Instructions: For The Cake:
Butter and flour a 10-inch springform pan with 1 tablespoon of the butter.

Line the pan with waxed paper.

Melt the chocolate and the remaining butter over low heat in a heavy nonstick saucepan. Pour into a bowl. Stir in the Grand Marnier, rum, vanilla and flour.

Beat the egg yolks with half of the sugar in a mixer bowl until pale yellow. Stir into the chocolate mixture.

Beat the egg whites in a mixer bowl until soft peaks form. Add the remaining sugar gradually, beating until stiff peaks form. Fold into the chocolate mixture. Pour the mixture into the prepared pan.

Bake at 275 degrees for 1 hour and 20 minutes. Cool on a wire rack. Remove side of pan.

For The Rum Cream:
Beat the cream in a mixer bowl until soft peaks form. Add the Grand Marnier, rum and vanilla, beating constantly. Add the sugar gradually, beating until stiff peaks form.

To Assemble:
Slice the cake. Dust with the confectioners sugar

Spoon a dollop of the rum cream on each serving. Garnish with orange zest.

Note:
My mother-in-law, Carolyn Burch, made this delicious dessert for a Sunday night dinner and I was so impressed I prepare it quite often now in the restaurant.

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