First melt the chocolate on a steam bath together with the whipped cream and put it in the cold.
For almond countertops mix the egg whites with a pinch of salt, gradually add the sugar, yolks, oil, water and cocoa mixed with sifted flour and baking powder.
Divide the composition in two and bake two tops in a tray (35/25 cm) lined with foil / paper, baking for 30 minutes each (toothpick test)
In the meantime we do the syrup.Bring water to a boil, add hot chocolate and mix well. (If you want sweeter add sugar, it seemed sweet enough to me)
Leave to cool and finally add the rum.
Mix the melted and cooled chocolate until it turns light. Separately mix the butter, gradually add the chocolate, cocoa and rum to taste. Divide the cream into 3 equal parts.
Cut the cooled countertops in 2.
Syrup the first countertop, add 1/3 of the cream, and syrupy countertop and so on until finished. Let cool for at least 2-3 hours.
We slice the almonds and decorate them with chocolate icing and whipped cream or cream (I forgot to stop) and then enjoy them with gusto!