For biscuit

6 eggs
6 tablespoons of sugar
7 tablespoons of flour
3 tablespoons cocoa
1 baking powder (10 g)
1 tablespoon rum
Beat eggs with sugar and add cocoa, baking powder and rum. Bake at 150 C degrees in a rectangular pan oiled and floured. Let it cool down nicely after baking.
For syrup
1 cup water
1 cup sugar
Let water and sugar cook for 10 minutes and let it cool down. The lukewarm syrup is poured over cooled biscuit. Cup size is 250 ml.
For cream
1 liter of milk
200 g of sugar
10 tablespoons of flour
2 bags of vanilla sugar (2x10g)
250 g of margarine or butter
2 tablespoons of sugar in powder
Boil 750 ml of milk with 200 g of sugar, and in the remaining 250 ml milk, dissolve the flour. After boiling, add the dissolved flour and boil to low heat until it is thick and let it cool down.
Aside, beat the margarine with 2 tablespoons of sugar in powder and 2 vanilla sugar packs and after finely mixed with a mixer, add this mixture to the cooled cream and mix well. Apply this cream over the biscuit previously poured with syrup. Place the pan in the fridge and prepare the chocolate glaze.
For chocolate glaze
200 g of chocolate for cooking
140 g of margarine or butter
1 tbs oil
1 tbs rum
Melt the chocolate and margarine on steam and add the oil and the rum. Apply the glaze moves over the cool cream. Return the pan in the refrigerator again.
It’s the best to eat this cake the next day.