Line and grease 20 cm (8cm) cake tin.
Preheat oven to 160C or 325F.
Place the chocolate and water in a small pan (non-stick) and heat gently until melted. Cool slightly.
Cream the butter and sugar together, until light and fluffy.
Beat in the chocolate.
Beat in the egg yolks.
Mix in the almonds and flour.
In another clean dry bowl, whisk the eggs whites, until stiff.
Fold into the cake mixture.
Pour the cake mixture into the cake tin and bake for approx 1 hr or till firm in the centre.
Leave in the tin for few mins before cooling on a wire rack.
For making the icing:-
1)Place the chocolate and milk in a small pan and heat gently, until melted, stirring occasionally.
Stir, quite vigorously, till you get a smooth texture.
:- If the mixture is still too thick, add a bit more milk (1 tbsp at a time), till you get the right consistency.
Cool slightly, before pouring over the cake and spread evenly to coat completely.
Let the icing set for a few hours, before serving.
:- There is no need to add baking powder, the egg white itself acts as a raising agent.
:- Remember that when buying dark chocolate, you must try to get the finest dark chocolate that is high in cocoa content. Go for Cadbury¦s Old Gold Dark Chocolate, if you¦re residing in Singapore you can get this chocolate at Cold Storage.