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Lake Highlands Rock Cake


Yield

1

cake

Prep

40

min

Cook

45

min

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

Sponge
½ cup flour, all-purpose
heaping
2 tablespoons cocoa powder
4 large eggs
½ cup sugar
4 tablespoons butter
melted
Meringue
4 each egg whites
*
1 cup sugar
cup sugar
1 tablespoon cocoa powder
Syrup
1 cup water
2 cups sugar
1 tablespoon rum
Chocolate mousse
¾ cup butter
6 ounces chocolate
6 tablespoons cocoa powder
4 each egg yolks
*
cups powdered sugar
1 pint cream
lightly whipped
*
* not incl. in nutrient facts

Directions

Preheat oven to 350℉ (180℃).

Grease 9 inch round cake tin.

Sift the flour and cocoa together; set aside.

Using a wire whisk, mix eggs and sugar in a bowl set over a pan of hot water.

Continue whisking until mixture is light and creamy.

Remove from heat and whisk until cold.

Gently fold the flour-cocoa mixture into egg mixture, then fold in melted butter.

Pour batter into prepared cake tin.

Bake for 30 minutes or until sponge springs back when tapped lightly in the center.

For the meringue, line a cookie sheet with parchment paper.

By hand or with electric mixer beat egg whites until foamy.

Add 1 cup sugar gradually and continue beating until egg whites are very stiff.

Sift ⅓ cup sugar and cocoa together; fold into the meringue mixture by hand.

Spread meringue onto the cookie sheet.

Bake at 325℉ (160℃). until puffy. Turn off oven and leave meringue, with the door closed, until oven is cold and meringue is very dry.

Meringue can be made in advance and stored in a dry place.

Top with mousse and syrup.

First published: last updated: 2015-07-31

Comments

 

Nutrition Facts

Serving Size 469g (16.5 oz)
Amount per Serving
Calories 167036% of calories from fat
 % Daily Value *
Total Fat 67g 103%
Saturated Fat 40g 200%
Trans Fat 0g
Cholesterol 333mg 111%
Sodium 408mg 17%
Total Carbohydrate 91g 91%
Dietary Fiber 6g 26%
Sugars g
Protein 24g
Vitamin A 33% Vitamin C 0%
Calcium 7% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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