Prepare dough for Genoise base. Whip eggs and sugar. Mix flour and cocoa powder together. Melt butter and add a spoon of whipped eggs. Carefully mix flour into whipped eggs and afterwards add butter. Fill the cake ring and bake it for 15 minutes at 180°C. Wait until cool.

Split baked base into two layers. Cut top layer to be ∅16cm. Put bottom layer in cake ring and sprinkle it with sweet water.

Prepare chocolate filling. Soak gelatin in cold water. Melt both chocolates together and add 50g of heavy cream. Melt gelatin and add it to chocolate. Whip heavy cream up to 2/3 and mix it in chocolate mixure. Pour mixure in cake ring, add smaller layer. Sprinkle it with sweet water. Cool down in refridgerator.

Prepare zabaione filling. Soak gelatin in cold water. Whip yolks and sugar until puffy and sugar is absorbed. Put yolks in bain-marie and continue whiping. Add rum gradually and heat until yolks reach 82°C and then take it off heat. Mix in gelatin and let it cool down below 30°C. Whip heavy cream up to 2/3 and mix it in. Pour mixure in cake ring, on top of smaller layer. Cool down in refridgerator.

Prepare white chocolate finishing. Melt chocolate and mix in oil. Glaze the cake on top. Remove cake ring and then decorate.