- 5 tbspns rum
- 1-1/4 cups strong expresso
- 3 tbspns sugar
- 1 16-oz pound cake (baked or bought)
- 4 eggs, separated
- 10 oz semisweet chocolate, chopped or chips
- 1 tspn butter
- 1 cup heavy cream
- 2 tspns rum (optional)
- 1 tspn sugar
- Walnuts or chocolate-covered coffee beans, for garnish
Line bottom and sides of a 9-inch springform pan with buttered waxed paper, extending it above the rim.
Combine rum, expresso, and 3 tablespoons of sugar. Cut pound cake into 1-1/4 inch slices, and dip into rum-expresso mixture. Places slices on bottom and along sides of the baking pan, reserving some slices for the top.
Beat egg yolks together with 1 teaspoon sugar until the yolks turn pale yellow. Melt 6 ounces of chocolate; mix into beaten egg yolks, and cool. Whip egg whites until they form stiff peaks. Combine 1 tablespoon egg whites with yolks and chocolate; fold in remaining egg whites, and spoon over pound cake strips. Cover with remaining pound cake strips dipped in rum-expresso mixture, and refrigerate overnight.
The following day, turn the pan over onto a flat serving platter, remove springform pan, carefully peeling off wax paper.
To frost, melt remaining 4 ounces of chocolate with 1 teaspoon butter, and cover entire cake with a thin coat. Refrigerate until chocolate hardens, about 45 minutes.
Whip cream with rum, if desired, and decorate cake using a pastry bag fitted with a decorating tip. Garnish with walnuts or chocolate-covered coffee beans. Cut with serrated knife. Serves 10.
(Origin - "The Seattle Classic Cookbook" by The Junior League of Seattle, 1983.)
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