Step 1: Preheat the oven to 180ºC/350ºF/Gas Mark 4. Line the inside and base of a 20cm (8 inch) round cake tin with a double layer of greaseproof paper.
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.
|Per Serving||Per 100 g / ml|
|Fat||42.05 g||33.91 g|
|Carbohydrate||32.27 g||26.03 g|
|Protein||9.03 g||7.28 g|