Total Calories: 235
1 Place the rack in the center of the oven. Preheat the oven to 350°F. Grease and flour a 9-inch springform pan. Tap out the excess flour.
2 In the bottom half of a double boiler or in a medium saucepan, bring 2 inches of water to a simmer. Place the chocolate and butter in the top half of the double boiler or in a bowl that will sit comfortably over the saucepan. Let stand until the chocolate is softened, about 5 minutes. Stir until smooth. Let cool slightly.
3 In a large bowl, whisk the egg yolks, sugar, rum, and vanilla until thick and well blended, about 5 minutes. Gradually stir in the chocolate mixture
4 Toss the raisins with 1 tablespoon of the flour. Stir the remaining 3/4 cup of flour into the chocolate mixture. Stir in the raisins.
5 In a large clean bowl with clean beaters, beat the egg whites and salt with an electric mixer on medium speed until the whites are glossy and soft peaks form, about 5 minutes. Fold 1/3 of the whites into the chocolate mixture to lighten it. Gently fold in the remaining whites.
6 Scrape the mixture into the prepared pan. Bake 45 to 50 minutes or until the cake is puffed and slight cracks appear on the surface. The cake should be slightly moist when a toothpick is inserted in the center.
7 Let the cake cool in the pan on a wire rack 10 minutes. Remove the rim of the pan and place the cake on a wire rack to cool completely. Sprinkle with confectioner's sugar. Serve at room temperature. Store covered with a large inverted bowl in the refrigerator up to 3 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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