Craig Claiborne’s Rum Chocolate Dessert

Total Time: 2 hrs 10 mins Preparation Time: 1 hr Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 4 1/2 tablespoons unsifted all-purpose flour
• 3/4 cup sugar
• 5 ounces semisweet chocolate
• 1 teaspoon dry instant coffee
• 2 tablespoons boiling water
• 6 ounces sweet butter, at room temperature
• 1/4 cup dark rum
• 6 large eggs, separated
• 1/4 teaspoon salt
• 1 cup heavy cream
• 2 tablespoons strained powdered sugar
• 1/2 teaspoon vanilla extract

Recipe

• 1 position oven rack 1/3 up from the bottom of the oven; preheat to 350°.
• 2 you will need an 8 inch round cake pan that is 3 inches deep or a 2 ½ quart souffle dish.
• 3 cut a round of wax paper to fit the bottom.
• 4 butter the sides of the pan and one side of the paper; place the paper, buttered side up, in the pan.
• 5 shake a bit of flour into the pan, tap it around to coat all surfaces, then invert the pan to remove excess; set aside.
• 6 sift the flour and sugar together; set aside.
• 7 place chocolate in the top of a large double boiler over hot water on medium heat.
• 8 dissolve the coffee in the boiling water and pour over the chocolate.
• 9 cover the pot and leave until the chocolate is melted.
• 10 remove the top of the double boiler and stir well with a wire whisk until smooth.
• 11 with the whisk gradually stir in the butter, adding about a ½ inch slice at a time and whisking until smooth after each addition.
• 12 gradually whisk in the dry ingredients and then the rum.
• 13 add egg yolks to a large bowl; stir them lightly with the whisk just to mix; gradually add the warm chocolate mixture, stirring well to mix.
• 14 add the salt to the egg whites; beat until they just hold a shape or are stiff but not dry.
• 15 in two or three additions fold the whites into the chocolate.
• 16 pour the mixture into the prepared pan; smooth the top.
• 17 place prepared pan in a larger but not deeper pan, and pour in hot water to reach e cut awhipped cream: whip the ingredients until they are stiff enough to hold a shape when spread over the cake.
• 18 with a small metal spatula first cover the sides of the cake and then the top.
• 19 additionally, may decorate with chocolate curls or with candied violets or rose petals.
• 20 may refrigerate, if needed before serving.