How to make
The oven is heated to 360°F (180 °C). The bottom and sides of a round cake pan are covered with baking paper coated with oil and sprinkled with flour. Melt the broken pieces of chocolate in a water bath, stirring continuously. With the mixer on low speed, beat the butter and sugar until white. Add the egg yolks (two at at time) and beat until completely absorbed.
Add the melted and slightly cooled chocolate and continue stirring. Beat the egg whites with a pinch of salt into hard snow, while adding a little powdered sugar. With a spatula, gently mix 1/3 of the beaten whites into the chocolate mixture. Then start adding, while alternating, a little of the sifted flour with a little of the remaining beaten whites and gently mix them with a spatula.
Pour the dough into the prepared mold, flatten the top and put in a preheated oven. Bake for 35-40 minutes. Remove the cake from the oven and allow it to cool. Take it out of the mold and cut it horizontally into 2 parts.
Put the jam with 3 tablespoons of rum in to boil in a pan on the stove. Pass it through a strainer or blend in a blender and let it cool. Coat the bottom with half of the jam, then cover with the second layer, brush with the remaining jam on the top and sides. To prepare the glaze, put the water, butter and sugar on high heat and cook for about 5 minutes until the sugar has melted and the syrup thickens.
Remove from the heat and add in portions the broken into small pieces chocolate and stir until completely melted. Allow the glaze to cool off and when it starts to thicken, coat the cake evenly on all sides with it. Decorate as desired.
