For the ganache, chop 300 g chocolate. Heat the cream and remove from the stove. Melt the chocolate in it while stirring. Pour into a mixing bowl. Let it cool down. Cover and chill for at least 5 hours, preferably overnight.
For the caramel cream, simmer the can of sweetened condensed milk in a pot covered with water for about 2 hours (add water if necessary). Take it out and let it cool down.
Preheat the oven for the dough (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (20 cm Ø). 200 g chocolate.
into pieces. Melt in a hot water bath. Separate two eggs. Cream butter, sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer. Stir in both egg yolks and 4 eggs one after the other.
Stir in chocolate. Mix flour, 2 tablespoons of cocoa and baking powder. Fold into the chocolate cream, stir in rum. Beat egg whites until stiff. Fold in portions. Smooth the dough in the mould. Bake in a hot oven for about 50 minutes (chopstick test).
Take out the cake. Let it cool down in the mould. Carefully remove from the mould and cut through horizontally 3 times. Open the condensed milk tin and stir the caramel cream until smooth. Approx. 1⁄3 Spread the cream on the bottom cake base.
and 3. place the floor on top and coat it in the same way. Place the top floor on top.
Whip the cold ganache with the whisks of the mixer until creamy. Spread the cake with about half the ganache all around. Fill the rest of the ganache into a piping bag with a large perforated nozzle. Spray the tuffs close together on the cake.
Keep cool until serving. Sprinkle with the rest of the cocoa.