Preheat oven to 375°F. Grease an 8-inch baking pan and set aside.

In a small saucepan over low heat, melt together chocolate and butter, stirring until smooth.

Remove from heat and transfer to a large mixing bowl.

Using a whisk mix in sugar. Beat in the eggs one at a time, mixing until smooth between each addition. Stir in the vanilla extract, cocoa powder, salt and rum until well mixed.

Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out relatively clean with a few crumbs. Do not over-bake or the cake will become dry.

Allow cake to cool in pan for 5 minutes before inverting onto a serving plate. Let cake cool before spreading glaze.

In a small saucepan, melt together chocolate and butter, mixing until smooth.

Stir in the rum.

Transfer cake to a serving plate or dish.

Using an off-set spatula spread glaze evenly over cooled cake allowing it to drip down the sides.

Dust with powdered sugar.

Cake can be made two days in advance. Store in refrigerator. Bring to room temperature before serving.