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Ingredients:
For cake:
225 g (8 oz) plain chocolate
110 g (4 oz) unsalted butter
75 ml (3 fl oz) dark rum
3 eggs, separated
110 g (4 oz) golden caster sugar
75 g (3 oz) plain flour
75 g (3 oz) ground almonds
For icing:
225 g (8 oz) plain chocolate
300 ml (10 fl oz) double cream
3 tsp dark rum
Cocoa powder
Preheat oven to 180C, 350F or gas mark 4. Grease and line a 20 cm (8 in) round cake tin.
Make cake by melting chocolate and butter together then stir in rum. Whisk egg yolks with sugar in a bowl set over a pan of simmering water until thick and pale. Remove bowl from pan and continue whisking until whisk leaves a trail in the mix. Stir in melted chocolate mix.
Fold in flour and ground almonds. Whisk egg white until stiff and fold into cake mix, one third at a time. Pour mix into tin and bake for 45-55 minutes until firm in the centre. Turn out of tin and cool on a wire rack. Cut cake in half, ready to be sandwiched.
Make icing by melting half of chocolate with 50 ml (2 fl oz) cream. Stir in rum and leave to cool. Whisk 110 ml (4 fl oz) cream until thick, stir in half of rum chocolate and mix gently (chill remaining mix). Use this whipped cream chocolate mix to sandwich cake together and to coat sides and top. Chill.
Melt remaining chocolate and cream together and allow to become lukewarm before pouring over cake, covering evenly.
Shape reserved chilled chocolate rum mix into truffles, roll in cocoa powder and arrange on cake. Mark slices on topping before set. Chill.
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