The cake layer
Separate the egg whites from the yolks. Stir the egg Whites with 5 tablespoons of sugar and whip the yolks them with 3 tablespoons of sugar and rum essence, until they double their volume. Whisk the egg whites with the cream foam from yolks. Incorporate flour mixed with cocoa and grated chocolate. Put the mixture into a 26 cm round tray, with a ring, lined with baking paper and put it in the oven at moderate heat until fully baked. When the cake is cooled cut it into three.
Cream 1
2 Place the chocolate broken into pieces with the whipped cream in bain-marie and leave until the chocolate is melted. Incorporate, then let it cool. Incorporate rum essence and stir.
Cream 2

3 Follow the same procedure as for the cream 1, just use white chocolate and vanilla essence
syrup

4 Mix water with honey and simmer gently. Add coffee essence and put it in a cold place. Before moisten the layer, flavor it with whiskey
Glaze    

5 Place the chocolate broken into pieces with the whipped cream in bain-marie and leave until the chocolate is melted. You will use it when you glaze the cake.
Assembly

6 We have the cake layer cut in three and well moistened. Over the first the cake layer put an evenly spread layer of cream 1, the black chocolate one. Lay a the cake layer above. Spread cream 2 over it, the white chocolate one. Place the other the cake layer. Smooth the sides and the face of the cake with some cream remained from the cream filling, then put it to cool for at least 3 hours. Pour glaze, level and arranged with truffles and chocolate leaves.