Craig Claiborne’s Rum Chocolate Dessert Recipe

Directions:

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 1/2 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 1/2 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.