1. Melt the chocolate for the layer in a water bath. Let it cool. Beat the softened butter with the sugar, add the yolks 1 by 1 and the cooled chocolate. Slowly add the sifted flour.
2. Beat the whites with a pinch of salt into hard snow and carefully add them to the chocolate mixture.
Bake in a cake form with baking paper at 356°F (180 °C) for about 40 min. The middle of the cake needs to be slightly creamy!
3. Heat the confectionery cream on the stove and add the pieces of dark chocolate to it. Let it melt and leave it to cool for 2 hours in the fridge. Then beat with a mixer to a fluffy cream. Add the rum.
4. Cut the cake layer into 2 and fill it with 2/3 of the cream. Use the rest of the cream to decorate the cake on top.