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Preheat the oven to 350 degrees F. Grease and line an 8-inch round cake tin. Melt the chocolate and butter in a bowl over a pan of hot (not boiling) water. Stir in the rum. Place the egg yolks and sugar in a bowl over a pan of simmering water and whisk until thick and pale. Remover the bowl from the pan and continue whisking until a trail is left when the whisk is lifted. Stir in the chocolate mixture, ensuring it is blended in evenly. Gently fold in the flour and ground almonds. Whisk the egg whites until stiff and fold into the chocolate mixture, a third at a time, until well blended. Pour into the tin and bake for 45-55 minutes, until firm in the center. Turn out and cool on a wire rack.
To make the icing, melt ½ cup chocolate with ¼ cup cream in a bowl over a pan of hot water. Stir in the rum and leave to cool. Whisk ½ cup cream until thick, add half the rum mixture and mix gently. Cut the cake in half, sandwich together with some of the chocolate icing and spread the remainder over the top and sides. Chill the cake and the remaining chocolate rum cream until firm. Melt the rest of the chocolate and cream in a bowl, as before, stir until smooth and allow to cool to lukewarm. Pour over the cake to cover evenly. Shape the chilled chocolate rum mixture into truffles, roll in cocoa powder and arrange on top of the cake. Place in the refrigerator to set. |
