150 grams sugar
120 grams butter
60 grams flour
10 grams unsweetened cocoa (2 levelled tablespoons)
2 teaspoons rum (or rum extract)
Using an electric mixer, beat together the eggs and sugar, until pale and thick. Melt the butter (over low heat or in the microwave), whisk in the cocoa until well combined, then drizzle it in into the egg batter, beating constantly. Add the rum (or rum extract) to the batter, and then mix in the flour, using a whisk or a wooden spoon. Grease a 23 cm spring form pan; pour in the batter and bake, in a preheated oven, at 175˚C, for 20-22 minutes, until a toothpick inserted into the cake’s edge comes out clean. Serve with whipped cream.