8 oz Chocolate, dark cooking

    1/3 c  Rum

      8 oz Butter, unsalted

      1 c  Sugar, confectioners; plus

           -2 tablespoons
      6    Egg; separated

      1 c  Almonds, ground

    3/4 c  Flour

------------------------------CHOCOLATE ICING------------------------------
      4 oz Chocolate, dark cooking

      4 oz Butter, unsalted

      2 tb Rum

      1 c  Almonds, flaked

  Melt chocolate and rum over hot water.  Cool, do not allow to set.
  Cream butter and sugar until light and fluffy, add egg yolks
  gradually. Beat well. Transfer mix to large bowl.  Stir in chocolate
  mix and almonds. Beat egg whites until firm peaks form.  Add extra
  sugar.  Beat until dissolved. Fold egg whites and sifted flour
  gradually into chocolate mix. Spread into well-greased deep round
  cake tin which has base lined with greased, grease-proof paper.  Bake
  in moderate oven (350 degree) 50 minutes. Stand five minutes before
  turning onto wire rack to cool. When cold, spread top and side with
  chocolate icing. Toast flaked almonds five minutes in moderate oven
  and cool. Press toasted, flaked almonds around top and side.
  Icing:  Melt chocolate, butter, and rum together over hot water.
  Stir till smooth. Cool until thick and spreadable.