An amazing chilled cake based on sponge fingers, chocolate and rum. Maybe more of a mousse than a cake? Absolutely decadent.
300g sponge finger biscuits
1/2 cup (125ml) dark rum
750g dark chocolate chips
12 eggs, separated
2 1/2 cups (625ml) thickened cream
1/4 cup white sugar
1 teaspoon vanilla essence
2 tablespoons vegetable oil
1/2 cup dark chocolate chips
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Directions Preparation:1hour › Extra time:6hours chilling › Ready in:7hours
Brush the sponge fingers with rum and use them to line the bottom and sides of a 20cm spring form pan.
In a medium saucepan over low heat, melt butter. Remove from heat and add 750g of chocolate chips; stir until melted. Cool slightly then beat egg yolks into the mixture, one at a time, until smooth.
In a separate bowl beat the egg whites with an electric mixer until they form stiff, but not dry, peaks. Fold the whites into the chocolate mixture and pour into the lined pan. Chill in refrigerator for 6 hours.
In a large bowl, whip the cream with an electric mixer until thick. Blend in sugar and vanilla and whip until stiff peaks form.
Invert the chilled cake onto a serving plate and remove the sides and bottom of the pan. Spread a layer of whipped cream over the entire cake and pipe the remaining whipped cream in a decorative pattern of your choice. In the top of a double boiler melt the 1/2 cup chocolate chips with the oil. Cool, then drizzle over finished cake. Refrigerate until serving.