Recipe: Chocolate Soufflé Cake

One 9-inch cake, 10-12 servings

When I worked on this recipe, I thought that 14 ounces made this cake almost too chocolatey. A friend who I had invited over to taste this said, "Too much chocolate? Is that possible?" Hmmm.... So feel free to use the additional 2 ounces of chocolate if you wish.

12 ounces bittersweet chocolate (or 14 ounces, if you want!)

1/4 cup dark-brewed coffee

2 tablespoons dark rum

3/4 cup + 2 tablespoons heavy cream

5 large eggs, at room temperature

1/3 cup granulated sugar

1. Butter a 9-inch springform pan. If you suspect it's warped, wrap the bottom and up the sides with a sheet of foil.

2. Preheat the oven to 325 degrees and adjust the oven rack to the lower third of the oven.

3. Coarsely chop the chocolate, and melt it with the coffee, rum and 2 tablespoons of heavy cream in a large, heatproof bowl set over a pan of hot water. Remove from heat and set aside.

4. Whip the cream until it forms soft, creamy peaks. It should not be too stiff.

5. Beat the eggs and the sugar with an electric mixer until it forms a ribbon when you lift the beater, about 4 minutes.

6. Fold one-third of the whipped eggs into the chocolate, then fold in the remaining eggs. Fold in the whipped cream.

7. Scrape the batter into the springform pan and set the springform pan into a larger pan. Pour in warm water until it reaches halfway up the side of the cake pan.

8. Bake the cake for 45 minutes. It will feel soft in the center, but will firm as it cools. Remove from water bath and cool on rack for 1 hour.

9. Slice with a length of dental floss pulled taut between your fingers, or use a sharp knife.

Serve with whipped cream, ice cream or crème anglaise....and chocolate sauce!

Note: Feel free to substitute another flavoring for either the rum or coffee (or both). Black tea or another liquor are worthy additions to this cake.