For packing and decorating:
Stir the first 3 ingredients in large saucepan on Medium-high heat until the sugar melted also cream boils. Removing from heat. Adding 21 ounces chocolate; Whisk until melted and smooth. Whisk in rum and vanilla. Transfer a cup of the warm chocolate mixture to a small bowl. Whisk the remaining 2 ounces of chocolate in the batter in a bowl and set aside for garnish. Cover, covering; Permit stand at room. Transfer the remaining chocolate mixture to a large bowl to be used as a filling. Cool until cool and thick, for at least 6 hours and 1 day.
For the drink:
Stir the water and sugar in a small saucepan over low heat until the sugar dissolves. Removal from heat; Mix in rum. Cover and leave until one day.
For the cake:
Preheat oven to 350 degrees Fahrenheit. 9 ” x 9 ” x 2 ” Butter Metal Baking Tray. Bottom line with waxed paper. Butter paper. Blend vanilla also coffee Powder in a cup; Vortex to melt the coffee. Sift flour, cocoa and baking soda in a small bowl. Using an electric mixer, beat the egg yolk and 1/2 cup of sugar in a medium bowl until very thick and light in color, about 3 minutes. Whisking in vanilla & coffee blending . Employ clean, dried beaters, whisking egg whites, cream of tartar & salt in a large bowl To smooth peaks form. Gradually add 1/4 cup of the remainder sugar, & beat until solid, but not dry. Adding 1/3 of egg white to egg yolk mixture. Adding half of flour mixture. Fold half of the remaining egg white, add the remaining flour mixture, then add the remaining white. Transfering mixture to prepared pan; Sweetly spread until thickening.
Bake the cake until puffed with the tester inserted in the middle and coming out clean, about 18 minutes. Cool in skillet on rack (cake may shrink a bit).
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