For the chocolate cake, preheat the oven to 160 °C hot air. Grease the cake pan or line with baking paper. Grate or chop the cooking chocolate.
Separate eggs, beat egg whites until stiff and chill. Cream butter, sugar and vanilla sugar. Gradually add the egg yolks.
Mix flour with baking powder. Mix chocolate pudding powder with a little milk. Stir rum, grated chocolate and pudding into the mixture. Fold in hazelnuts and flour.
Finally, fold in beaten egg whites. Pour the mixture into the cake tin and bake for about 50-60 minutes.
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