Instructions

1. 1
   Preheat the oven to 350°F (175°C).
2. 2
   Butter and flour an 8-inch round cake pan.
3. 3
   Melt the chocolate and rum together over a double boiler , stirring until smooth.
4. 4
   In a large bowl, cream the softened butter and sugar together until light, fluffy, and pale.
5. 5
   Beat the egg yolks into the creamed butter mixture one at a time.
6. 6
   Then, fold in the warm melted chocolate followed by the finely ground almonds.
7. 7
   Whip the egg whites in a clean bowl until stiff peaks form.
8. 8
   Fold one-fourth of the whites into the thick chocolate batter to lighten it.
9. 9
   Alternately fold the remaining egg whites and the sifted cake flour into the batter very gently until just combined.
10. 10
    Pour into the pan and bake for 25 minutes.
11. 11
    The center should wobble slightly when shaken—do not overbake.
12. 12
    Let cool completely before unmolding and icing with chocolate ganache.