1 tbsp. instant coffee
4 tbsp. dark Jamaican rum
2 oz. unsweetened baking chocolate
1/2 c. sugar
1 tbsp. pure vanilla extract
4 tbsp. hot water
14 oz. semi sweet baking chocolate
6 lg. eggs, room temperature
1 c. chilled heavy cream

Preheat oven to 350 degrees. Place rack in bottom 1/3 of oven. Butter and flour 10" round cake pan and 10" piece of wax paper. Fill a large roasting pan 1/3 to 1/2 with water, place on rack.

Dissolve coffee in hot water. Stir in rum. Add chocolate and melt slowly over double boiler. Break eggs into a medium size bowl and stir over hot water for several minutes until eggs are warm. Add sugar and beat 5 minutes until tripled in volume. Pour cream into metal mixing bowl over larger bowl filled with ice. Beat until cream doubles and holds its shape softly. Whip in vanilla. Beat up chocolate with a whisk. Scrape into egg-sugar mixture. When partially incorporated, fold in whipped cream.

Turn batter into prepared pan. Bake 1 hour. Turn off oven, leave door open and let cake sit 1/2 hour. Remove from roasting pan and let sit on counter in cake pan on counter for 1/2 hour. Unmold onto serving plate. Garnish with powdered sugar or whipped cream. This recipe is incredibly easy, but time consuming. Your family won't believe it's homemade.