MAKES 4-9 SERVINGS \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a040 MINUTES<\/p>\n
1 cup (6oz) dark or semisweet chocolate, coarsely chopped
\n1\/2 cup butter, cubed
\n1\/2 cup sugar
\n4 large eggs
\n1 1\/2 teaspoon vanilla extract
\n1\/2 cup cocoa powder
\n1\/3 cup dark or light rum<\/p>\n
Preheat oven to 375 degrees F. Grease an 8-inch baking pan and set aside.
\nIn a small saucepan over low heat, melt together chocolate and butter, stirring until smooth.
\nRemove from heat, transfer to a mixing bowl, and mix in the sugar. Allow to cool down a bit so the egg does not get cooked when you drop it in the mix. 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.
\nPour 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.<\/p>\n
OPTIONAL Chocolate Rum Glaze
\n4 ounces (2\/3 cup) dark chocolate, coarsely chopped
\n3 tablespoons butter
\n1 tablespoon rum<\/p>\n
In a small saucepan, melt together chocolate and butter, mixing until smooth. Stir in the rum. Spread evenly over cooled cake.<\/p>\n