Flourless Chocolate Rum Cake

Yields 1 8-inch cake

Chocolate Rum Cake
6 ounces (1 cup) dark or semisweet chocolate, coarsely chopped
1/2 cup butter, cubed
1/2 cup sugar
4 large eggs
1 1/2 teaspoon vanilla extract
1/2 cup cocoa powder
1/3 cup dark or light rum

Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking pan and set aside.

In a small saucepan over low heat, melt together chocolate and butter, stirring until smooth. Remove from heat, transfer to a mixing bowl, and mix in the sugar. Beat in the eggs one at a time, mixing until smooth between each addition. Stir in the vanilla extract, cocoa powder, and rum until well mixed.

Pour batter into prepared pan and bake for 25-30 minutes, 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.

Chocolate Rum Glaze
4 ounces (2/3 cup) dark chocolate, coarsely chopped
3 tablespoons butter
1 tablespoon rum

In a small saucepan, melt together chocolate and butter, mixing until smooth. Stir in the rum. Spread evenly over cooled cake