4 sq. (4 oz.) semi-sweet chocolate, coarsely chopped
6 tbsp. dark rum
1/2 c. sweet butter
3/4 c. sugar
3 eggs, separated
3/4 tsp. almond extract
1/2 c. ground almonds
1/2 c. sifted cake flour

BUTTERCREAM FROSTING:

6 tbsp. butter, softened
3 c. sifted confectioners' sugar
1 egg yolk
1 tsp. vanilla
1 tbsp. instant coffee powder
6 sq. (6 oz.) semi-sweet chocolate, chopped

1. Cake: Preheat oven to 350 degrees F. Grease and flour 9 inch springform pan.

2. Melt chocolate in top of double boiler. Remove from heat and let cool. Stir in 4 tablespoons rum until smooth and well blended; set aside.

3. Cream butter and sugar in mixing bowl until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in cooled chocolate-rum mixture until well blended. Fold in almond extract and ground almonds. Gradually fold in flour until blended.

4. Beat egg whites until stiff peaks form. Stir half the beaten whites into batter to light. Fold in remaining beaten whites.

5. Pour batter into prepared pan and smooth top. Bake 35 to 40 minutes, or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Invert from pan onto rack and cool completely. When cool, place cake on serving plate and prick top of cake all over with a fork. Sprinkle with remaining 2 tablespoons rum; let stand about 2 hours.

6. Buttercream Frosting: Beat butter until very light and fluffy. Gradually beat in confectioners' sugar until well blended. Beat in egg yolk. Continue beating until frosting is good spreading consistency. Measure scant 1 cup frosting, place in a separate bowl and beat in vanilla; refrigerate. Dissolve coffee in 1 tablespoon hot water and cool. Beat until unflavored frosting until well blended; refrigerate.

7. Draw an 8 inch circle or a sheet of parchment paper. Melt chocolate in top of double boiler. Pour melted chocolate into center of circle and spread it evenly within circle, about 1/4 inch thick. Let stand until chocolate is firm.

8. Spread coffee-flavored frosting over sides and top of the cake, smoothing with icing spatula.

9. Cut firm chocolate into 12 pie shaped wedges. Arrange chocolate wedges upright on top of cake, spacing chocolate evenly. Lightly press into frosting.

10. Spoon vanilla flavored frosting into pastry bag fitted with medium size star tip. Pipe vanilla flavored frosting in a border around bottom edge of cake and pipe a small swirl or rosette between each chocolate edge and in center of cake.