Instructions: Preheat oven to 350 degrees. Prepare the cake: Grease and lightly flour a 10-inch springform pan. Set aside. Sift together the flour and baking powder twice. Set aside. In a double boiler, heat the eggs and sugar together, stirring constantly until the sugar melts. Pour the egg mixture into the large bowl of an electric mixer and mix on high for 10 minutes, until eggs are very light and fluffy (the consistency of soft whipped cream). Using a spatula, gently fold in the sifted flour mixture and pour into the prepared springform pan. Bake for 25 to 30 minutes. The cake is done when it springs back when touched in the center.

Remove the cake from the oven and let cool for 10 minutes. Then remove from the pan and continue to cool on wire racks. While cake is cooling, prepare filling. Whip the cream on highest speed of an electric mixer, until soft peaks form. Set aside. In a double boiler, combine the eggs and sugar and cook, stirring constantly, until the mixture coats the back of the spoon and turns a ivory color. (This takes 15 or more minutes.) Remove from heat and stir in the rum. Set aside. In the large bowl of an electric mixer, combine cream cheese and mascarpone, mixing well. Add lemon juice and vanilla. Mix until thoroughly blended. Slowly mix in reserved whipped cream and egg mixtures. Blend gently until well mixed. Slice cake into two horizontal layers. Remove top layer and set aside. Drizzle 1/2 cup of coffee over cake layer. Then spread 1/2 of the cream mixture over cake.

Top with second layer of cake and repeat with remaining coffee and cream.

Sprinkle shredded chocolate on top of last cream layer. Refrigerate 24 hours before serving.

Makes 1 10-inch cake, 10 to 12 servings.

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