When making the praline, keep an eye on the sugar as it cooks and browns very quickly.

Ingredients: (Serves 12)

• 115 g/4 oz caster sugar
• 115 g/4 oz whole blanched almonds
• 795 g/1 lb 2 oz plain chocolate
• 355 ml/12 fl oz double cream
• 175 g/6 oz unsalted butter
• 1 tablespoon rum
• Icing sugar to dust

Method:

Grease and line the base of a 1.4 liter/2½ pint loaf tin. Grease a baking sheet. Put the sugar and almonds in a small saucepan and cook over a low heat until the sugar has melted. Cook for 1 minute until it turns a pale golden brown. Pour the almond praline onto the baking sheet and allow to cool completely.

Melt all but 115 g/4 oz of the chocolate in a bowl over a pan of simmering water. Remove from heat and leave to cool. Put the praline in a plastic food bag and crush with a rolling pin. Whisk the cream with an electric whisk until soft peaks form.

In a separate bowl, beat the butter until light and then add the cooled chocolate and rum and beat to combine. Fold in the whipped cream and praline then spoon the mixture into the prepared tin. Leave to set for 3 to 4 hours, or overnight.

Melt the remaining chocolate and spread onto a parchment paper-lined baking sheet. Allow to set completely. Using a sharp knife, draw the blade at an angle across the chocolate to form curls and ruffles. Run a warm knife around the edge of the cake tin and invert the cake onto a dinner plate. Pile the chocolate curls on top, dust lightly with icing sugar and serve.