Preheat oven to 180°C fan. Grease a small bundtlette pan and dust with sugar.

Separate eggs. Melt the chocolate over a water bath, allow to cool down.

Beat the soft butter until cream. Add half the sugar, vanilla and egg yolks and keep on beating. Add rum, incorporate molten chocolate.

Beat the egg whites with salt and the remaining sugar until stiff.

Gently add bread crumbs, nuts and egg snow to the chocolate dough. Fill up the mould up to two thirds. Add the cake pan into a heatproof baking dish and fill with hot water.

Bake for 45 min.

Preparation of the Chocolate sauce:

Roughly chop the chocolate. Bring cream to a boil. Add cocoa powder and sugar. Pour the hot cream over the chocolate and let the chocolate melt. Stir well and add rum.

For Serving:

Drizzle some rum over the cakes. Serve with chocolate sauce and whipped cream.