8 ounces unsweetened chocolate
2 teaspoons instant coffee
2 teaspoons rum
2 tablespoons boiling water
1/2 teaspoon vanilla extract
2 cups confectioners' sugar
2 tablespoons arrowroot
1 cup heavy cream
One 10-ounce package frozen strawberries in light syrup, thawed
One pint vanilla ice cream
One pint fresh strawberries
Preheat the oven to 350 degrees F. Lightly butter and flour an 8-inch round loose-bottomed cake pan.
Melt the chocolate and allow it to cool to room temperature, about 15 minutes. Place the melted chocolate into a mixing bowl and blend in the instant coffee, rum, and boiling water.
Break the eggs into a second mixing bowl. Whisk in the vanilla extract. In a third bowl, mix the confectioners' sugar with the arrowroot and whisk that mixture into the egg mixture. Using an electric beater, beat the egg mixture until it is about double its original volume, that should take about 4 minutes.
In a mixing bowl, beat the heavy cream until it is stiff and stands in peaks. Combine the chocolate mixture with the egg mixture. Then fold in the whipped cream. Pour the mixture into the prepared cake pan, and bake for 1 hour, or until the center of the cake is fully cooked.
Remove the pan from the oven and let cool on a rack. Meanwhile, puree the defrosted strawberries in a food processor or blender until you have a sauce.
Cut the cake into slices. Place some of the berry sauce on serving plates and shake the plates until you have a thin coating of the sauce covering most of the plate. Put a piece of the cake onto the sauce. Put a scoop of the ice cream on the cake and garnish each slice with the fresh berries.
Active Time: 20 Minutes
Total Time: 1 Hour 35 Minutes
Yield: 10 Servings