Rci Flourless Chocolate Cake

• 12 ounces semi-sweet chocolate chips
• 1 tablespoon pure vanilla extract
• 1 tablespoon dark rum
• 1/4 cup strong coffee
• 5 large eggs
• 1/2 cup granulated sugar
• 3/4 cup heavy cream
• whipped cream
• fresh fruit
• mint leaf (to garnish)

1. Preheat oven to 325u0b0F
2. Coat a 10" springform pan with a double thickness of aluminim foil to prevent water from seeping inches
3. Chill a large mixing bowl.
4. Place the chocolate, vanilla, rum & coffee in the top of a double boiler set over 1" simmering water. Whisk until chocolate is smooth and no small lumps remain.
5. Turn off heat and remove mixture from hot water. Transfer to large bowl and let cool.
6. In medium bowl, combine eggs and sugar. With electric mixer, beat until pale.
7. Add 1/4 of the chocolate mixture and beat until incorporated.
8. Pour this mixture into remaining chocolate mix. Stir until combined.
9. Whip cream in chilled bowl until soft peaks.
10. Fold whipped cream into chocolate mix until combined.
11. Pour into prepared pan and cover top with aluminum foil.
12. Place in roasting pan and pour boiling water into pan to come halfway up the outside of cake pan.
13. Bake for 30 minutes or until small cracks appear on the surface.
14. Remove from oven and let cool to room temperature.
15. Chill in refrigerator overnight. Unmold and garnish.

semisweet chocolate chips, vanilla, dark rum, coffee, eggs, granulated sugar, heavy cream, whipped cream, fresh fruit, mint leaf

Taken from www.food.com/recipe/rci-flourless-chocolate-cake-128038 (may not work)