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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Nice cool ,refreshing, dessert Ingredients:
5 tablespoons rum |
5teaspoons sugar |
1-1/4 cups strong espresso coffee(do not substitute american coffee) |
1-16oz pound cake (homemade,mix or frozen) |
4 eggs,separated |
1 teaspoon sugar |
6 oz semisweet chocolate,grated |
1-1/2 cups heavy cream |
2 teaspoons sugar |
1 teaspoon rum extract |
chocolate curls |
Directions:
1. Line a rectangular bread pan with greased waxed paper,extending it up the sides above the rim.
2. Combine the rum,sugar,and coffee.
3. Cut the pound cake into 1/4 thich slices.
4. Dip each briefly on both sides in the coffee-rum mixture.
5. Place on the sides and bottom of the pan to completely line it with soaked pound cake.
6. Beat the egg yolks with 1 teaspoon of sugar until pale yellow.
7. Melt the chocolate and mix into the beaten yolks.
8. Beat the egg whites until they form stiff peaks.
9. Combine a small portion of whites with the chocolate-yolk mixture to lighten it.
10. Then add the remaining whites,folding gently with a whisk until just combined.
11. Spoon the chocolate mixture into the cake-lined pan.
12. Cover top with more rum-soaked slices of cake.
13. The cake may be pieced if necessary.It will be covered at serving.
14. Refrigerate overnight (Or) up to 1 Week.
15. Loosen the paper from the pan and turn the dessert out onto a serving platter,waxed paper protruding out.
16. Lift the pan off and carefully peel off the waxed paper.
17. Whip the chilled cream in a chilled bowl with 2 teaspoons of sugar and rum flavoring until stiff.
18. Cover all exposed surfaces of the cake with whipped cream.
19. Decorate with the chocolate curls.
20. Refrigerate until serving time.
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