How to cook
Chop the chocolate and melt it in a water bath with the butter, rum / coffee and powdered sugar. Allow it to cool slightly and in the meantime, separate the egg yolks from the whites. Beat the egg yolks, almonds and corn flour and mix them into the chocolate.
Separately, beat the egg whites with a pinch of salt to hard snow and carefully mix the chocolate mixture. Put the mixture into a small buttered form with a diameter of about 7″ (18 cm) and put it to bake in a 356°F (180 °C) heated oven for about 15-20 minutes. Do not overbake the cake because it needs to remain slightly moist.
Allow it to cool slowly in an open oven. Serve the cake with the cream beaten with the sugar and garnish it with a sprig of mint.