Preheat oven to 375 degrees. Place an 8 inch springform over a piece of parchment paper. Draw a circle around it and cut it. You will use that in order to cover the bottom of your pan. Butter and flour the springform and place the parchment paper on the bottom. Set aside.

- Lightly toast the slivered almonds and cool them before grinding. Combine almonds, sugar and cocoa in food processor. Process to fine powder.

- On a kitchen Aid mixer, or if using a hand mixer cream butter and confectioners sugar to almost white and fluffy.

- Add peanut butter and yolks. Beat to smooth.

- Reduce speed and beat in melted chocolate, coffee, rum and vanilla. Transfer to another bowl.

- Fold in almond powder mixture by hand.

- Whip egg whites and fold in 1/4 at the time. Make sure the egg whites completely incorporates into the batter. Don't rush.

- Transfer the batter to the baking pan and bake for 15 minutes at 375 degrees and then reduce the heat to 325 and bake another 15-20 minutes.

- Cool completely on a rack.

- Serve on it's on or with whipped cream and fresh rasberries on the side.

- Enjoy!