Notes: On the show, Laura Calder halved the ingredients and baked the cake in a smaller pan. This written recipe makes a larger cake (9" pan). She also said to add the vanilla, rum and espresso to the chocolate while melting. But, while reading comments about the cake people talked about the chocolate seizing up. Chocolate will seize if liquid is added; I don't know if the amounts given keeps if from doing so; I just know if you add like a tablespoon of any liquid to melting chocolate it will start to clump up. I added the rum, espresso and vanilla to the beaten egg mixture. One other thing is she says to beat the eggs until the consistency of whipped cream. Honestly, I don't think that is possible. I don't have a hand mixer so I was beating my eggs with a large whisk. They might have gotten close to UN-WHIPPED cream but not WHIPPED. Let me know if you try this and use a hand mixer if you ever get the whipped consistency. One other thing is I would like for my cake to be a little thicker so next time I try this I will make in a 8" pan.