Gypsy John

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Gypsy John

Servings: 6

  • 1 c  Cake flour
  • 1/4 c  Unsweetened cocoa
  • 1 ts Baking powder
  • 1/4 ts Salt
  • 3 lg Eggs
  • 1 c  Sugar
  • 1/3 c  Water
  • 1 ts Vanilla
  • Filling:
  • 10 oz (10 squares) semisweet
  • -baking chocolate
  • 2 c  Heavy cream
  • 2 tb Rum
  • Icing:
  • 1/4 c  Light corn syrup
  • 2 tb Hot water
  • 2 tb Butter
  • 1 pk (6 oz) semisweet chocolate
  • -bits


Preheat oven to 375 degrees F. Line jelly roll pan with waxed paper;

Sift flour, cocoa, baking powder and salt together twice; set aside. Place
eggs in small mixing bowl. Beat with electric mixer 5 minutes or until
thick and lemon-colored. Slowly beat in sugar, a tbsp at a time. Mixture
will become very thick. Transfer to large mixing bowl. Beat in water and
vanilla. Slowly add flour mixture; beat until smooth. Pour into prepared
pan, spreading evenly to corners. Bake 12 to 15 minutes, or until cake
tests done. Loosen from pan. Turn out on rack; remove waxed paper. Invert;
cool completely.

Combine baking chocolate, broken into pieces, and cream in heavy saucepan.
Heat slowly; stirring constantly, until chocolate melts. Transfer to
medium-sized mixing bowl. Stir in rum; chill 1 to 2 hours. Beat with
electric mixer until stiff and thick. Cut cake in half crosswise. Place 1
piece of cake on small cookie sheet. Top with chocolate filling; spread to
form even layer 1-1/2 inches thick. Top with remaining cake layer. Chill
at least 1 hour.

Prepare frosting. Combine corn syrup, water and butter in small saucepan.
Bring to boil; cook until butter melts. Remove from heat. Add chocolate
bits; stir until chocolate melts. Cool at room temperature. Spread over
top of cake. Chill until frosting sets.

Cut cake into 12 squares; arrange on decorative plate.

Source: Whitman’s Chocolate Cookbook ISBN 0-517-64157-7 Posted by: Kim
Smith 116/35

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