2. Soften the butter in a pot with water, then add sugar and beat it with a blender.
3. Add the beaten butter to the eggs several times and stir evenly for later use.
4. Then add water to heat the melted dark chocolate liquid and stir it evenly for use.
5. Sieve the low-gluten flour with a sieve, then add baking powder, vanilla extract, salt and rum, and stir evenly by hand to make cake powder for later use.
6. Add butter into the cake powder and stir it evenly, then pour it into the mold, preheat the oven at 180 degrees, bake the chocolate cake for about 25-30 minutes, and take it out and cool it for later use.
7. Add the cream to the sugar, put it in a bag and squeeze it on the cooled cake for decoration. Finally sprinkle with chocolate chips.