- STEP 1
Put chocolate and 2 tablespoons rum in a bowl standing over hot water, gently simmering, to melt.
- STEP 2
Remove from the heat and add the butter until it has melted. Stir in the ground almonds. Leave to cool.
- STEP 3
Line the base of a Charlotte Mould with greaseproof paper. Brush the paper and inside the rim with oil.
- STEP 4
Dip the sponge fingers into the rum, one at a time. Use to line the sides of the tin, standing upright with sugared side outwards. Trim to fit.
- STEP 5
Whip the cream until just firm. Fold into the chocolate mixture.
- STEP 6
Spoon the chocolate mixture into the mould and level the surface. Chill overnight.
- STEP 7
Turn out of the mould the following day. Decorate with cream and grated chocolate. Serves 8.