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150 g (5.3 oz) semi-dark chocolate, in bar form
6 eggs, at room temperature (separate yolks and whites)
1 cup sugar
1 tbsp vanilla extract
1 tbsp aged rum
150 g (5.3 oz) butter
¼ cup all-purpose flour
¼ cup unsweetened cocoa powder
6 tsp instant coffee (dissolved in a little hot water)
Vanilla extract, to taste
½ tbsp salt
Powdered sugar (for decoration)
Preheat the oven to 180°C (350°F) and grease a round cake pan.
Melt the chocolate using a double boiler, stirring constantly. Set aside.
In a mixing bowl, beat the egg yolks and sugar with an electric mixer for about 4 minutes. Add the vanilla and rum, mixing for another minute.
Slowly incorporate the melted chocolate and butter while continuing to mix until smooth.
Using a wooden spoon, gently fold in the flour, cocoa powder, coffee, and salt until fully combined.
Whip the egg whites in a separate bowl until stiff peaks form. Carefully fold them into the chocolate mixture, ensuring the batter stays airy.
Pour the batter into the prepared cake pan and bake for about 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven, let it cool, then unmold.
Decorate by dusting with powdered sugar or serving with whipped cream and fresh berries.
Enjoy your rich and decadent chocolate cake!