Rehrücken (Saddle Cake)

Preheat the oven to 175 °C (fan).

Grind the almonds and rusks finely in a nut grinder. Finely grate 100 g dark chocolate.

Beat the soft butter in a bowl until creamy and slowly add the sugar while beating.

Add the eggs one at a time, mixing in between, until well incorporated.

Mix the ground almonds, baking powder, flour and grated chocolate, then fold into the egg mixture together with the rum.

Grease the saddle cake pan well and dust with breadcrumbs.

Pour the batter into the pan and spread evenly.

Bake on the middle rack for about 60 minutes.

Let the cake rest in the pan for 10 minutes, then turn out and cool completely on a wire rack.

Melt the remaining chocolate with the coconut fat and coat the cooled saddle cake with it. Decorate with almond slivers if desired.