DECADENT CHOCOLATE CAKE

DECADENT CHOCOLATE CAKE



INGREDIENTS:
1 lb semi-sweet chocolate, chopped
2 Tbsp whipping cream
6 Tbsp butter, softened
1/4 cup Myers rum
6 egg yolks
1/2 cup sugar
1 1/2 whipping cream
1 recipe chocolate sponge cake
1 cup chocolate ganache
Whipped cream
Mint leaves
Strawberry sauce

DIRECTIONS:
In medium saucepan melt semi-sweet chocolate over low heat;
stir in whipping cream. Cool. When cool enough that butter
will not melt, beat in butter. Stir in rum. In large bowl
beat egg yolks and sugar on high speed for 5 minutes or until
very light; fold into chocolate mixture. In large bowl beat
whipping cream until soft peaks form; fold into chocolate
sponge cake into 1/4 inch thick slices; fit onto top of
chocolate decadence. Refridgerate overnight. Remove from pan,
placing cake layer on bottom. Spread top with 3/4 cup chocolate
ganache; refridgerate at least 10 minutes. Cut into 16 slices;
Drizzle a little strawberry sauce on serving plate and add
a dallop of whipped cream on top. Garnish with mint leaf.
(Store in refrigerator) .

**Tip**Because of food safety, only pastuerized eggs should
be used in recipes where the eggs are not cooked.

YIELD: 16 Servings