Lake Highlands Rock Cake

• 1/2 cup flour, all-purpose heaping
• 2 tablespoons cocoa powder
• 4 large eggs
• 1/2 cup sugar
• 4 tablespoons butter melted
• 4 each egg whites
• 1 cup sugar
• 13 cup sugar
• 1 tablespoon cocoa powder
• 1 cup water
• 2 cups sugar
• 1 tablespoon rum
• 3/4 cup butter
• 6 ounces chocolate
• 6 tablespoons cocoa powder
• 4 each egg yolks
• 1 1/4 cups powdered sugar
• 1 pint cream lightly whipped

1. Preheat oven to 350F (180C).
2. Grease 9 inch round cake tin.
3. Sift the flour and cocoa together; set aside.
4. Using a wire whisk, mix eggs and sugar in a bowl set over a pan of hot water.
5. Continue whisking until mixture is light and creamy.
6. Remove from heat and whisk until cold.
7. Gently fold the flour-cocoa mixture into egg mixture, then fold in melted butter.
8. Pour batter into prepared cake tin.
9. Bake for 30 minutes or until sponge springs back when tapped lightly in the center.
10. For the meringue, line a cookie sheet with parchment paper.
11. By hand or with electric mixer beat egg whites until foamy.
12. Add 1 cup sugar gradually and continue beating until egg whites are very stiff.
13. Sift 13 cup sugar and cocoa together; fold into the meringue mixture by hand.
14. Spread meringue onto the cookie sheet.
15. Bake at 325F (160C).
16. until puffy.
17. Turn off oven and leave meringue, with the door closed, until oven is cold and meringue is very dry.
18. Meringue can be made in advance and stored in a dry place.
19. Top with mousse and syrup.

flour, cocoa powder, eggs, sugar, butter, egg whites, sugar, sugar, cocoa powder, water, sugar, rum, butter, chocolate, cocoa powder, egg yolks, powdered sugar, cream lightly whipped

Taken from recipeland.com/recipe/v/lake-highlands-rock-cake-45966 (may not work)