Small Flourless Rum Chocolate Cake

• 6 ounces dark chocolate, coarsely chopped
• 1/2 cup butter, cubed
• 1/2 cup demerara sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1/3 cup rum (dark or light)
• chocolate- rum glaze
• 4 ounces dark chocolate, coarsely chopped
• 3 tablespoons butter
• 1 tablespoon rum
• 1/2 teaspoon vanilla extract

1. Melt together chocolate and butter over low heat, stirring until smooth. Remove from heat and transfer to a mixing bowl.
2. Add sugar, mix for 1 -2 minutes until melted.
3. Beat in the eggs one at a time, mixing until smooth between each addition.
4. Stir in the vanilla extract, cocoa powder, and rum until well mixed.
5. Pour batter into the greased 8-inch baking pan and bake for 25-30 minutes at 190u0b0C, or until a toothpick inserted into the center comes out relatively clean with a few crumbs. Do not over-bake or the cake will become dry. Allow cake to cool in pan for 5 minutes before inverting onto a serving plate.
6. Meanwhile, prepare the glaze: in a small saucepan, melt together chocolate and butter, mixing until smooth.
7. Stir in the rum and vanilla extract.
8. Spread evenly over cooled cake.

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Taken from www.food.com/recipe/small-flourless-rum-chocolate-cake-539065 (may not work)