Wash, peel and cut the rhubarb into pieces.

Break the chocolate into small pieces and melt together with the water in a saucepan / bowl in a water bath while stirring. Mix the sugar in it.

Gradually stir in the butter until it has dissolved. Remove the pot / bowl from the heat and stir in the grated almonds, flour and Winstein baking powder. Add the egg yolks one after the other and stir vigorously each time.

Beat the egg whites until stiff and fold into the chocolate mixture. Add the chopped almonds and stir.

Grease the mold and pour the mixture into the mold and smooth it out. Place the rhubarb on the dough and press lightly.

Bake the cake in an oven preheated to 180 degrees for about 50 minutes. Let cool for 30-40 minutes, then leave to cool on a wire rack. Sprinkle with powdered sugar and cut into pieces.

Tip 7: It tastes even nuttier if you lightly roast the chopped almonds again in a pan.