Chocolate Truffle Cake (huge)

• 5 egg yolks
• 50 grams sugar
• 3 egg whites
• 30 grams sugar
• 40 grams flour
• 15 grams cocoa powder
• rum (optional)
• 200 mls cream
• 200 grams butter
• 400 grams chocolate
• 50 ml rum
• 700 ml cream (whipped)
• 150 grams chocolate
• 120 ml cream
• 30 grams butter

1. Beat yolks and sugar till light and fluffy
2. Beat whites with sugar
3. Fold all mixtures together
4. Bake in large oblong or square tin at 230 degrees till cooked - 5-10 minutes
5. Brush cooled cake with run if desired
6. Bring cream and butter to boil and add chocolate
7. Stir till smooth
8. Stir in run and allow to cool slightly -  to room temperature
9. Add 1/4 of whipped cream and gently fold through.
10. Pour back into remaining cream and amalgamate
11. Pour onto sponge base and chill well
12. Bring cream to boil with butter and stir in chocolate till smooth
13. Cool slightly and pour over the truffle mix
14. Chill well and cut with warm knife