Categories: Desserts, 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.