8 eggs separated
8 tablespoon sugar
6 tablespoon sifted all-purpose flour
2 tablespoon cocoa
1 liter heavy whipping cream
200 g semisweet chocolate, broken in small pieces
4 tbsp dark rum
1 cup fine granulated sugar
1/3 cup water
7 oz. semisweet chocolate, broken in small pieces
Preheat oven to 350°.
Grease a baking pan, line base with parchment paper. Grease and flour the paper.
Beat the egg yolks in a bowl. Gradually add the sugar to the yolks (about a tablespoon at a time) beat on high speed until pale, thick and fluffy, about 5-7 minutes. Sift the flour and cocoa over the egg mixture.
(You can use a store bought chocolate glaze if you don't want to make it)