For 8 people
400g cocoa chocolate
200 g soft butter
200 g caster sugar
35 g sifted flour
5 cl of amber rum
Multicoloured sugar beads for decoration
Preheat the oven to 180 °C.
Melt 200 g of chocolate in a bain-marie.
Remove from the heat, add the butter and mix until you have a smooth paste.
separating the whites from the yolks.
In a bowl, whisk the yolks with the sugar until the mixture turns white. While stirring, add the flour, melted chocolate and rum.
Beat the egg whites until stiff then add into the mixture.
Pour the batter into a buttered mould and smooth the surface.
Bake on the grill at half height for 25 to 30 minutes.
Remove the cake and unmould it onto a rack after 10 minutes.
Melt the remaining chocolate in a bain-marie. Add a dab of butter and smooth the icing.
Pour it over the cake and spread it immediately with a flexible spatula over the surface and sides. Sprinkle with multicoloured pearls.
Leave to cool, then place the cake in the fridge for 2 hours