9 eggs, separated, room temperature
1 Tbsp. dark Rum
1/4 tsp. pure vanilla extract
1/4 tsp. cream of tartar
8 Tbsp. sugar
12-oz semisweet chocolate, melted
6 Tbsp. sweet butter, melted
3 Tbsp. cornstarch
2 Tbsp. cocoa, unsweetened
10 Italian macaroons, finely ground
Preheat oven at 375° F. Butter and flour 3 9-inch round cake pans
Beat egg yolks until they are pale yellow and form a ribbon when beaters are
lifted. Beat in rum and vanilla extract. Beat egg whites with cream of tartar to
soft peaks. Add sugar 1 Tbsp at a time and continue beating until stiff.
Stir in semisweet chocolate and butter into egg yolks until well combined.
Gently fold in 1/4 of egg whites to lightly the batter, then gently fold in
Stir together cornstarch and cocoa, combine with ground macaroons. Gently fold
Divide batter among cakes pans. Bake only 20 minutes.
Cool 10 minutes in pan (cake will fall slightly).
Spread with your favorite frosting.
Note: No flour in this recipe.