For the base: mix the butter with the sugar until fluffy. One by one add the eggs. Add the melted chocolate in a water bath. Add flour and baking powder. Stir until homogeneous. Bake in preheated oven at about 200C. Check with a stick if it is ready. Allow to cool and separate into two parts. For the cream: cream and powdered sugar beat with mixer on low speed initially, subsequently high until fluffy cream. Optional add rum. In a separate vessel according to the package instructions dissolve the chocolate glaze. Put first base, smeared with some of the cream. It is placed on second base and the cake is coated on all sides with the cream. Pour with chocolate icing and a priori made of fondant (sugar paste) spirits. For a minimum of 2 hours in the refrigerator and is ready for consumption.