How to make
For the layers, beat the butter with the powdered sugar until you get a smooth cream. Beat the egg yolks with half of the crystal sugar and add a pinch of salt.
Melt the chocolate, mix in the rum essence until slightly cool and then gradually add it to the butter, alternating with the egg mixture.
Stir until everything becomes homogenized. Sift the flour, baking powder and cocoa. Beat the egg whites with the remaining sugar. Again, while alternating between them, pour in the dry ingredients and egg whites to the rest of the mixture.
From this mixture, bake two layers in an oven dish with baking paper in a preheated 360°F (180 °C) oven.
For the cream, pour the milks in an oven dish with the sugar and bring to a boil. Beat the yolks with the starch and while stirring continuously, add the milk. Stir until thickened. Then cool the cream and stir it with the beaten to snow egg whites.
Separately, beat the butter and powdered sugar to a fluffy cream. While adding a spoonful of the milky cream to the butter at a time, homogenize it. Put the cream in the refrigerator while you prepare the glaze.
For it, heat the cream and add the crumbled chocolate. Wait 1 minute, add the cocoa and butter, stir until homogeneous. Put the first layer in a suitable platter. Moisten it with some rum or liqueur; this is done easiest with a spray bottle.
Stick the syrupy layers together with cream and put the cake for a few hours in the refrigerator. If the glaze has hardened, you can melt it briefly on the stove.
Dip whole strawberries in it halfway to make the decoration. Then cover the cake with glaze and decorate with the chocolate strawberries.
Make additional decorations if desired.
