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Gypsy John Cake Recipe
|Eggs||6 , separated|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Dutch process cocoa||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Pint|
|Sugar||1⁄2 Cup (8 tbs)|
|Dark rum||2 Tablespoon|
|Red currant jelly glaze||1 Cup (16 tbs)|
|Semisweet chocolate||8 Ounce, broken|
|Oil||2 1⁄2 Tablespoon|
Serving size: Complete recipe
Calories 5876 Calories from Fat 2772
% Daily Value*
Total Fat 312 g480.7%
Saturated Fat 170.2 g850.9%
Trans Fat 0 g
Cholesterol 1954.6 mg
Sodium 1000.3 mg41.7%
Total Carbohydrates 688 g229.4%
Dietary Fiber 27 g107.9%
Sugars 597.2 g
Protein 54 g107.5%
Vitamin A 29.2% Vitamin C
Calcium 51.8% Iron 86.3%
*Based on a 2000 Calorie diet
Line 9 inch colander or rounded ovenproof bowl with well-buttered foil.
For cake: Beat yolks with electric mixer in large bowl until pale yellow.
Gradually add 3/4 cup sugar, beating constantly until mixture is almost white and forms a ribbon when dropped from beaters.
Sift flour and cocoa together.
Beat egg whites in another large bowl until stiff peaks form.
Gradually add remaining 1/4 cup sugar 1 tablespoon at a time and beat to stiff meringue.
Pour yolk mixture over whites.
Sift dry ingredients evenly over top.
Gently fold together.
Pour into prepared colander or bowl and bake 15 minutes.
Reduce oven to 325Â°F and continue baking until cake springs back when lightly touched with fingertip, about 30 to 35 minutes.
Cool in pan on rack 15 minutes.
Carefully invert onto plate and peel off foil (cake will have shrunk considerably).
For filling: Whip cream until soft peaks form.
Combine cocoa and sugar and blend thoroughly into cream.
Using serrated knife, cut 1-inch lid off top of cake.
Carefully hollow out warm cake, leaving 1/2 to 1 inch shell.
Cut scooped pieces into small chunks, transfer to plate and sprinkle with rum.
Let cool completely.
Spread some of whipped cream over bottom of shell and top with some of the rum-soaked cake pieces.
Repeat layering until shell has been refilled and cake is once again a plump dome.
Brush cake generously with jelly glaze to seal, making sure it covers any cracks.
Let cool before frosting.
For frosting: Heat chocolate over hot water until it just begins to melt.
Remove from heat and whisk in oil.
Slowly pour over entire cake, making sure you have not missed any spots.
Chill until frosting has hardened.
Remove excess frosting from bottom rim of dish.
Carefully loosen cake with large metal spatula and gently transfer it to a serving platter.
Spoon reserved whipped cream into large pastry bag fitted with decorative tip (cream may have to be beaten again to stiffer consistency) and decorate cake as desired.
Let stand at room temperature for 1 hour before slicing and serving.