For the rum slices, first cream the sugar, butter and yolks until fluffy. Then stir the softened, liquid chocolate into the mixture and also slowly add the nuts, flour and baking powder.
Beat the egg whites until stiff and fold into the mixture together with the cinnamon.
Spread the dough on a baking tray covered with baking paper and bake in a preheated oven at 180 °C for about 30 minutes.
For the glaze, mix the powdered sugar and rum and spread on the cake while it is still hot. Cut the rum slices into pieces immediately, as the glaze can break unsightly later when cutting.
Preparation Tip:
If you like, serve a little whipped cream with your rum slices.
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