------------------------------CHOCOLATE SPONGE------------------------------
    1/2 c  Flour, heaping

      2 tb Cocoa

      4 lg Eggs

    1/2 c  Sugar

      4 tb Butter; melted

-----------------------------CHOCOLATE MERINGUE-----------------------------
      4    Egg whites

      1 c  Sugar

    1/3 c  Sugar

      1 tb Cocoa

---------------------------------RUM SYRUP---------------------------------
      1 c  Water

      2 c  Sugar

      1 tb Rum

------------------------------CHOCOLATE MOUSSE------------------------------
    3/4 c  Butter

      6 oz Semi sweet chocolate

      6 tb Cocoa powder

      4    Egg yolks

  1 1/4 c  Powdered sugar

      1 pt Cream; lightly whipped

   Chocolate Sponge: Preheat oven to 350~. Grease 9" round cake tin.
  Sift the flour and cocoa together; set aside. Using a wire whisk, mix
  eggs and sugar in a bowl set over a pan of hot water. Continue
  whisking until mixture is light and creamy. Remove from heat and
  whisk until cold. Gently fold the flour-cocoa mixture into egg
  mixture, then fold in melted butter. Pour batter into prepared cake
  tin. Bake for 30 minutes or until sponge springs back when tapped
  lightly in the center. Cool 10 minutes then turn out on rack to cool
  completely.
   Chocolate Meringue: Preheat oven to 325~ and line a cookie sheet with
  parchment paper. By hand or with electric mixer beat egg whites until
  foamy. Add 1 cup sugar gradually and continue beating until egg
  whites are very stiff. Sift 1/3 cup sugar and cocoa together; fold
  into the meringue mixture by hand. Spread meringue onto the cookie
  sheet. Bake at 325~ until puffy. Turn off oven and leave meringue,
  with the door closed, until oven is cold and meringue is very dry.
  Meringue can be made in advance and stored in a dry place.