet baking chocolate |
| 2 cups | 474ml | Heavy cream |
| 2 tablespoons | 30ml | Rum |
| Icing | ||
| 1/4 cup | 82g / 2.9oz | Light corn syrup |
| 2 tablespoons | 30ml | Hot water |
| 2 tablespoons | 30ml | Butter |
| 1 | Chocolate bits |
Cake:
Preheat oven to 375F 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 tbs 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
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