Separate the egg whites from the yolk. Beat the egg whites well, then add the sugar, water and oil. It is still beaten (no worries are cut). Put the yolks and mix lightly with a spatula, then add cocoa, flour, baking powder, mix lightly with a spatula Bake in a round shape with a diameter of 26 cm, lined with baking paper, for 30 minutes at 170 degrees
Put the whipped cream on the fire in a saucepan, then put the chocolate pieces, let it boil well until all the chocolate melts and then put the gelatin dissolved in a little water, mix until well incorporated. Leave to cool 3 -4 hours. After 4 hours, remove the cream from the cold and mix very well with the mixer at maximum speed, a very good and fine chocolate will result.
Melt the sugar with 3 teaspoons of water, when the sugar has dissolved, add water and let it boil for a few minutes, then remove from the heat and leave to cool. When it has cooled, add the rum essence.
Melt the chocolate and liquid cream on the fire, then leave to cool
Cut the cake top in two, syrup it in abundance with syrup, then put the chocolate cream, spread it evenly and put the second top and they syrup very well. Put the chocolate icing on top and let it cool for 2-3 hours, after which it can be garnished with whipped cream.
The decoration can be made according to preferences or occasion.