Rum and Chocolate Soaked Pudding

Separate the egg whites from the yolks. In a bowl, beat the yolks with the sugar until the mixture is smooth.

Sift the flour together with the unsweetened cocoa powder and gradually add it to the yolk mixture, alternating with the milk and oil, until you achieve a smooth batter.

Add the baking powder to the sponge cake batter, mixing gently with folding motions, and incorporate the egg whites whipped to stiff peaks.

Pour the batter into a mold that has been greased with butter and dusted with flour.

Bake in a preheated oven at 180°C (350°F) for 45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven.

In a saucepan, combine the sugar and water and cook for 5 minutes until the sugar has dissolved.

Add the rum and let it evaporate by cooking for one more minute.

Without removing the sponge cake from the mold, soak it with the syrup, piercing it with a skewer or thin knife to ensure the syrup penetrates well. Let it cool in the mold.

Once the sponge cake is cool, remove it from the mold and cover it with the semi-sweet chocolate coating, previously melted using a double boiler.