Recipe for cooking gypsy john

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Gypsy John

Source: Whitman\s Chocolate Cookbook

1 c. cake flour
1/4 c. unsweetened cocoa
1 tea. baking powder
1/4 tea. salt
3 large eggs
1 c. sugar
1/3 c. water
1 tea. vanilla extract or flavoring

Filling
10 (1 oz.) squares semisweet baking chocolate
2 c. heavy cream
2 Tbsp. rum

Icing
1/4 c. light corn syrup
2 Tbsp. hot water
2 Tbsp. butter
1 (6 oz.) pkg. semisweet chocolate bits

Cake: Preheat oven to 375 degrees F. Line a jellyroll pan with wax paper; grease.

Sift flour, cocoa, baking powder and salt together twice; set aside.

Place eggs in small mixing bowl. Beat with electric mixer 5 min. or until thick and lemon-colored. Slowly beat in sugar, 1 Tbsp. at a time. Mixture will become very thick. Transfer to large mixing bowl. Beat in water and vanilla extract or flavoring. Slowly add flour mixture; beat until smooth. Pour into greased pan, spreading evenly to corners. Bake 12 to 15 min., or until cake tests done. Loosen from pan. Turn out on rack; remove wax paper. Invert; cool completely.

Filling: Combine baking chocolate, broken into pieces, and cream in heavy saucepan. Heat slowly; stirring constantly, until chocolate melts. Transfer to medium-size 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 baking 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 icing. 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.