| Preparation: 1. Preheat oven to 325. Butter 10 inch springform pan and wrap the outside with aluminum foil to prevent water from seeping in. Chill large mixing bowl.
2. Place chocolate, vanilla, coffee, and rum in the top of a double boiler with simmering water. Whisk until the chocolate is smooth. Transfer to a large bowl and let cool.
3. In a medium bowl, combine the eggs and sugar. With an electric mixer, beat until pale in color, scraping down the sides 2 or 3 times. Add 1/4 chocolate mixture and beat until incorporated. Pour into remaining chocolate mixture. Stir until combined.
4. Bring large kettle of water to a boil. Meanwhile, in the chilled mixing bowl whip cream into soft peaks. Fold into chocolate mixture until just combined. Pour mixture into cake pan and cover with foil. Place in a roasting pan and pour enough boiling water into the roasting pan to come halfway up the outside of the cake pan. Bake for 30 minutes, or until small cracks appear on the surface.
5. Remove the cake and cool on a wire rack. When it is room temperature, chill in the refrigerator overnight.
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