LAKE HIGHLANDS ROCK CAKE

      Title: LAKE HIGHLANDS ROCK CAKE
  Categories: Chocolate
       Yield: 1 Servings
  
            CHOCOLATE SPONGE-----
     1/2 c  Flour -- heaping
       2 tb Cocoa
       4 lg Eggs
     1/2 c  Sugar
       4 tb Butter -- melted
            CHOCOLATE MERINGUE-----
       4    Egg whites
       1 c  Sugar
     1/3 c  Sugar
       1 tb Cocoa
            RUM SYRUP-----
       1 c  Water
       2 c  Sugar
       1 tb Rum
            CHOCOLATE MOUSSE-----
     3/4 c  Butter
       6 oz Semi sweet chocolate
       6 tb Cocoa powder
       4    Egg yolks
   1 1/4 c  Powdered sugar
       1 pt Cream -- lightly whipped
  
   Chocolate Sponge: Preheat oven to 350~. Grease 9" 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. Cool 10 minutes then turn out on rack to cool
   completely. Chocolate Meringue: Preheat oven to 325~ and 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 1/3 cup sugar and cocoa
   together; fold into the meringue mixture by hand. Spread meringue
   onto the cookie sheet. Bake at 325~ 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.
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