12 oz. bar bittersweet chocolate
2 cups all purpose flour
1/4 tsp. salt
1 1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
4 eggs, at room temperature
1 tbsp. vanilla
1/4 cup dark rum
1/2 cup coarsely chopped toasted almonds or hazelnuts (optional)

Makes 16 Slices

Recipe from Chatelain Cook Book
 

Preheat oven to 325 degrees.  Lightly grease the bottom and sides of a 9" springform or cake pan.  Line the bottome with waxed paper.

Melt chocolate in top of a double boiler set over simmering water, stirring often, until smoooth.  Or place in a 4 dup (1L) microwave safe measuring cup.  Microwave, uncovered, on med. for about 3 min.  Stir after each min.  Remove from the microwave before the chocolate looks completely melted.  Then, stir until smooth.  Set aside

Blend flour and salt together in a bowl.  In a large mixing bowl, beat butter with sugar, using and eletric mixer, until fluffy.  Add eggs, all at once, and beat just until combined.  Gradually beat in melted chocolate, banilla and 2 tbsp. rum.  Then, gradually beat in flour mixture, just until and evn color is reached.  Do not overmix.  Stir in nuts.

Turn into prepared pan.  Bake in the centre of the oven for 55 min. or until a cake tester inserted in the center should still be slightly moist since the cake firmsup as it cools.

Leave the cake in the pan and place  it on a rack.  Rush some rum over the hot cake and let it sit for 30 min.  Then, run a knife around the inside edge of the pan.  Remove the sides and bottom of the springform pan.  Brush the top and sides of the cake with remaining rum.

Refrigerate, if not serving right away, but bring to room temature before serving.