6 oz Butter At Room Temperature,
Plus Butter For Greasing
The Cake Pan.
5 oz Semisweet Chocolate
1 c  Coffee, Reduced To 3 TBLS
4 1/2 tb Unsifted Unbleached Flour
(This measurement is right.
Very little flour is used
In this cake)
3/4 c  Sugar
Pinch Of Salt
1/4 c  Rum, Meyers Preferred
6 lg Eggs, Separated

Preheat the oven to 340 degrees F and butter the cake
pan.

Melt the butter and chocolate over hot (Not boiling)
water in a double boiler. Add the coffee and whip
well with a wire whisk. Remove from the heat and
gradually whip in the flour, sugar, and slat. Whip in
the rum. Mix in the egg yolks.

Beat the egg whites until stiff but not dry, and fold
into the cooled chocolate mixture. Place in a water
bath and bake for 1 hour and 10 minutes. Cake is done
when a toothpick inserted in the center comes out
clean.