Craig Claiborne’s Rum Chocolate Dessert

"In Maida Heatter’s Book of Great Chocolate Desserts"
photo by a user photo by a user
Ready In:
2hrs 10mins




  • Position oven rack 1/3 up from the bottom of the oven; preheat to 350°.
  • You will need an 8 inch round cake pan that is 3 inches deep or a 2 ½ quart souffle dish.
  • Cut a round of wax paper to fit the bottom.
  • Butter the sides of the pan and one side of the paper; place the paper, buttered side up, in the pan.
  • Shake a bit of flour into the pan, tap it around to coat all surfaces, then invert the pan to remove excess; set aside.
  • Sift the flour and sugar together; set aside.
  • Place chocolate in the top of a large double boiler over hot water on medium heat.
  • Dissolve the coffee in the boiling water and pour over the chocolate.
  • Cover the pot and leave until the chocolate is melted.
  • Remove the top of the double boiler and stir well with a wire whisk until smooth.
  • With the whisk gradually stir in the butter, adding about a ½ inch slice at a time and whisking until smooth after each addition.
  • Gradually whisk in the dry ingredients and then the rum.
  • Add egg yolks to a large bowl; stir them lightly with the whisk just to mix; gradually add the warm chocolate mixture, stirring well to mix.
  • Add the salt to the egg whites; beat until they just hold a shape or are stiff but not dry.
  • In two or three additions fold the whites into the chocolate.
  • Pour the mixture into the prepared pan; smooth the top.
  • Place prepared pan in a larger but not deeper pan, and pour in hot water to reach e cut AWhipped Cream: whip the ingredients until they are stiff enough to hold a shape when spread over the cake.
  • With a small metal spatula first cover the sides of the cake and then the top.
  • Additionally, may decorate with chocolate curls or with candied violets or rose petals.
  • May refrigerate, if needed before serving.

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