Turn on the oven to heat at 180°C. the Yolks separated from the whites. RUB the yolks with the sugar (150 g.) Mix the flour with the baking powder. Butter with chocolate melt over low heat or in the microwave, add cocoa and stir until smooth. Proteins, beat with salt in a solid foam.

Mix well the flour, egg yolks, chocolate and sour cream until smooth. Add essence, rum, prunes, egg whites, mix.

The dough is put into the form (I have silicone 25 cm in diameter with high sides) and bake for about 30 minutes. [b][i]note: silicone molds need only a little grease with vegetable oil.[/i][/b]

While the pie is baked, [b]make cream:[/b] pre-heat the soaked gelatin with a small amount of cream to dissolve; whisk the remaining cream with sugar in a solid foam, gradually add the mascarpone, gelatin and lemon juice. [b][i]note: the amount of sugar in the cream can be adjusted according to taste. Lemon juice is not a compulsory ingredient.[/i][/b] Ready the cooled cake cut lengthwise into 2 parts, the grease with the cream and cover the top.

On top you can pour the fondant, sprinkled with powdered sugar - so decorate according to the taste and desire.

Cake-the cake put in the fridge to solidify cream.

Bon appetit!