New Year'S Eve Cake

• 9/16 cup butter very soft
• 1 cup sugar
• 6 egg yolks
• 1 1/2 cups dark chocolate e.g. Valrhona
• 1/2 cup espresso strong
• 6 egg whites stiff
• 1 rum
• 1 cointreau optional
• creme fraiche to serve

1. Beat butter until fluffy, add sugar, then egg yolks one by one. Mix for 20 minutes.
2. Melt chocolate with espresso in a bain-marie, let cool. Add chocolate to butter mixture, then add rum (and Cointreau).
3. Carefully fold in stiff egg whites.
4. Pour the mixture into a buttered 28 cm diameter cake pan and bake at 180 u0b0C for 30 minutes.
5. Let cake cool, then wrap it tightly in plastic wrap and put it into the fridge for 3 days (this is necessary for the cake to become thoroughly moist, it's worth the wait).
6. Take out of the fridge 30 minutes before serving. Sprinkle with powdered sugar and serve with a dollop of creme fraiche.

butter, sugar, egg yolks, dark chocolate eg, espresso strong, egg whites stiff, rum, cointreau optional, crueme fraueeche

Taken from www.yummly.com/recipe/New-Year_s-Eve-Cake-1442136 (may not work)