Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Butter At Room Temperature,
Plus Butter For Greasing
The Cake Pan.
5 oz Semisweet Chocolate
1 c Coffee, Reduced To 3 TBLS
4 1/2 tb Unsifted Unbleached Flour
(This measurement is right.
Very little flour is used
In this cake)
3/4 c Sugar
Pinch Of Salt
1/4 c Rum, Meyers Preferred
6 lg Eggs, Separated

Preheat the oven to 340 degrees F and butter the cake pan.

Melt the butter and chocolate over hot (Not boiling) water in a double
boiler. Add the coffee and whip well with a wire whisk. Remove from
the heat and gradually whip in the flour, sugar, and slat. Whip in
the rum. Mix in the egg yolks.

Beat the egg whites until stiff but not dry, and fold into the cooled
chocolate mixture. Place in a water bath and bake for 1 hour and 10
minutes. Cake is done when a toothpick inserted in the center comes
out clean.

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