Method

1. Preheat oven to 350F / 180C.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy
3. Add the egg yolks one at a time and then mix in the chocolate, pecan nuts and cinnamon.
4. In a separate bowl, whisk the egg whites until they form stiff peaks.
5. Stir one third into the chocolate mixture to loosen the texture and then fold in the remaining with a large metal spoon.
6. Transfer the mixture to a greased and floured cake tin.
7. Level the top with the back of the spoon and bake in preheated oven for 35-40 minutes.
8. Once cooked, leave to cool for at least 20 minutes and serve warm with cream.

To make the cream

1. In a small pan, warm the rum and the sugar and stir until dissolved.
2. Once sugar has dissolved, remove from heat and allow to cool before mixing through the crème fraiche.
3. Semi-whip the double cream and fold through the crème fraiche mixture.
4. Cut torte into 8 equal wedges and serve with cream