This cake is so rich in flavor it will make you wilt. Bittersweet chocolate, butter, and spiced rum are among the ingredients which make this an absolute must make dessert. I adapted this recipe slightly from Baking With Julia and changed the Bourbon to rum. I also chose to serve it alongside a fresh raspberry Chambord sauce. —Foodness Gracious
Butter a 9 inch baking pan and line the base with a circle of parchment, butter the parchment, set aside. Preheat the oven to 350 degrees. Boil enough water to fill a small roasting pan 1 inch up the sides.
Put the chopped chocolate in a bowl and set aside. Add 1 cup of the sugar and Bourbon to a pot and heat until starting to boil and sugar has dissolved. Pour the mixture into the chocolate and stir with a spatula until smooth and chocolate is all melted. It will seem very thick.
Add the butter by each piece to the chocolate, making sure to stir it until it has completely melted before adding more. This will take a little while and be a workout for your arm but hang in there until all of the butter has been added.
In a separate bowl add the eggs and remaining 1/3 cup of sugar and whisk until the eggs are frothy and light. Add this mixture to the chocolate bowl and stir in very gently until all has been incorporated. Finally add the flour and mix through.
Pour the mixture into the prepared pan and smooth over with a spatula. Place the pan into the roasting pan and fill with the already hot water until it reaches about half way up the sides of the cake pan. Carefully transfer to the oven.
Bake the cake for exactly 30 minutes and take out from the roasting tray. Let the cake cool on a wire rack for about 30 minutes. The cake will be dry on top but still very jiggly in the center, don't worry it will firm up. It's not meant to be cakey. After it cools I like to let it rest in the fridge for another 30 minutes or so before turning out of the pan.
To serve the cake, run a sharp knife around the edge of the pan. Place the pan directly on a gas burner for about 8-10 seconds moving it around. This will free up the solidified butter making it easier to fall out of the pan. Place a plate on top of the cake and flip it over so the cake is now sitting on the plate. Lift of the pan gently and peel of the parchment paper. Cut into thin wedges with a sharp wet knife, cleaning it after cutting every two slices. Serve with a drizzle of the raspberry sauce or vanilla ice cream.
Can be stored at room temp for 1 day or in the fridge for up to 3 days.