Thoroughly whip egg whites with salt.

Whisk egg yolks with sugar until sugar dissolves, obtaining a creamy mass, then, add water, vegetable oil and whisk everything until you get a uniform mass. Add flour, mixed with cocoa and baking powder.

Whipping gently, add a half of the beaten egg whites in the resulting mass; mix gently another part of the egg whites using a spoon/wooden paddle by means of top-down movements only.

Put the dough into a baking pan, covered with a sheet of parchment paper, put the baking pan into the well-heated oven and bake it at low temperature, during about 30-35 minutes.

When the meal is ready, let it cool and cut it into two equal parts, which will be placed one on another when assembling the cake.

Moisten gelatine in 60 ml of cold water.

Whip 400 ml of the total amount of cream.

Melt the chocolate via a water bath in 100 ml of liquid whipping cream, after that let it cool a bit.

Also melt the moisten gelatine, and then add it into the mixture of chocolate and almond essence. Gently mixing, add little by little this resulting mixture in 400 ml of whipping cream. Leave the cream for 20 minutes in the cold.

Put a half of the crust on the platter; the crust in its turn is soaked with syrup made of burnt sugar (caramelize 6 spoons of sugar, add 300 ml of water, and when sugar completely dissolves, turn off the heat, add the rum essence and let it cool).

Brush the syrup-soaked crust with chocolate cream, lay the second curst on the top and soak it with syrup. Decorate it with a layer of whipping cream, adding 50 g of nuts, and spread evenly the rest of the nuts on the surface of the cake.