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Soften the gelatine in 2 oz water and set aside.
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Whip your cream to soft peaks and chill in refrigerator.
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Melt chocolate with butter on low heat, stirring until smooth. Cool for 15 minutes.
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In double boiler, whisk the egg yolks, sugar and one ounce of water.
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Cook and stir over boiling water until mixture reaches 170 degrees F.
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Remove from heat and whisk in the chocolate mixture. Whisk in the softened gelatine and rum at this point and stir until very smooth. Place saucepan in a bowl of ice water and stir constantly until chocolate cools to about room temperature stirring constantly.
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Fold in the previously whipped cream.
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In a small saucepan combine the ½ cup sugar, 1 tbsp corn syrup and ¼ cup water. Boil until mixture reaches 220 degrees F on a candy thermometer, about 3-4 minutes. Whip the 3 egg whites to soft peaks and slowly add the hot sugar syrup. Beat until stiff and foamy to form a meringue. Slowly fold the chocolate and whipped cream mixture into the meringue.
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Place the baked cake on the serving plate. Sprinkle 2 ounces Ragged Rock Rum over the cake. Using the side portion of your springform pan, place it around the baked cake to use as a form to hold the mousse on top of the cake until it sets. Alternatively you can use a piece of parchment paper or aluminum foil wrapped around the cake and taped into place. Pour the chocolate mousse over the chocolate cake base in the springform pan or form. Chill for about 3 hours.
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Run a sharp knife around the edge of the cake to release it from the pan. Garnish with vanilla whipped cream and shaved chocolate or chocolate trellis garnishes.
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Chocolate trellis garnishes can be made simply by melting a couple of ounces of good quality chocolate and putting it into a Ziploc bag or piping bag with a number 4 writing tip. Let the chocolate cool if it is too liquid until it begins to thicken. Snip the corner off the plastic bag and pipe 8, three inch long V shapes onto a piece of aluminum foil or wax paper. Pipe the chocolate in a continuous snaking pattern inside the V’s. Place in the refrigerator for 20 minutes to cool and solidify. Place trellises at an angle on top of vanilla whipped cream mounds.