How to make it

  • Preheat your oven to 325°.
  • Grease a 10-inch springform pan with non-stick cooking spray.
  • Melt chocolate and 3 tablespoons of water in a double boiler, or a stainless steel mixing bowl over top a sauce pan.
  • Stir until melted and smooth, set aside.
  • In a bowl, place egg yolks and sugar. Beat with an electric mixer on high until mixture is pale and thick, about 3 minutes.
  • Turn the mixer to medium-low and add the vanilla and rum.
  • If you have a paddle attachment to use, use it now. On medium speed, gradually add the melted chocolate mixture and the butter. Mix together until smooth.
  • Transfer to a large bowl. Sift flour, cocoa and salt over top of the mixture.
  • Fold in, set aside.
  • In a clean bowl, place egg whites and with a whisk or a whisk attacment (if you're lucky to have one), beat the whites until almost stiff peaks form.
  • Fold them into the chocolate mixer in 2 additions. You have to be carefully not to over mix.
  • Carefully transfer the batter to the springform pan and bake until the cake is puffy, cracked and set. It will take about 1 hour-1 hour 20 minutes.
  • Remove from the oven and let cool completely in the pan on a wire rack.
  • Just before serving, remove the cake from the pan and dust it with powdered sugar.
  • Serve a scoop of coffee ice cream on the side if you desire.

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  • redhawk 10 years ago
    Better living through CHOCOLATE! I like it!
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