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1
Make the almond cake - place the almonds and 1/2 cup of the sugar in a food processor and process till very finely ground.
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2
Place the eggs in a warm mixing bowl and using an electric mixer, beat them till fluffy about 1 minute.
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3
Add the remaining 1/2 cup sugar and continue beating at high speed till the eggs are pale yellow and approximately triple in volume, 3 to 4 minutes.
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4
Working in batches, beat in the almond mixture and the flour, alternating with the olive oil and milk.
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5
Stir in the lemon zest and cinnamon.
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6
Position an oven rack in the center of the oven and preheat the oven to 350u00b0.
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7
Line the bottom of a 9 inch springform pan with a circle of waxed paper.
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8
Generously butter the paper and the sides of the pan.
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9
Scrape the batter into the prepared springform pan and tap it on a counter to level the batter.
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10
Bake the cake on the center rack until a cake tester or toothpick inserted in the center comes out clean, about 45 minutes.
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11
Let cake cool on a rack for about 20 minutes.
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12
While the cake is cooling, make the rum syrup: place the rum and sugar in a small saucepan.
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13
Add 1/2 cup water and heat, stirring over medium heat till the sugar is completely dissolved, about 2 minutes.
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14
Run a thin knife around the side of the cake to loosen it, then remove the side of the pan.
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15
Invert the cake onto a plate and remove the bottom of the pan and the waxed paper.
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16
Prick the cake all over with a fork and generously brush it with the rum syrup, waiting for the syrup to be absorbed before brushing on more.
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17
Cover the cake loosely with plastic wrap and let stand for about 1 hour to fully absorb the syrup.
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18
Make the chocolate ganache - place the cream in a small, heavy saucepan and heat it over medium heat till it is hot but not boiling, and begins to bubble around the edge.
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19
Place the chocolate in a metal bowl and pour the hot cream over it all at once.
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20
Let the cream stand while the chocolate melts, 2 to 3 minutes.
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21
Using a rubber spatula, slowly stir the chocolate mixture in a circular motion, starting at the center of the bowl and working your way out to the side.
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22
Be careful not to stir too vigorously or you will add too much air to the ganache.
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23
Keep stirring till all the chocolate is melted and completely blended with the cream.
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24
(If by some chandce the ganache breaks - looks oily or curdled - you can fix it by heating 1/4 cup of heavy cream to a simmer, transfer it to a bowl and whisk in the broken ganache bit by bit).
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25
Let the ganache stand at room temp till thickened but spreadable, about 1 hour.
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26
Place the cake on a cake platter, spread the ganache generously over the top and sides, and chill for 30 minutes to 1 hour before serving.
