60g unsalted butter
225 grams good quality dark cooking chocolate
100g granulated white sugar
2 large eggs
2 tsps (10ml) rum
210g plain flour
1/4 tsp salt
1/2 tsp baking powder
approximately 100gm extra of sifted icing sugar

In a double boiler melt chocolate and butter. In a separate bowl mix eggs, granulated sugar and rum. After they've been thoroughly mixed add them to the melted chocolate. Mix flour, salt and baking powder and add it to the chocolate mixture and stir into the chocolate mixture until just combined.

Now put the mixture to rest for at least 5 hours or even better overnight in a fridge. 

Preheat your oven on 170°C (325 °F) and line baking trays with baking paper.

Place the confectioners sugar in a bowl. With lightly greased hands, roll a small amount of chilled dough to form balls that’s about the size of a walnut.

Place the ball of dough into the bed of icing sugar and roll it around until it is completely coated and no chocolate shows through. Gently tap off excess sugar and place on the baking tray, a good 2 inches apart. If the chocolate mixture is starting to melt or soften too much, then place it back in the fridge to firm up again.

Bake for 10 minutes or until  the edges of the cookie are slightly firm, but the center remains soft.

Enjoy!