Ingredients

12 ounces bittersweet chocolate, finely chopped
12 large eggs, separated and at room temperature
2 cups sugar
2 teaspoons PURE vanilla extract
1 tablespoon dark rum
3-1/2 sticks unsalted butter, softened and cut into tablespoons
1/4 cup all-purpose flour
1/2 cup unsweetened Dutch-processed cocoa powder, I use one called Valrhona
1/2 teaspoon salt
Powdered sugar for dusting
Coffee Ice Cream , to serve aside the finished cake

Method

1. Preheat your oven to 325°.
2. Grease a 10-inch springform pan with non-stick cooking spray.
3. Melt chocolate and 3 tablespoons of water in a double boiler, or a stainless steel mixing bowl over top a sauce pan.
4. Stir until melted and smooth, set aside.
5. In a bowl, place egg yolks and sugar. Beat with an electric mixer on high until mixture is pale and thick, about 3 minutes.
6. Turn the mixer to medium-low and add the vanilla and rum.
7. 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.
8. Transfer to a large bowl. Sift flour, cocoa and salt over top of the mixture. Fold in, set aside.
9. 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.
10. Fold them into the chocolate mixer in 2 additions. You have to be carefully not to over mix.
11. 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.
12. Remove from the oven and let cool completely in the pan on a wire rack.
13. Just before serving, remove the cake from the pan and dust it with powdered sugar.
14. Serve a scoop of coffee ice cream on the side if you desire.

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