• Line and grease a deep 23 cm (9 in) round cake tin.
• Heat the chocolate and butter together in a bowl above a saucepan of hot, not boiling, water until melted. Cool slightly. Stir well and remove from the heat.
• Whisk together the eggs and icing sugar until pale and very thick. Fold in the chocolate and butter mixture, then fold in the flour and almonds.
• Pour the mixture into the prepared tin and bake in a moderate oven for about 1 hour, or until a metal skewer inserted into the centre of the cake comes out clean. Turn out on to a wire rack to cool.
• For the topping, melt the chocolate, and quickly smooth over the cake with a palette knife. Leave to cool. Decorate as shown.

Microwave Tip

• To melt chocolate in the microwave, break into squares and place in a bowl. Microwave for 4-6 minutes until soft.