1. Make the almond cake - place the almonds and 1/2 cup of the sugar in a food processor and process till very finely ground. 2. Place the eggs in a warm mixing bowl and using an electric mixer, beat them till fluffy about 1 minute. 3. Add the remaining 1/2 cup sugar and continue beating at high speed till the eggs are pale yellow and approximately triple in volume, 3 to 4 minutes. 4. Working in batches, beat in the almond mixture and the flour, alternating with the olive oil and milk. 5. Stir in the lemon zest and cinnamon. 6. Position an oven rack in the center of the oven and preheat the oven to 350°. 7. Line the bottom of a 9 inch springform pan with a circle of waxed paper. 8. Generously butter the paper and the sides of the pan. 9. Scrape the batter into the prepared springform pan and tap it on a counter to level the batter. 10. Bake the cake on the center rack until a cake tester or toothpick inserted in the center comes out clean, about 45 minutes. 11. Let cake cool on a rack for about 20 minutes. 12. While the cake is cooling, make the rum syrup: place the rum and sugar in a small saucepan. 13. Add 1/2 cup water and heat, stirring over medium heat till the sugar is completely dissolved, about 2 minutes. 14. Run a thin knife around the side of the cake to loosen it, then remove the side of the pan. 15. Invert the cake onto a plate and remove the bottom of the pan and the waxed paper. 16. Prick the cake all over with a fork and generously brush it with the rum syrup, waiting for the syrup to be absorbed before brushing on more. 17. Cover the cake loosely with plastic wrap and let stand for about 1 hour to fully absorb the syrup. 18. Make the chocolate ganache - place the cream in a small, heavy saucepan and heat it over medium heat till it is hot but not boiling, and begins to bubble around the edge. 19. Place the chocolate in a metal bowl and pour the hot cream over it all at once. 20. Let the cream stand while the chocolate melts, 2 to 3 minutes. 21. Using a rubber spatula, slowly stir the chocolate mixture in a circular motion, starting at the center of the bowl and working your way out to the side. 22. Be careful not to stir too vigorously or you will add too much air to the ganache. 23. Keep stirring till all the chocolate is melted and completely blended with the cream. 24. (If by some chandce the ganache breaks - looks oily or curdled - you can fix it by heating 1/4 cup of heavy cream to a simmer, transfer it to a bowl and whisk in the broken ganache bit by bit). 25. Let the ganache stand at room temp till thickened but spreadable, about 1 hour. 26. Place the cake on a cake platter, spread the ganache generously over the top and sides, and chill for 30 minutes to 1 hour before serving. ---------------------------------------------------------------------------
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