Craig Claiborne’s Rum Chocolate Dessert

I added this to my collection because it is the perfect dessert for a small group. It is somewhere between a pudding and a cake and is one of my favorite chocolate desserts. I serve it with a bit of softly whipped, lightly sweetened, whipping cream.

Craig Claiborne’s Rum Chocolate Dessert
That I only make with Bourbon!
Prep Time: 1 hr | Cook Time: 1 hr 10 min | Servings: 4-6

Ingredients:
4 1/2 tablespoons unsifted all-purpose flour
3/4 cup sugar
5 ounces semisweet chocolate
1 teaspoon dry instant coffee
2 tablespoons boiling water
6 ounces sweet butter, at room temperature
1/4 cup dark rum – I prefer bourbon
6 large eggs, separated
1/4 teaspoon salt
Whipped Cream
1 cup heavy cream
2 tablespoons strained powdered sugar
1/2 teaspoon vanilla extract

Directions:

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 mixed with cocoa powder, 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 1/2 way up.

Serve warm. May refrigerate if needed before serving.