Finely chop the almonds. A tip: before chopping almonds or hazelnuts, it’s a good idea to put them in the freezer for about an hour and then chop them straight afterwards, so that they heat up less in contact with the mixer blades (releasing their oils) and avoid turning into a sticky mess. Finely chop the chocolate as well. Beat the eggs with the sugar and a pinch of salt, gradually adding the butter (softened to room temperature), the cocoa powder, baking powder and vanilla extract. Amalgamate everything thoroughly (folding the mixture to incorporate air to give the cake a lighter texture). Add the chocolate and chopped almons as well, folding them in delicately. Take a cake tin with a diameter of around 20-22 cm, line it with greaseproof paper and pour in the mixture; tap the tin on the work surface so that the mixture levels out, and then cook it in the oven, at 160 °C, for 35-40 minutes. When cooked, the cake should still be slightly moist in the centre. While still warm, turn it out onto a plate and brush it with the rum. Turn it over again by putting a plate on top and then sift icing sugar over it. Now your cake is ready and… delicious!