12 oz Semisweet baker's chocolate . melted with 1/3 cup . strong coffee 1 tb Vanilla extract 3 tb Dark Jamaican Rum 4 tb Butter; unsalted, softened

4 tb Butter; unsalted, softened

3 tb Unsweetened cocoa; in a tea . strainer Confectioner's sugar; in a . sifter 1 c Granulated sugar 3 tb White corn syrup SPECIAL EQUIPMENT SUGGESTED A jelly-roll pan about 11 by 17 inches; butter, wax paper, and flour for the pan; an electric blender or food processor for the aImonds; a table-model electric mixer for the meringue; a pastry bag with 3/8-inch tube opening and a separate tube with l/8-inch opening, for the mushrooms; a buttered and floured no-stick pas try sheet for the mushrooms; a serving board to hold the log plenty of wax paper; an oiled broom handle suspended between 2 chair backs and newspapers on the floor, for the caramel. For the directions, please see part #2