How to cook
Mix the butter, sugar and coffee in a pot and allow them to melt on a medium stove. Remove from the heat and add the grated chocolate (8.5 oz (240 g)).
Sift the flour with baking powder, salt and 2 tablespoons cocoa. Add it to the chocolate mixture and stir until everything is homogenized. Add the eggs 1 by 1, while stirring, and rum flavoring to taste.
Lay out a larger oven dish or cake form with baking paper. Pour in half of the mixture, arrange fruits of your choice if you want, then fill up with the remaining mixture. Put it to bake in a preheated 365°F (185 °C) oven for about 50 minutes. Allow to cool before pouring on the chocolate glaze.
To make the chocolate glaze, boil the cream and remove it from the heat, add the grated chocolate, butter and rum flavoring. Stir until you get a homogeneous mixture and pour it over the still warm, but slightly cooled dark chocolate and cocoa cake.
Instead of glaze, you can sprinkle it with cocoa and decorate it with fruits.