Catalan Chocolate Almond Bliss Cake

1. Preheat Oven

Preheat your oven to 325°F (163°C).

2. Melt Chocolate and Butter

Melt 5 ounces of bittersweet chocolate with 3 tablespoons of water using a double boiler or a Pyrex bowl set over boiling water. Stir until smooth and glossy. Add 11⅔ tablespoons (1⅓ sticks) of unsalted butter, cut into pieces, and continue stirring until melted.

3. Prepare Egg Yolk Mixture

In a separate bowl, beat 4 large egg yolks with a fork. Gradually mix in ½ cup of superfine sugar, 1 cup of ground almonds, 1 teaspoon of baking powder, and ¼ cup of rum until well combined and slightly aerated.

4. Combine Mixtures

Combine the melted chocolate mixture with the egg yolk mixture. Stir until you have a smooth, unified batter.

5. Beat Egg Whites

In another bowl, beat the 4 large egg whites using an electric mixer until stiff peaks form. The egg whites should hold firm, sharp peaks when you lift the beaters.

6. Fold Egg Whites

Gently fold the beaten egg whites into the chocolate mixture using a light hand to maintain the airiness.

7. Prepare Pan

Prepare a 9-inch springform cake pan by greasing and flouring it. Pour the batter into the prepared pan, ensuring it is spread evenly.

8. Bake Cake

Bake the cake in the preheated oven for approximately 55 minutes. The cake should be firm to the touch when done. Let the cake cool completely before turning it out of the pan.

9. Prepare Optional Topping

For an optional topping, melt 2 ounces of bittersweet chocolate with 2 tablespoons of water using a double boiler or a Pyrex bowl over boiling water. Add ¼ cup of superfine sugar and 2 tablespoons of unsalted butter, stirring until smooth. Spread this topping over the cooled cake.