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1
Melt the chocolate in a double boiler over hot water. Separate the egg whites from the yolks.
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2
Mix sugar and butter until the sugar completely dissolves and the mixture is creamy. Slowly add the egg yolks. Mix in melted chocolate, almonds, cinnamon, cloves and lemon zest. Sift flour over mixture and carefully fold it inches.
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3
Grease the model for cake and spread little flour over so the dough will not stick.
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4
Preheat the oven on 180u00b0C.
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5
Beat the egg whites until very firm and fluffy. Fold it very carefully into the chocolate mixture and fill the model with it.
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6
Bake it for about 50 minutes.
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7
When baked remove the cake from the model and place it on a wire rack to cool down. That takes for about 6 hours.
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8
In the meantime, place the raisins into a bowl and pour over the rum. leave them soaking to achieve strong aroma for about 2 hours.
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9
Melt the couverture chocolate. Whip the cream with sugar until very firm.
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10
Cut the cake into two layers. Spread the whipped cream over the bottom layer and sprinkle it with well dried raisins. Place the second layer over.
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11
Spread the melted chocolate over cake and decorate it with whole almonds and sanding sugar to add shine.
