TRIPLE CHOCOLATE TORTE D' AMOR

3 ounces bittersweet chocolate, broken up
3 ounces semi-sweet chocolate, broken up
3 ounces milk chocolate, broken up
1/2 cup butter, cut into 8 pieces
6 eggs, separated, room temperature
1 cup sugar
2 teaspoons dark rum
1/2 teaspoon vanilla
3 Tablespoons powdered sugar

Preheat oven to 375 degrees F. 

Butter and flour an 8-inch springform 
cake pan. 

Melt chocolate with the 1/2 cup of 
butter until smooth. 

Beat egg yolks at high speed with 
a mixer, gradually adding 3/4 cup 
of sugar. 

Beat until mixture is pale yellow 
and thick, about 5 minutes. 

Add chocolate mixture to yolk mixture 
and beat until smooth. 

Stir in rum and vanilla.

Beat whites until soft peaks form. 

Gradually beat in remaining 1/4 cup 
sugar. 

Beat until stiff but not dry. 

Fold whites into chocolate mixture 
and pour into prepared pan. 

Smooth top with spatula.

Bake 15 minutes. 

Reduce oven temperature to 350 degrees F
and bake another 15 minutes. 

Reduce oven temperature to 250 degrees F
and bake 30 minutes longer. 

(Total baking time is 1 hour.)

Turn oven off, prop oven door slightly 
open and allow cake to remain in oven 
30 minutes. 

Remove cake to cooling rack and cool completely. 

Dome of cake will crack and collapse -- press 
top of cake gently to smooth top. 

Remove cake from springform to serving platter. 

Dust top with powdered sugar. 

Serve with lightly sweetened whipped cream 
if desired. 

Serves 8
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