To make the rounds for cutting, beat the egg whites into beaten egg whites. Make a drift with the butter, yolks and sugar.
Stir in grated chocolate, flour and a little baking powder and fold in the beaten egg whites.
Spread on a baking tray and bake at 160°C for about 25 minutes. Make the glaze with the powdered sugar and rum and spread it still on the hot cake.
When cooled, cut out small rounds with a shot glass.
Preparation Tip:
Enjoy the rummonde with coffee or tea.
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