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1
Position a rack in bottom third of oven, preheat to 375AF.
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2
Line the bottom of an 8- or 9-inch springform pan (about 2 1/2 - inch deep) with parchment paper and very lightly spray the sides with cooking spray or brused with oil, or greased with butter.
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3
Put currants and rum or brandy in a small bowl.
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4
Press the fruit into the rum to cover, soak for at least 25 minutes.
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5
Add almonds and flour in a food processor or blender, process until very finely ground.
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6
Mix together chocolate, cocoa, 3/4 cup sugar and salt in a large bowl.
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7
Pour in boiling water.
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8
Whisk until the chocolate is completely melted.
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9
Whisk in egg yolks, the soaked currants and any remaining rum.
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10
Beat egg whites and cream of tartar in a mixing bowl with an electric mixer on medium speed until soft peaks form.
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11
Slowly sprinkle in the remaining 1/4 cup sugar and beat on high speed until the egg whites are stiff but not dry.
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12
Whisk the almond mixture into the chocolate mixture.
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13
Gently fold about one-fourth of the egg whites into the chocolate mixture to lighten it.
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14
Gently fold in the remaining egg whites until no white streaks remain.
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15
Transfer the batter into the prepared pan, smoothing the top with a spatula.
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16
Sprinkle pine nuts or slivered almonds evenly on top.
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17
Bake until the cake rises and forms a very thin crust on top (check early and cover with foil papper if the top looks like itaTMs browning too quickly; it may crack a little), 22 to 26 minutes.
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18
A wooden stick inserted into the center will emerge still gooey and the center of the cake will jiggle a little when nudged.
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19
Allow to cool completely in the pan on a wire rack, about 2 to 2 1/2 hours.
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20
As it cools, the cake may sink a little and the top will look uneven and rustic.
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21
When completely cool, cover loosely with plastic wrap and keep at room temperature to serve the next day, if possible.
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22
To serve, remove the sides of the pan and transfer the cake to a serving plate.
