For the sponge, beat egg yolks with sugar for 3-4 minutes until the mixture doubles in volume and becomes pale yellow

Whisk the egg whites until soft peaks form

Fold the egg whites gently into the egg yolks cream

Gently stir in almonds and cocoa

Lightly butter and flour a 20 round cake pan, line with parchment paper

Pour in the sponge mixture Bake in preheated oven at 180C for about 20 minutes or until done (the trick with a toothpick)

Leave the cake to cool completely in the cake pan, then carefully remove it and split into two layers

For the caramel cream heat sugar and water over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil

Continue cooking, but without stirring, until mixture becomes golden amber in color

Remove from flame and set aside

Whip the cream, gradually stir in the caramel syrup

Add peanuts, stir and combine

Mixture must be smooth (at first it will foam up a little)

Transfer the cream to a bowl to cool down to room temperature and thicken

For the ganache bring the cream just to a boil over medium-high heat; pour over chocolate

Let stand 10 minutes

Stir very gently for 3-4 minutes until smooth and glossy, incorporating the cream steadily, without overworking

Cool ganache for an hour or until completely chilled, then beat for 2-3 minutes or until it becomes fluffy and lighter in color

Do not overbeat because it will become too thick and not spreadable

To assemble the cake, first sprinkle each cake layer with half of the rum and water syrup

Spread the caramel cream over the bottom layer, cover with the top layer (wet side down)

Immediately spread ganache over top and sides of cake