• Preheat your oven to 350F (180C).
• Pulse the almonds in a food processor until fine.
• Sift the flour with the baking powder.
• Line a round cake pan (18-20cm diameter) with baking paper and place aside.
• Melt the chocolate over a hot water bath or in the microwave and let it cool slightly.
• Mix the butter with sugar until creamy, at least 1 minute.
• Stir in the egg yolks, one at a time, then add the dark rum, followed by the melted and cooled chocolate.
• Fold in the ground almonds and sifted flour.
• Whip the egg whites with a pinch of salt until stiff. Add 2 tablespoons of sugar and mix until flossy and stiff.
• Gradually fold the meringue into the batter.
• Pour the batter into the prepared pan and bake in the oven for 30 minutes.
• When done, remove from the oven and let the cake cool in the pan. Carefully place the cake on a serving plate.

Chocolate glaze:

• Bring the cream to the boiling point in a small saucepan.
• Remove from heat and stir in the chopped chocolate. Mix until melted.
• Add the butter and rum and mix until smooth and shiny.
• Let the glaze cool completely.
• Spread the glaze over the top and sides of the cake with an offset spatula.
• Decorate the sides of the cake with sliced almonds.