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1
Sift the flour and cocoa powder.
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2
Separate the egg yolks and whites.
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3
Preheat the oven to 160C.
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4
Finely chop the chocolate.
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5
Melt together with the butter in a double boiler.
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6
Make a meringue with the egg whites by adding 10 g of sugar in 3 batches, whipping until stiff peaks form.
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7
In a separate bowl, cream the egg yolks and 20 g of sugar until white.
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8
Whisk cocoa powder into the chocolate mixture.
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9
Combine well.
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10
Add the creamed egg yolks from Step 4, as well as the rum.
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11
Mix again.
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12
Whisk 1/3 of the meringue into the batter.
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13
Then change to a rubber spatula and fold in the remaining meringue in 2 batches.
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14
Use a fold-and-cut motion to combine the flour.
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15
Pour into a mould, smoothing the surface with a rubber spatula.
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16
Bake for 30 - 35 minutes.
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17
After the cake has cooled down, remove from the mould and sprinkle on cocoa powder with a tea strainer.
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18
Double the amount of ingredients if you're planning to use a 18 cm mould.
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19
The baking time is the same.
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20
Powdered sugar was used as a topping here.
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21
When giving this as a gift, presenting it on a lace paper dolly wrapped in a cellophane bag prevents the cake from losing its shape.
