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1
To make the coffee cream, in a large saucepan, combine the coffee and milk and bring just to a boil.
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2
Remove from heat, add the vanilla, cover and cool for 15 minutes.
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3
Meanwhile, in a large bowl, whisk together the yolks and sugar until thick and light-colored.
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4
Whisk in the flour.
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5
Remove and discard the vanilla bean and very slowly whisk the hot milk and coffee into the flour mixture.
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6
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 15 minutes.
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7
Immediately remove from heat and strain through a fine-mesh sieve.
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8
To make the cakes, preheat the oven to 400 degrees.
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9
Butter and flour 10 2/3-cup ceramic ramekins.
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10
In the top of a double boiler set over barely simmering water, combine the chocolate, butter and rum and cook, stirring, until the chocolate melts and the mixture is completely smooth.
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11
Set aside.
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12
In a large bowl, combine the sugar and egg yolks and whisk until thick and light-colored.
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13
In the bowl of an electric mixer, beat the egg whites until stiff but not dry.
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14
Gently fold the egg whites into the yolk mixture.
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15
Fold in the chocolate and then the flour.
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16
Spoon the mixture into the ramekins, filling each 2/3 full.
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17
Bake until the cakes have risen and the tops just begin to crack, about 10 to 15 minutes.
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18
(The centers will still be slightly gooey.)
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19
Remove the cakes from the oven and immediately unmold them by inverting them onto dessert plates (run a thin-bladed knife around the edges of the ramekins if they stick).
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20
If necessary, rewarm cream in the top of a double boiler set over simmering water.
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21
Sprinkle the cakes with powdered sugar and spoon coffee cream around them.
