Two layers of chocolate almond cake sandwiched with a truffle filling and decorated with twelve chocolate rum truffles. Ideal for a special tea-time or for serving with coffee at the end of a meal.
Break the chocolate into pieces in a mixing bowl and melt in a microwave or a warm oven. Sift the sugar into the bowl and add the butter. Use an electric beater to mix the ingredients together until light and fluffy. Mix in the eggs, one at a time, and stir in the sifted flour, then the ground almonds. Divide the mixture between the prepared cake tins and smooth level.
Bake in the prehe