Categories: Cakes 
      Yield: 1 servings 
  
      6 oz Butter At Room Temperature, 
           Plus Butter For Greasing 
           The Cake Pan. 
      5 oz Semisweet Chocolate 
      1 c  Coffee, Reduced To 3 TBLS 
  4 1/2 tb Unsifted Unbleached Flour 
           (This measurement is right. 
           Very little flour is used 
           In this cake) 
    3/4 c  Sugar 
           Pinch Of Salt 
    1/4 c  Rum, Meyers Preferred 
      6 lg Eggs, Separated 
  
  Preheat the oven to 340 degrees F and butter the cake pan. 
   
  Melt the butter and chocolate over hot (Not boiling) water in a double 
  boiler.  Add the coffee and whip well with a wire whisk. Remove from 
  the heat and gradually whip in the flour, sugar, and slat. Whip in 
  the rum. Mix in the egg yolks. 
   
  Beat the egg whites until stiff but not dry, and fold into the cooled 
  chocolate mixture.  Place in a water bath and bake for 1 hour and 10 
  minutes.  Cake is done when a toothpick inserted in the center comes 
  out clean.