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1
Line 14x10 inch cake pan with waxed paper and grease paper.
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2
Preheat oven to 350F (180C).
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3
CAKE.
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4
Melt chocolate in double boiler over low heat.
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5
In a large bowl, cream butter and half the sugar until light and fluffy.
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6
Add salt, cinnamon and lemon peel.
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7
Beat in egg yolks, one at a time, with melted chocolate.
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8
Beat egg whites until stiff; fold in remaining sugar.
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9
Fold egg white mixture into creamed mixture with flour.
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10
Spread batter evenly in prepared cake pan.
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11
Bake 20 minutes or until a wooden pick inserted in center comes out clean.
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12
Sprinkle a sheet of waxed paper with sugar and turn out cake onto it.
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13
Peel off lining paper.
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14
Cool 2 hours, then cut cooled cake lengthwise into two 14x5 inch strips.
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15
FROSTING.
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16
Melt butter, cool slightly.
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17
Finely grate chocolate.
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18
Mix chocolate, eggs, powdered sugar, butter and rum in double boiler.
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19
Stir constantly over low heat until chocolate has melted and all ingredients are thoroughly combined.
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20
Cool.
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21
Place the two 14x5 inch strips on top of one another, with about half of the frosting used as filling.
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22
Spread remaining frosting thickly over top.
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23
Cut into slices when frosting is firm.
