BUTTER A 9-INCH SPRINGFORM PAN. IF YOU SUSPECT IT’S WARPED, WRAP THE BOTTOM AND UP THE SIDES WITH A SHEET OF FOIL. (I USE A 9 1/2 INCH SPRINGFORM PAN BECAUSE WHEN I FIRST BAKE THIS CAKE, IT OVER-FLOWED WHILE BAKING- OLIVE)

PREHEAT THE OVEN TO 325 F DEGREES AND ADJUST THE OVEN RACK TO THE LOWER THIRD OF THE OVEN.

COARSELY CHOP THE CHOCOLATE, AND MELT IT WITH THE COFFEE, RUM AND AND THE CREAM IN A HEAVY BOTTOM SAUCEPAN OVER MEDIUM HEAT. REMOVE FROM HEAT AND SET ASIDE.*

BEAT THE EGGS AND THE SUGAR WITH AN ELECTRIC MIXER UNTIL IT FORMS A RIBBON WHEN YOU LIFT THE BEATER, ABOUT 4 MINUTES.

FOLD ONE-THIRD OF THE WHIPPED EGGS INTO THE CHOCOLATE, THEN FOLD IN THE REMAINING EGGS. FOLD IN THE WHIPPED CREAM.

SCRAPE THE BATTER INTO THE SPRINGFORM PAN AND SET THE SPRINGFORM PAN INTO A LARGER PAN. POUR IN WARM WATER UNTIL IT REACHES HALFWAY UP THE SIDE OF THE CAKE PAN. ( I USUALLY SKIP THIS STEP BECAUSE I DO NOT A LARGER PAN. AS AN ALTERNATIVE TO BAINE MARIE, I PUT A SMALL DEEP BAKING PAN ON THE BOTTOM OF THE OVEN THEN FILL IT HALFWAY WITH BOILING WATER. -OLIVE)

BAKE THE CAKE FOR 45 MINUTES. IT WILL FEEL SOFT IN THE CENTER, BUT WILL FIRM AS IT COOLS. REMOVE FROM WATER BATH AND COOL ON RACK FOR 1 HOUR.

POUR CHOCOLATE GANACHE ON TOP AND GARNISH WITH MORE GRATED CHOCOLATE. SERVE WITH YOUR FAVORITE CUP OF COFFEE.

MAKE THE SAUCE/GANACHE:

HEAT CREAM IN A SMALL SAUCEPAN OVER MEDIUM HEAT; WHEN BUBBLES START TO APPEAR, TURN OFF FIRE THEN ADD GRATED CHOCOLATE. STIR UNTIL CHOCOLATE IS MELTED, COOL THEN POUR ON TOP OF THE COOLED CHOCOLATE CAKE.