Prepare a 9″ round cake tin with a loose bottom, lined with grease proof paper cut to fit, or ready cut if you like.
Put a glass bowl over a pan of water and let it simmer.
Now break up the chocolate and add it to the simmering glass bowl. Make sure the water doesn’t touch the glass bowl or it will burn the chocolate.
While the chocolate is melting, keep stirring from time to time until all the chocolate has melted, remove from the heat then set aside.
Using an electric whisk, mix the sugar and the butter until very light, then add the yolks one by one then mix together. Now add the almonds then the melted chocolate and whisk again until they are all combined.
Separately, in a clean bowl, whisk the egg whites until stiff, then with a metal spoon, fold in the almond & chocolate mixture, using the figure of eight technique. (Don’t over do it!) Then pour the mixture into the prepared tin.
Bake the cake on a low shelf for about 30 to 35 min.
Take out and then leave to cool on wire rack with the paper.
For the chocolate icing:
Take the paper off the cake but keep on the wire rack.
To melt the butter and the chocolate use the same method as the beginning (Glass bowl over the simmering pan)
Once all the chocolate sauce is melted pour it over the cake then leave to set.
You can decorate with a hand-made rose and brushed leaves they are so easy to do.