Step 1

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Grease and flour a 9-inch circular cake pan.

Step 2

For the cake. Melt the chocolate and rum over bain Marie, on very low heat.

Step 3

Meanwhile, in a large mixing bowl, cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture. Beat in the egg yolks until well blended.

Step 4

In a separate bowl, beat the egg whites, cream of tartar and salt until soft peaks are formed; sprinkle in the tablespoon of sugar and beat until stiff peaks are formed.

Step 5

With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in almonds and almond extract.

Step 6

Immediately stir one-fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one-third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.

Step 7

Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake for 25 minutes.

Step 8

Allow cake to cool in the pan for 10 minutes. Run knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.

Step 9

For the icing, melt the chocolate and rum over bain Marie, on very low heat.  Beat in the butter a tablespoon at a time with the help of a rubber spatula. If the mixture starts to cool off too fast, place the chocolate pan again on low heat and beat in the butter until it fully incorporates. Let the icing cool until it has a thick, spreadable consistency.  Spread the icing over your cake with a spatula or knife. Press sliced almonds all around the rims of the cake.