9 squares semi-sweet chocolate
1/4 c. strong black coffee
6 eggs
3/4 c. sugar
1 tbsp. rum

Break the chocolate into small pieces. Place in an oven-proof dish with the coffee and melt in the microwave oven until creamy, or melt in a bowl over a pan of hot water. Break the eggs, separating the yolks from the whites. Beat the yolks, and with half the sugar, until pale and creamy. Add the rum and combine with the melted chocolate.

Whisk the egg whites until they form stiff peaks, then sprinkle them gradually with the rest of the sugar. Fold carefully into the chocolate cream mixture. Chill in the refrigerator until you are ready to serve. Chill at least 4 hours before serving.