Paste for small Cakes:
Add a whole egg and sugar to the center of the flour and mix with the fingers to obtain a granule mix. Add butter and continue molding until the paste gets sticky to the fingers. Keep the paste 30min. in the fridge and put at the end of the mold of the cakes (spread previously with butter). Put in to the oven, to slow fire. After, take it from the oven and let them cooler and take the mold out.

To fill in:
In a pot add small pieces of Dark Chocolate and butter and melt it. Once melted, add the glace sugar, the yokes of the eggs and the Ron Liquor. Keep it in to the fridge. When the paste is cold, fill the small moulds with this paste and flat the bottom. As ornament, prepare the caramel with sugar and water. After, pick up the green nuts and roasted, with a fork, put them into an aluminum paper to get them solid. With the rest of the nuts, draw a circle of small pieces of nuts around the small moulds and into the center and put one of the roasted nuts.