Melt the Chocolate, butter and 100g sugar over a hot waterbath.

Preheat the Oven to 160°F Celsius.

Part the Eggs. Add the Egg Yolk, flour and rum to the mixture.

Whip the egg whites very stiff while adding the Salt and the leftover sugar.

Add the stiff Eggwhites to the mixture.

Fill the dough into a buttered 18cm Form and bake for 30-45 minutes.

Cook the cream with the butter and add the Chocolate after turning off the heat.

Cook 50ml of water with the sugar and add the creme fraiche while stirring. Mix this into the mixture.

Place the cake on a net and cover it with the topping.

Let it cool for 1-2 hours.