Chocolate Mousse Cakes

1-1/4 C. sugar, divided
1/2 C. unsweetened cocoa
2 T. flour
1/8 t. salt
3/4 C. water
5 oz. bittersweet chocolate, finely chopped
1 T. dark rum
1 t. vanilla
2 large eggs
1 large egg white
cooking spray

Combine 3/4 C. sugar, cocoa, flour & salt in a small saucepan. Add water; stir well with a whisk. Bring to a simmer over medium heat; cook 2 minutes, stirring constantly. Place chopped chocolate in a large bowl. Pour hot cocoa mixture over chocolate; stir until melted. Stir in the rum & vanilla.
Place 1/2 C. sugar, eggs, and egg white in a mixer bowl, beat at thigh speed for 6 minutes. Gently fold the egg mixture into the chocolate mixture.
Divide batter evenly between ten 4 oz. ramekins coated with cooking spray. Place in a 13x9x2" baking pan, add hot water to the pan to a depth of 1". Bake at 350° for 25 minutes, or until puffy & set. Serve warm.

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