Instructions:
1. Prepare the sponge cake:
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Preheat oven to 180°C (350°F).
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Beat eggs with sugar until fluffy and pale.
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Sift flour, cocoa, and baking powder together.
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Gently fold the dry ingredients into the egg mixture.
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Pour into a greased or lined baking pan.
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Bake for 20-25 minutes. Let cool and cut into rectangular pieces.
2. Make the syrup:
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Boil water with sugar until dissolved.
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Remove from heat and add rum essence. Let cool.
3. Prepare the chocolate cream:
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Heat milk in a saucepan.
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In a bowl, whisk egg yolks, sugar, cocoa powder, and flour.
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Gradually pour hot milk into egg mixture while whisking.
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Return mixture to saucepan and cook over medium heat until thickened.
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Remove from heat and let cool.
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Beat butter until fluffy, then gradually add cooled chocolate custard, mixing well.
4. Assemble the cake:
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Dip each sponge piece briefly in syrup.
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Spread chocolate cream generously on each piece.
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Stack if desired or keep single layers.
5. Prepare the glaze:
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Heat cream until almost boiling.
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Pour over chopped chocolate and stir until smooth.
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Pour glaze over each piece of cake.
