Drunken Chocolate Cake
6 ounces bittersweet chocolate, coarsely chopped
5 ounces (1-1/4 sticks) unsalted butter
2/3 cup dark rum
4 large eggs, separated
1-1/4 cups sugar
1 cup flour
1 cup heavy whipping cream
8 ounces bittersweet chocolate
1/2 cup plus 1 Tbsp heavy whipping cream
1/4 tsp vanilla extract
3/4 tsp sugar or to taste
Small pinch salt
Preheat oven to 350 degrees F. Line the bottom of a greased 9-inch-round cake pan with parchment paper. Combine the chocolate, butter and rum in the top half of a double boiler over gently boiling water. When all is melted, set it aside to cool to lukewarm.
Meanwhile, combine the egg yolks and 1/2 cup plus 3 Tbsp sugar in the bowl of an electric mixer. With beaters at high speed, whip the egg mixture 3 minutes until thick. Decrease speed to medium-low and beat in the chocolate mixture. Stir in the flour and salt.
Put the egg white in a separate mixing bowl. With clean beaters, 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 a 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. Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Set pan on wire rack to cool.
Meanwhile, put the cream in a heavy-bottomed saucepan and bring to a boil over high heat. Remove the cream from the heat and whisk in the chocolate until smooth. Cool the glaze to room temperature.
Put all ingredients in a large stainless steel bowl. Whisk the cream just until it holds its shape. Refrigerate until ready to use. Use within 1 hour or you may need to rewhip it slightly.
Unmold the cake and use glaze to frost the side and top of the cake. Allow the cake to rest at least 1 hour before cutting. Cut with a hot dry knife (dip the knife in hot water and then dry off). Serve with Chantilly Cream.
Serves: 8 to 10 pieces