Directions: |
Directions:Preheat oven to 350º and place rack in lower third level. Prepare 10 cup cake pan. Choose a roasting pan large enough to hold cake pan easily, fill with enough hot water to come half way up cake pan, and set in oven.
Swirl the coffee and hot water in a medium size saucepan, add the rum , and break up the chocolate into the pan. Bring 2 inches of water to the boil in a larger pan, remove from heat, and set chocolate pan in it; cover and let the chocolate melt while you continue with the recipe.
Break the eggs into the beating bowl, add the sugar, and stir over hot water for several minutes until eggs are slightly warm to your finger-this makes beating faster and increases volume. Then beat for 5 minutes or more, until mixture has at least tripled in volume and forms a thick ribbon when a bit is lifted and falls from the beater; the eggs should be the consistency of lightly whipped cream. Pour cream into a metal mixing bowl. Empty a tray of ice cubes into a larger bowl, cover them with cold water, then set the cream bowl into the larger ice filled bowl. Beat with a hand held mixer, using an up and down circular motion to whip in as much air as possible, until cream has doubled in volume and holds its shape softly. Whip in the vanilla.
Beat up the melted chocolate with a whisk; it should be smooth and silky. Scrape it into the egg-sugar mixture, blending rapidly with a rubber spatula, and when partially incorporated, fold in the whipped cream, deflating cream and eggs as little as possible. Turn batter into prepared cake pan, which will be about two thirds filled. Set it at once in the pan of hot water in the preheated oven. Cake will rise. Bake for about 1 hour or until done. Then turn off oven and leave oven door ajar, and let cake sit for 30 minutes. Remove from oven, still in its pan of water, and let sit for another 30 minutes. Unmold and serve with whipped cream. |
This recipe for Brenda's Birthday Cake, by 