Incredibly Chocolatey Truffle Cake

Step 2: Break the Extra Dark Chocolate into a heatproof bowl and add the butter. Melt chocolate and butter together over a pan of barely simmering water, and set aside to cool.

Step 3: Whisk the egg yolks and dark sugar together until pale, thick and creamy. Whisk in cooled chocolate mixture along with 45ml (3 tbsp) rum and the Vanilla Extract.

Step 4: In another bowl, whisk the egg whites until stiff. Fold into the chocolate mixture along with the ground almonds and baking powder.

Step 5: Spoon into the prepared tin and level the top. Place a roasting tin half filled with boiling water in the bottom of the oven and bake the cake on a low shelf above the water for 40 - 45 minutes until just firm, and a skewer inserted into the centre comes out just clean. Allow to cool in the tin. Note: the depth of the finished cake will be about 4cm (1 1/2 inches)

Step 6: Slice the cake in half, mix the jam with the remaining rum and spread over one half of the cake. Sandwich together with the other half.

Step 7: Melt the Dark Chocolate as above and cool for 10 minutes. Pour the cream into the melted chocolate and whisk lightly until it becomes thick and glossy.

Step 8: Spread about half the chocolate cream round the edge of the cake.

Step 9: Reserving 15ml (1 tbsp) Chocolate Flavour Strands, place the strands on a plate, and carefully roll the edge of the cake to coat it completely. Spread the top with the remaining chocolate cream and sprinkle with the remaining Chocolate Flavour Strands.