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1
Preheat oven to 350.
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2
Line 10-cup ovenproof glass bowl or 10-cup metal bowl smoothly with foil.
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3
Spray foil with nonstick spray.
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4
Combine dark rum and instant coffee in small bowl or ramekin; stir to dissolve coffee.
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5
Combine chocolate chips and butter in large bowl.
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6
Set bowl over saucepan of simmering water.
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7
Stir until chocolate and butter are melted and smooth.
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8
Remove bowl from over water.
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9
Using electric mixer, beat in sugar, then coffee mixture.
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10
Beat until mixture cools to lukewarm, about 3 minutes.
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11
Beat in eggs 1 at a time.
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12
Transfer batter to foil-lined bowl.
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13
Bake cake until top is cracked and dry and tester inserted into center comes out with some moist batter attached, about 1 hour 5 minutes.
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14
Cool cake in bowl on rack 15 minutes (center of cake will fall).
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15
Press edge of cake firmly to level with center of cake.
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16
Refrigerate cake uncovered until cold, at least 6 hours and up to 2 days.
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17
Invert bowl with cake onto platter, allowing cake to fall onto platter.
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18
Lift off bowl; peel off foil.
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19
Beat cream in large bowl until peaks form.
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20
Spread whipped cream all over cake, mounding cream in center.
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21
Cut into wedges and serve, or refrigerate up to 6 hours.
