500 gm dark cooking chocolate, chopped 45 ml overproof dark rum 100 gm caster sugar 8 eggs, separated 350 ml pouring cream 50 ml thick creamMelt chocolate, then cool it. Beat egg yolks, sugar and rum until pale. Whisk both creams together until soft peaks form. Beat egg whites until soft peaks form.
Stir chocolate into egg yolk mixture. Fold in cream then egg whites. Pour into two base-lined and well buttered 13 x 23 centimetre loaf tins and place in a baking dish half filled with warm water.
Bake at 180°C for 60 minutes. Reduce oven temperature to 160°C and cook for a further 30 minutes. Remove from water bath and cool in tins. Turn out and wrap in plastic wrap and chill for 2-3 hours or overnight. Slice, using a hot knife, and serve with icecream or cream.