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1
Preheat the oven to 325u00b0F. Grease a 10 1/2 cup Bundt pan and sprinkle with flour. Beat the butter until creamy. Stir in the egg yolks and 1/2 cup sugar. Add the marzipan and vanilla extract and mix.
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2
In a separate bowl, beat the egg whites and a pinch of salt until stiff peaks form, then gradually add 1/4 cup sugar. Using a wooden spoon, stir in the flours, baking powder and ground almonds. Add this mixture to the marzipan mixture, stirring just until combined.
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3
Melt the baking chocolate in a heatproof bowl set over a pan of simmering water. Spoon one-third of the cake batter into a bowl and, using a wooden spoon, stir in the melted chocolate, cocoa, rum and almond liqueur.
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4
Spoon half the plain batter into the pan, then spoon in the chocolate batter, then the remaining plain batter. Swirl with a fork to form a marbled effect. Sprinkle with the flaked almonds. Bake for 45-50 mins, until a skewer comes out clean. Allow to cool for 30 mins, then turn out of the pan on to a wire rack and allow to cool completely.
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5
Melt the dark chocolate in a heatproof bowl set over a pan of simmering water. Spread over the cake. Allow to set.
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6
Melt the white chocolate in the same way. Spoon white chocolate over the cake, allowing the chocolate to drizzle down the sides. Allow to set.
