GLAZED CHOCOLATE CAKE
Steps:
- Position rack in center of over and preheat to 375. Cut circle of parchment to fit bottom of 8-inch springform pan. Butter paper and sides of pan. Combine flour, baking powder, soda and salt in food processor work bowl and mix 2 seconds. Remove and set aside. Add chocolate to work bowl and chop using 4 on/off turns, process until finely chopped, about 1 minute. Add cocoa and mix briefly. Pour boiling water through feed tube with machine running and mix 15 seconds. Add 1 cup sugar and egg yolks and blend 1 minute, stopping machine once to scrape down sides of bowl. Add butter and mix 1 minute. Add sour cream and run and blend for 10 more seconds. Beat egg whites with electric mixer until firm and glossy. Add remaining 1/4 cup sugar and beat 3 seconds. Spoon egg whites and flour mixture evenly over batter and combine with 4 or 5 on/off turns; do not overprocess. Turn batter into prepared pan, smoothing top with spatula. Bake until toothpick inserted in center of cake comes out clean, about 45 to 50 minutes. Remove cake from oven. Set pan on rack and let cake cool completely. Remove sides of springform and invert cake onto serving platter. Spread glaze over top and sides of cake. Chocolate Glaze: Combine all ingredients except rum in top of double boiler set over hot water. Cook slowly, stirring frequently, until blended and heated through. Remove from heat and stir in rum.
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