Ingredients
- 4 eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 cup white or amber rum
- 4-1/2 ounces bittersweet chocolate chopped
- 1-1/2 cups heavy cream chilled
- 1/3 cup confectioners sugar
- 3-1/2 tablespoons fresh lemon juice
Preparation
Step 1
Preheat oven to 350 degrees. Butter a 13x9x2” pan and line bottom and sides with parchment paper. Butter and flour the paper. In large bowl set over simmering water, beat the eggs at high speed with 1/2 cup of the granulated sugar until warm, about 5 minutes. Remove from heat and beat until mixture has tripled in volume about 3 minutes. Sift flour with cornstarch. Resift half the flour over eggs and fold in. Repeat with remaining flour, folding only until no streaks remain. Spread batter evenly in prepared pan and bake for 15-20 minutes until top is golden and edges have pulled away from the pan. Unmold the cake onto a towel-covered rack and peel off the paper. Let cool. Meanwhile, in small saucepan, bring remaining granulated sugar and 1 cup plus 2 tablespoons water to a boil over high heat, stirring to dissolve the sugar. Remove from heat let cool, add rum. Invert cake onto a tray and pierce with a fork at 1” intervals. Drizzle syrup evenly over the surface.
In double boiler, melt chocolate with 3 tablespoons water, stirring until smooth. Spread half the chocolate over cake and refrigerate until it is set, about 20 minutes. In medium bowl, beat cream, confectioners sugar and lemon juice at high speed until stiff. Cut cake into 24 squares. Line a 1 quart glass bowl with cake squares, chocolate side in. Spoon 1/3 whipped cream into center and fill the bowl with remaining cake. Cover with the rest of the whipped cream and smooth the top. Reheat remaining chocolate over low heat and stir in 1-2 teaspoons of hot water, if necessary, for a pouring consistency, drizzle over the top and refrigerate for at least 2 hours.