This cake is an adaptation from
A 9-inch round cake pan
Line the bottom of the cake pan with parchment paper.
Melt the chocolate and butter in the rum in the top half of a double boiler. Set it aside to cool to lukewarm.
Combine the egg yolks and
Put the egg whites in a separate bowl of an electric mixer. With the clean whisk attachment, whip them on medium speed until frothy. Increase the speed to high and whip until soft peaks form. Add the remaining sugar and continue beating until stiff. Fold one-third of the egg whites into the chocolate batter. When they are almost completely incorporated, gently fold in the remaining whites. Pour the batter into the prepared pan.
When the cake is cool, unmold it and frost it with the bittersweet chocolate glaze.
Put the cream in a heavy-bottomed saucepot and bring it to a boil over high heat. Remove the cream from the heat and whisk in the chocolate until it is smooth.
Cool the glaze to room temperature and frost the sides and top of cake. Allow the cake to rest for at least 1 hour before cutting. Cut with a hot dry knife (dip the knife in hot water and then dry it off).
Serve the cake with chantilly cream.
© 1993 Emily Luchetti. All rights reserved.