INGREDIENTS
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CHOCOLATE SPONGE:
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2 cups all-purpose flour
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2 tsp baking powder
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1/3 cup cocoa powder
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1 cup or 1 1/2 stick (190 g) butter or margarine
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1 cup sugar
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4 egg yolks
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1 cup milk
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1 1/4 tea + 2-3 Tbsp rum
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MARSHMALLOW TOPPING:
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4 egg whites
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1 1/2 cup sugar
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CHOCOLATE GLAZE:
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3 1/2 oz (100 g) chocolate (I used 43%)
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3 1/2 oz (7 Tbsp; 100 g) margarine or vegetable fat