Warm Bittersweet Chocolate Rum Torte

1. To prepare custard sauce, whisk together half-and-half, egg yolks, sugar and salt in a heavy saucepan. Cook over medium heat, stirring frequently, until thickened. Cool slightly and stir in vanilla. Cover tightly with plastic wrap and refrigerate several hours or overnight.
2. Preheat oven to 300F. Coat bottom and sides of an 8-inch springform pan with cooking spray.
3. To prepare torte, combine chocolate with rum in a small heavy saucepan. Set pan over very low heat and stir occasionally until chocolate melts and mixture is smooth (or melt in microwave).
4. In a medium bowl, beat butter with a mixer on medium speed until smooth. Gradually add 1/2 cup sugar and beat 2 to 3 minutes or until smooth and fluffy. Add egg yolks and beat 1 minute. On low speed, beat in melted chocolate mixture (which may still be warm) only until thoroughly combined. Add cocoa and beat until incorporated.
5. In another medium bowl, with clean beaters, beat egg whites with salt until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. 6. With a large rubber spatula, gently fold one-fourth of whites into chocolate mixture. Add remaining whites, folding gently. Spoon batter into pan.
6. Bake 40 to 50 minutes. The torte will rise to the top of the pan during baking but will sink dramatically as it cools.
7. To serve, remove sides of springform pan and cut with a sharp knife. Serve with custard sauce. VARIATION: To make a coffee-flavored torte, melt the chocolate with 3 tablespoons Kahlua instead of rum.

Recipe by Greg Patent.

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