Chocolate Cake, Flourless

Preheat oven to 300. Butter a 10″ cake pan and refrigerate until ready to use. Break up the chocolate into small pieces and place in bowl. Add vanilla, rum and coffee. Set the bowl over a pan of simmering water to melt chocolate, stirring occasionally to remove any lumps. Remove from heat as soon as chocolate has melted and transfer mix to larger bowl. Whisk together eggs and sugar until thick then beat in about a quarter of the cooled chocolate mix. Pour into the remaining chocolate and blend carefully. Whip heavy cream until it forms soft peaks and fold into the chocolate mix with a spatula until just combined. Pour into the prepared cake pan. Place the cake tin in a roasting pan and pour in enough hot water to come halfway up the side of the cake pan. Bake one hour. Remove from oven and let cool to room temp. Chill overnight. Serve topped w whipped cream.

Rum 1 T
Chocolate 1 lb semi-sweet
Coffee 0.75 c strong black
Egg 8
Heavy Cream 0.75 c
Sugar 0.5 c
Vanilla 1 T