Break the chocolate, put it into a large bowl and pour a glass of boiling water over it. Set aside for 2 minutes and then mix well with a spoon. Mix the sifted flour with baking soda and salt in another bowl. Set aside.

Pour the oil and natural yoghurt into a bowl with mixed chocolate. Add sugar. Mix everything by hand with a whisk. Then add the eggs and mix again until the ingredients are combined. Add the flour, baking soda and salt into the wet ingredients. Stir until combined. Pour the dough into silicone moulds. Put in an oven preheated to 180 C for about 30 minutes or to a dry stick

Soak the required amount of gelatine in the leaves in cold water for about 5-7 minutes, then remove and squeeze lightly.

Heat the squeezed gelatine in a small mug and dissolve it.

Put sugar and water in a pot. Heat until sugar is dissolved. Add sweetened condensed milk and heat up. Remove from the burner and add chopped chocolate and swollen gelatine. Stir until the gelatine and chocolate dissolve. Finally, add the rum and mix well. Wipe through a fine strainer to get rid of air bubbles. Pour the topping over the dessert