How to make
In a container in a water bath on low heat, melt the butter, crushed chocolate and sugar. Add the cinnamon, ground biscuits, finely ground nuts and mix them well with the rum essence.
Place a piece of foil in each dessert cup, which needs to spill out of the cups, and then grease them. Distribute the mixture into the cups and smooth off the tops by pressing down. Put the quick cakes with nuts in the refrigerator for 2-3 hours to tighten and for the biscuits to absorb all the flavors.
When serving, invert each cake onto a plate and remove its foil. Sprinkle it with chocolate topping and coconut flakes, if desired. You can serve it with fruits or ice cream.
