Method

• 1.
  Place the cola in a medium saucepan over medium-high heat. Bring to the boil, reduce heat to low and simmer for 45-50 minutes, until thickened and reduced to about 100ml. Watch at the end of this time and stir to stop the mixture catching and burning. Remove from the heat and cool slightly. In a small bowl, mix 40ml of cola syrup with the rum, reserving the remaining 60ml.
• 2.
  Preheat oven to 180°C fan-forced. Grease a 20cm springform cake pan and line the base and side with baking paper.
• 3.
  Place the chocolate and butter in a medium-sized microwave-safe bowl. Microwave for 2 minutes, or until butter has melted. Set aside for 2 minutes, then stir until chocolate is melted and mixture is smooth. Cool for 5 minutes at room temperature.
• 4.
  Add the eggs, one at a time, to the chocolate mixture, whisking after each addition. Add cola and rum mixture, caster sugar, almond meal and flour. Lightly whisk to combine. then pour mixture into prepared pan and bake for 30-35 minutes, until firm when pressed and just cooked through in the middle. Rest in the pan for 30 minutes at room temperature before serving.
• 5.
  For the smoked butterscotch sauce, place the brown sugar, cream, butter, vinegar and liquid smoke, if using, in a medium saucepan over medium-high heat. Stir with a whisk until the butter has melted and mixture is combined. Bring to a simmer and cook for 5-6 minutes, until reduced slightly. Set aside.
• 6.
  Place torte on a large platter and drizzle with smoked butterscotch sauce and reserved cola syrup. Sprinkle with salt flakes and serve with creme fraiche on the side.