MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Lake Highlands Rock Cake (part 1)
  Categories: Desserts, Chocolate
       Yield: 1 servings
  
 MMMMM----------------------CHOCOLATE SPONGE---------------------------
     1/2 c  Flour, heaping
       2 tb Cocoa
       4 lg Eggs
     1/2 c  Sugar
       4 tb Butter; melted
 
 MMMMM---------------------CHOCOLATE MERINGUE--------------------------
       4    Egg whites
       1 c  Sugar
     1/3 c  Sugar
       1 tb Cocoa
 
 MMMMM-------------------------RUM SYRUP------------------------------
       1 c  Water
       2 c  Sugar
       1 tb Rum
 
 MMMMM----------------------CHOCOLATE MOUSSE---------------------------
     3/4 c  Butter
       6 oz Semi sweet chocolate
       6 tb Cocoa powder
       4    Egg yolks
   1 1/4 c  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 flour-cocoa 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.
  
 MMMMM

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