|Ground almonds||175 Gram|
|Caster sugar||50 Gram|
|Rum||5 Milliliter (1 Spoon)|
|Egg white||1 , beaten|
|Double cream||250 Milliliter|
|Plain chocolate||225 Gram, broken into pieces|
|Icing sugar||15 Milliliter (1 Spoon)|
|Rum||15 Milliliter (1 Spoon)|
|Egg whites||4 , stiffly beaten|
|Caster sugar||100 Gram|
|Flaked almonds||25 Gram|
Butter a 20 cm/8 inch flan tin.
Combine the almonds, sugar, rum and beaten egg white, and work to a stiff paste.
Shape into a ball, wrap in cling film and chill for 30 minutes.
Flour a work surface and roll out the paste to line the tin.
If the paste breaks, gently press it into the tin.
Line the inside edge of the shell with a strip of foil and bake in a preheated oven for 20-25 minutes or until lightly browned.
Remove to a wire tray and leave until cool before carefully removing the foil and tin.
To prepare the filling, place the cream and chocolate pieces in a saucepan over a low heat.
Stir constantly until the chocolate melts and the mixture is thick and smooth.
Remove from the heat and leave to cool slightly.
Stir in the egg yolk.
Add the icing sugar and rum and beat until light and fluffy.
Fill the almond shell with the chocolate mixture.
For the topping, gradually add the sugar to the beaten egg whites, until firm and glossy.
Spread the meringue over the chocolate, slightly overlapping the shell.
Scatter the flaked almonds over the top and bake in a preheated oven at the higher temperature for 5 minutes or until the meringue is lightly browned.