250 gr pure chocolate (If you have access to Belgian ingredients: Callebout has made a variety of pure chocolate especially for cooking, and this is exactly what you need for this recipe)
50 gr. white granulated sugar; 10 gr white vanilla-flavoured sugar
2 or 3 tablespoon dark rum, to taste
2.5 dl full cream
Melt the chocolate 'au bain-marie': in a bowl above almost boiling water.
When it's melted, add the rum and mix well; let this cool down a bit.
In another large bowl, whisk the eggs and the sugar until you get a light mixture filled with air.
Add the chocolate-rum mixture, and with a rubber (or wooden) spoon, mix gently and very carefully.
In yet another bowl, whip the cream until it just starts to thicken. It mustn't be too firm.
Gently fold the cream into the chocolate mixture, until it is blended in perfectly and you get an overall rich, deep brown colour.
Put in 6 wine or desert glasses and allow to cool for at least two hours in the fridge.