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FOR THE BONBONS:
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Make the chocolate bonbons, ideally the night before.
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Over a slow heat, put the chopped chocolate into a bowl set over a pan of barely simmering water and melt gently. Then, spoon carefully the chocolate mixture into the hearts shaped silicon mould and let it cool overnight in the fridge.
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FOR THE CAKE:
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Grease and line the base of a 18 cm / 7 in springform cake with baking paper.
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Heat the oven to 180 C. In a large saucepan over a low heat, met the butter, chocolate and coffee. Stir in the ground almonds, then cook for 5 minutes.
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Using an electric mixer, whisk the egg yolks and muscovado sugar for 5 minutes or until mixture is creamy. Then, pour in the chocolate mixture and rum and combine well.
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In a very clean bowl and using an electric mixer with clean beaters (this is very important), whisk the egg whites until stiff peaks form.
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Pour in the batter into the cake tin and bake on the middle shelf for 50-60 minutes or until a skewer pushed into the centre comes out clean. The cake will rise almost two times its height.
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Leave the cake to cook in the tin for 15 minutes, then carefully take out of the baking tin to cool completely.
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FOR THE GANACHE:
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Over a low heat, put the chopped chocolate into a bowl set over a pan of simmering water (just half cup of water is enough) and melt gently.
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Once chocolate is melted, removed from the heat, let it cool for 5 minutes, then stir in the mascarpone and mix slowly until it form a thick texture. Cover with cling film touching the surface and set aside to cool for about 5 minutes. Don't allow the ganache to cool completely so that you can spread it and stick the nuts to the cake.
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While, wash and cut in half the strawberries. Let them dry. Take the bonbons out from the fridge.
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Using an offset spatula, spread the ganache all over the cake.
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Then, press carefully handfuls of chopped nuts onto the sides (just half height). Use a piece of wax paper to press the nuts into the ganache.
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Top with the strawberries and arrange the bonbons (and rose petals) as you desire.
