For the layer, beat the butter and sugar until you get a fluffy cream, add the eggs that you've beaten lightly ahead of time, then the flour sifted with baking powder, the cocoa, and once everything is homogenized, mix it with the ground almonds.
Optionally, flavour it with rum essence. From this mixture, bake 2 identical layers one after another. Bake them in an oven dish with baking paper in a moderate oven until a toothpick comes out dry when you poke it, but be careful not to overcook them. First let them cool and then remove the paper.
To make the cream, crush the chocolate in a container and together with a few tablespoons of cream, melt it until it becomes homogeneous. Whip the remaining cream into fluffy snow, but before you do make sure it is very well chilled. Subsequently, pour in the cooled chocolate in a trickle while continuously beating. Beat the cream well.
Grab a tray and place the first layer in. Optionally, you can split each layer into 2, to make a cake with 4 layers. Soak the layers lightly with compote juice or sugar syrup. Smear the cream on well and distribute the truffles. They need to sink into the cream. Top with the second layer, soak it again and brush the entire cake with cream. Smooth it out.