Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
n bourbon.
MAKE CHOCOLATE-BOURBON CAKE:
Preheat oven to 375
oft and golden.
Add rum remove from heat and cool
graham cracker crumbs, pecans and chocolate.
Roll dough and cut
FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350\
Prepare chocolate sponge cake batter and put in sheet pan. Bake according to package directions.
Remove from oven and roll jelly roll style and set aside.
Drizzle the cake with the rum. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool a little, then add to the cake crumbs, along with cocoa powder and powdered sugar. Mix well, then form into 28 balls. Dampen slightly with water, then roll in the sprinkles, pressing lightly. Arrange on a plate to serve.
out 3-4 hours).
Chocolate Pasticciera Cream: Place sugar,
Grease an 8 inch round cake pan. Dust with a mixture
ittencal's recipe #78579 ).
Mix all cake ingredients *except chocolate chips* in
make chiffon cake: Let egg
ine two 9-inch round cake pans with parchment paper. Butter
ombine cake mix, pudding, eggs, 1/2 cup of the rum, water
ntil blended after each. Add rum. Beat till blended.
Combine
urs ahead.).
Cake Roll: Preheat
alt, set aside.
Melt chocolate in a small double boiler
Prepare and bake cake mix according to package directions
ith an electric mixer beat cake mix, pudding mix, eggs, oil
Grease and flour bundt pan. Crumble nuts in bottom of pan.
In a large bowl, mix cake and pudding mixes. Add rum, water, oil, and eggs. Mix well.
Bake at 325F for 50-60 minutes.
Meanwhile, prepare glaze. Mix all ingredients (sugar, butter, rum, and water) and boil for 2-3 minutes.
When cake is done, remove from pan and pour on hot rum glaze.
Let cool, can be served slightly warm or at room temperature.
up rum.
In a separate bowl, mix flour with nuts, chocolate