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1
Prepare all ingredients.
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2
Cut the chocolate bar in half.
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3
Finely chop one half and chop the other roughly.
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4
Put the batter and finely chopped chocolate into a bowl.
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5
Melt the chocolate in a double broiler.
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6
Add the sugar to mix in.
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7
Then add the egg and mix all together.
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8
If you want, add the rum.
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9
Sift the flour, cocoa powder and baking powder, and add to the bowl.
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10
Mix until smooth.
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11
If the batter gets hard, then use a double broiler to warm it up.
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12
When the flour has mixed well, add the rest of the roughly chopped chocolate.
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13
Mix it all together well.
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14
Line paper into the cake mold.
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15
I used a heart shaped mold and parchment paper.
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16
If you don't have it, use normal parchment paper.
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17
Pour the batter into the mold.
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18
Bake for 20 - 25 minutes in a preheated 200C oven.
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19
If the centre puffs up too much, turn the mold upside down and let it cool.
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20
This helps the centre to flatten.
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21
Cut out a heart with cooking paper.
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22
Place plastic wrap on a table, place the cake, and put the heart shaped paper on, sprinkle on the powdered sugar.
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23
Remove the paper with a bamboo skewer.
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24
Place the cake on a doily.
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25
It's done.
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26
It has a crispy surface and soft inside.
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27
The crispy chocolate texture enriches the cake.
