160g chocolate

150g butter

4 eggs, separated

100g sugar

100g ground almonds

1 tsp baking powder

60ml dark spiced rum


50g choc

2tbs water

50g sugar

25g butter

Serve with crème fraiche and flaked, toasted almonds


1. Melt the choc and butter over a pan of barely simmering water

2. Beat the sugar, yolks, almonds, rum, baking powder, fold in choc and butter

3. Now add whites (which have been beaten until stiff peaks)

4. Spoon into a greased, lined 23cm springform tin. Bake at 160c for about 35 minutes, cool

5. Topping – melt choc and water then beat in the butter and sugar, spread on the cooled cake