• Mix together all the ingredients until homogeneous and bake for 180°C 18-20 minutes.
  • Let it cool.
  • Crash the cake base with Carat Ganache and rum until mixed.
  • Round and chill for about 1 hour.
  • Melt the Carat in a microwave in 30 seconds interval.
  • Dip the chilled round cakes into the chocolate.
  • Decorate with sprinkles, chopped nuts, etc.