Instructions: Additional tapping may be necessary before it comes off completely.

Patience will ensure a perfectly shaped cake.

Yield: one 9 inch round cake

CHOCOLATE BUTTER GLAZE:
Chop the chocolate into matchstick size pieces with a chefs knife on a dry cutting board. Place first the butter, then the chocolate pieces in the top portion of a 1 1/2 quart double boiler (or a 1 quart mixing bowl that fits snugly over a saucepan or another mixing bowl). Fill the bottom vessel half full with hot tap water (120130 degrees) and place the chocolate/butter bowl on top to melt. You may put the double boiler on the stove over a very low flame just to maintain the waters temperature while melting the mixture if you wish. Stir occasionally to blend until the mixture is smooth, shiny and liquid. Remove from the water, and set aside.

Yield: one scant cup

TRIFLE CUSTARD FILLING:
Pour the half and half into a 1 1/2 quart heavy bottomed saucepan, add the 1/2 cup sugar, and stir to combine. In a 1 quart bowl whisk the egg yolks and the remaining 1/2 cup sugar to combine. Add the flour, and whisk to combine. Bring the half and half mixture just to a boil over medium heat. Remove, and pour half of the hot liquid over the yolk mixture, whisking to combine. Pour the yolk mixture into saucepan, and over medium heat bring it to a boil again, stirring constantly. When it is thick and smooth, remove it from the heat, pour it into a 3 quart mixing bowl to cool, and cover the surface with plastic wrap to prevent a crust from forming on the cream. (This bowl size is to allow room for folding in the whipped cream later.)

Pierce the plastic with the tip of a knife to let steam escape and cool faster. Refrigerate.

ASSEMBLING THE TRIFLE

Split the spongecake evenly into three layers, each about 7/8-inch thick, using a 12 inch serrated knife in a sawing motion. Lift the top two layers, one at a time, and set aside (this is easy because each layer is spongy and thick).

Stir the vanilla and rum into the cold custard. Whip the heavy cream in a 1 1/2 quart mixing bowl to the Chantilly stage, and fold into the custard mixture. Place the bottom cake layer of cake in a 2 1/2 to 3 quart glass bowl, and cover it with half of the filling, spreading evenly with a rubber spatula. Center the middle layer on top, and cover it with the remaining filling. Center the last layer on top. Cover the dessert with plastic wrap and refrigerate.

Spoon 1 cup of the ChocolateButter Glaze into a 1 quart bowl over a bowl of hot tap water (120 to 130 degrees). Stir until liquid and smooth. Spread the glaze over the top of the dessert evenly with a metal or rubber spatula. With a 2 inch paring knife, scrape the tip of the blade firmly but gently down a bar of chocolate. If the chocolates surface area is cool, you will get fine flakes; if its slightly warm, the shapes will be very small corkscrews. Sprinkle Chocolate Flakes around the rim of the dessert. Refrigerate for up to 1 to 2 hours before serving.

Yield: 8 servings

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