Torta Caprese

1. Melt the chocolate and butter using a double boiler or microwave.
2. In a large bowl, combine egg yolks and granulated sugar, and whisk until it becomes pale.
3. Add the melted chocolate and butter from step 1 to the mixture in step 2, and mix using a rubber spatula.
4. Sift in the almond flour and add Amaretto liqueur and rum, then mix well.
5. In a separate bowl, whisk the egg whites and gradually add the granulated sugar in three portions to make meringue.
6. Divide the meringue into two parts and gently fold them into the batter from step 4, being careful not to deflate the bubbles.
7. Bake in a 170°C (338°F) oven for about 35-40 minutes. To check if it's done, insert a bamboo skewer into the center, and if it comes out clean, it's ready.

Ganache Sauce

1. Warm mineral water, granulated sugar, and heavy cream.
2. Gradually pour the warmed mixture into the chopped chocolate and mix using a whisk. At first, it may seem separated, but as the chocolate melts and blends, it will become a smooth cream.

Decoration

1. Pour the prepared ganache sauce over the Torta Caprese, and decorate with sliced almonds.