Ingredients

• 130g plain or dark chocolate, depending on your preference for taste
• 130g butter
• 200g castor sugar
• a pinch each of salt and ground cinnamon
• 6 eggs, separated
• 130g plain flour

For the icing

• 75 ml cream
• 200g icing sugar
• 120g butter
• 150g melted dark chocolate
• 3 tablespoonfuls rum (or other liquor)

Instructions

1. Butter a 26cm circular cake tin. Preheat the oven to 180°C.
2. Melt the chocolate in the microwave. Cream the butter with half the sugar until light and fluffy. Add the salt, cinnamon and lemon rind, then beat in the egg yolks, one at a time, with the melted chocolate.
3. Whisk the egg whites until stiff and fold in the remaining sugar. Fold into the creamed mixture with the sifted flour.
4. Spread evenly into the cake tin and bake in the middle of the oven for approximately one hour. Turn the cake out on to a wire rack and allow to cool completely.
5. Grate the chocolate finely and mix with the beaten eggs, sifted icing sugar and butter. Melt the mixture in the microwave, stirring until the chocolate melts and all the ingredients are thoroughly combined. Allow to cool completely.
6. Now ice the cake.