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Chocolate Rum Cake

Source of Recipe


Bon Appétit, May 2006






List of Ingredients



• 1/2 cup plus 1 Tbsp dark rum
  
• 9 ounces bittersweet or semisweet chocolate, chopped
  
• 15 Tbsp (2 sticks minus 1 Tbsp) butter, cut into 1/2-inch cubes
  
• 1-1/2 cups plus 1 Tbsp sugar
  
• 6 large eggs, separated
  
• 2/3 cup all-purpose flour
  
• 1 cup chilled whipping cream
  






Instructions



1. Preheat oven to 300° F. Butter and flour a 9-inch-diameter springform pan. Boil 1/2 cup rum in heavy small saucepan until reduced to 2 tablespoons, about 3 minutes. Cool.
   
   
2. Place chocolate and butter in heavy large saucepan; stir over low heat until melted and smooth. Cool slightly. Whisk 1-1/2 cups sugar, egg yolks, and reduced rum into chocolate mixture.
   
   
3. Using electric mixer, beat egg whites in large bowl until stiff peaks form. Fold one-third of egg whites into chocolate mixture in saucepan, then fold chocolate mixture into remaining whites. Sprinkle flour over batter. Fold in flour just until blended. Transfer batter to prepared pan.
   
   
4. Bake cake until top puffs and cracks and tester inserted into center comes out with very moist crumbs attached, about 45 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover tightly and store at room temperature.)
   
   
5. Using electric mixer, beat cream, remaining 1 tablespoon rum, and 1 tablespoon sugar in medium bowl until soft peaks form. Cut around cake pan sides. Remove pan sides from cake. Cut cake into wedges. Serve with sweetened rum whipped cream.
   
   Makes 8 to 10 servings.