1 1/2 c. butter
1 lg. pkg. semi-sweet chocolate chips
4 oz. unsweetened chocolate
1 1/4 c. sugar
1/4 c. dark rum
1 1/2 tsp. vanilla
8 eggs

Preheat oven to 325 degrees. Melt butter, chocolate and sugar in large saucepan over low heat, stirring frequently. Remove from heat and add rum and vanilla. Beat eggs in, one at a time. Pour into greased 10 inch springform pan. Put springform (outside of which should be wrapped in foil) into a larger pan. Fill larger pan with 2 inches warm water. Bake 50 to 55 minutes or until toothpick comes out clean. Keep cake in larger pan of water for about 15 minutes. Remove from water and cool.