Instructions

• • Preheat oven to 325 F. Line a 9 inch cake tin with parchment.
• • Melt the chocolate over a medium flame in a double boiler and let cool 15 minutes.
• •Whisk the brown sugar and butter in a stand mixer until fluffy and well incorporated.
• • Add the coffee and rum and whisk again.
• Gradually add the melted and cooled chocolate and beat until well mixed.
• Add the eggs one by one and beat again until incorporated. The mixture will be thick and gooey.
• • Pour into cake pan. Bake 60-70 minutes until a toothpick inserted in the middle comes out with some crumbs attached to it.
• • Using a knife run it gently around the cake. This prevents it from cracking as it cools
• • Let cake cool in the pan about 2 hours•
• Cover pan with foil and refrigerate 2-3 hours or overnight.
• Remove and unwrap and unmold.
• .
• For the ganache melt the chocolate and cream to a smooth consistency in a double boiler or in a bowl over a water bath. Cool 5 minutes and then slowly pour over the cooled cake. Smoothen with a spatula until all sides are covered and let sit until chocolate stops dripping.
• Cover the cake with a loose lid that won't damage the ganache. Chill again until the ganache has set.
• To serve remove and unwrap and unmold.
• Let cake sit, covered about 20 minutes.
• Serve as is or with whipped cream.