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1
Position oven rack 1/3 up from the bottom of the oven; preheat to 350u00b0.
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2
You will need an 8 inch round cake pan that is 3 inches deep or a 2 1/2 quart souffle dish.
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3
Cut a round of wax paper to fit the bottom.
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4
Butter the sides of the pan and one side of the paper; place the paper, buttered side up, in the pan.
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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.
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6
Sift the flour and sugar together; set aside.
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7
Place chocolate in the top of a large double boiler over hot water on medium heat.
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8
Dissolve the coffee in the boiling water and pour over the chocolate.
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9
Cover the pot and leave until the chocolate is melted.
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10
Remove the top of the double boiler and stir well with a wire whisk until smooth.
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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.
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12
Gradually whisk in the dry ingredients and then the rum.
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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.
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14
Add the salt to the egg whites; beat until they just hold a shape or are stiff but not dry.
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15
In two or three additions fold the whites into the chocolate.
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16
Pour the mixture into the prepared pan; smooth the top.
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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.
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18
With a small metal spatula first cover the sides of the cake and then the top.
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19
Additionally, may decorate with chocolate curls or with candied violets or rose petals.
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20
May refrigerate, if needed before serving.
