Absolutely delicious. I used a coffee-flavored rum, so I got both flavors in there. I found the original French Chef episode online and watched it; she glazed the cake with a loose butter-based ganache. I used 3 oz semisweet chocolate, another 2 tbsp of the same rum, and 4-5 tbsp butter. I melted the chocolate and rum over a double boiler, then whisked in the butter a pat at a time. I poured it over the top of the cake and coaxed it over the sides with an offset spatula. I then coated the sides with more ground almonds. Once the glaze set up a bit, I transferred the cake from my rack to a serving plate. I found another variation from one of her other cookbooks which suggested making individual cakes by using a supersized muffin tin, which I will try another time. One last tip; if not glazing or frosting the cake, use cocoa powder instead of flour to coat the inside of the pan, that way you don't get white streaks on the surface of the cake.
