Directions: |
Directions:Preheat oven to 350º
Line cookie sheet with aluminum foil slightly larger to remove easily from pan.
First make chocolate filling: Cream margarine with 1½ cup sugar until blended. Add eggs. Melt chocolate with half cup water. Add melted chocolate slowly. Add coffee and the Rum. You can add 1 tsp vanilla sugar optional. Set aside
Cake: Separate the eggs. Mix yolks and sugar. Add flour. In a clean bowl mix the room temperature egg whites with a pinch of salt until peak forms. Gently combine snow with egg mixture. Smooth onto cookie sheet and bake in preheated oven at 350 for 18 minutes. Make sure cake is fully baked. Mixture will make 3 sheets of sponge cake. Tip: sprinkle a drop of flour on the top of cake to create barrier between cakes to make it easier to handle. Set aside.
In a separate bowl break apart 1 of the 3 sponge cakes, (and trim the remaining 2 cakes to perfection. The scraps can be added to this cake mixture.) Add 1/2 cup chocolate cream, 1 cup sour cherries slightly drained, 1/2 cup rum. This will create the center cake mixture. It should be chunky not mushy.
Assemble the cake. Start with the first layer of cake, spread preferred Jam (raspberry or orange), then layer of chocolate cream, then add a layer of cake mixture, and another chocolate cream layer. Add the top layer of cake. Finished cake can be cut into 3 parts creating 3 seperate log shaped cakes. Take remaining chocolate cream and cream the cakes. With a fork make vertical lines design all around the cake.
Additional glaze can be: Add cherry juice to 1cup powder sugar, and 1 tsp oil. Mix and pour over top of cake and carefully dripped along the sides.
2 remaining cakes can be frozen. Long toothpicks can be added to stabilize the cake while frozen. |
This recipe for Rum Punch Cake is from