Chocolate cake with toffee

Making this cake does take some time, but it turns out so delicious that you quickly forget about it. Moreover, it is great to bake for various celebrations because it looks good and can be made in advance and stored in the refrigerator for quite a while.
Ingredients:
Dark raisins 50 g,
Candied kumquat 50 g,
Light rum 90 ml,
Light raisins 50 g,
Wheat flour 310 g,
Butter 190 g,
Sugar 170 g,
Egg yolks 2 pcs,
Brown sugar 125 g,
Cream 20-22% 370 ml,
Walnuts 50 g,
Dark chocolate 70-80% cocoa 150 g,
Egg whites 2 pcs.
Preparation:
This pie is inspired by and based on my favorite Florentine pie from Chadeyka, but I emphasize the rum and have a slightly different filling. Soak the dried fruits in rum for a couple of hours, stirring them occasionally.

For the dough, combine cold butter with sifted flour and quickly chop it into crumbs, being careful not to warm it up. I like to do this with a blender. Add the sugar and mix.

Add 2 egg yolks and a couple of tablespoons of rum to the dough. Stir with a spoon, then quickly form the dough into a ball.

The dough may be uneven, it just needs to come together into a ball, which should be wrapped in plastic wrap and refrigerated for an hour.

Roll out the cold dough directly on the plastic wrap using a floured rolling pin to a thickness of about 0.5 cm and transfer it to the pie dish.

Spread the dough in the dish, trim off the excess edges, and place it in the freezer for about 15 minutes.

Meanwhile, preheat the oven to 190 degrees, where we will bake the base, previously pricking it with a fork in several places, for about 20 minutes. For the toffee, melt the butter with sugar, then add the cream and boil over high heat, stirring, until thickened (about 10-15 minutes).

In the cooled toffee, add the dried fruits and chopped nuts, mix, and pour over the baked base, spreading it evenly.

 Break the chocolate into pieces and pour hot cream over it, add a little rum, then stir thoroughly until a smooth, glossy mixture is obtained.

Pour the chocolate ganache over the pie and let it cool.

In general, you can stop at the previous stage, or you can make a meringue and decorate our pie with it.
Then it will definitely look very festive, plus you won't have to think about what to do with the leftover egg whites.