Filled Chocolate Dome Cake

Filled Chocolate Dome Cake

6 Large eggs – separated

1 C. sugar

1/2 C. sour cream

1/2 C. cocoa

1 C. flour

2 T. rum

Filling:

1 pint whipping cream

1/2 C. cocoa

1/2 C. sugar — (1/2 to 3/4)

2 T. currant jelly — (2 to 3)

chocolate frosting of your choice

OK, this recipe looks like a lot of work, but it isn’t that bad. Honest. And the results are downright spectacular, earning you many kudos from whatever family and friends get to enjoy the fruits of your labor. It’s wise to prepare this dessert a day ahead–that way you won’t be in a hurry, and the flavors will benefit from having some time to meld. Serves 6 to 10.

Preheat oven to 350 degrees. Line the inside of a 9-inch colander with well-buttered foil. Beat egg whites until stiff; add 1/4 cup sugar, and beat for two minutes. Set aside in a cool place. Cream together egg yolks, sour cream and remaining sugar; fold in flour and cocoa alternately with beaten egg whites.

Pour mixture into lined colander and bake 15 minutes; reduce heat to 325 degrees and bake 30 to 35 minutes, until cake springs back when touched. Cool, leaving cake in colander.

Cut off top of cake in the shape of a circle, about one-inch deep; set aside. Carefully scoop out insides of cake, leaving one-inch crust all around. Sprinkle scooped-out cake with rum.

Filling: Whip cream until stiff; gently fold in cocoa and sugar to taste. Put 3/4 of filling into cake cavity, along with sliced insides of cake. Cover with cut-off top.

Turn cake onto platter; carefully peel off foil. Spread outside with currant jelly. Pour chocolate frosting over top and cool in refrigerator. When frosting is hard, decorate cake with remaining filling, using a decorator bag.

Footsie Note: Not being real big on currants, I’d use Raspberry Jam instead.

Source: A-Home Bakery