Leyla's Favourite Chocolate Cake

A lovely heavy chocolate cake topped off with a chocolate fudge icing.

1. 1

   Oven Setting: 180 degrees C/Gas Mark 4
   
   1)Break the chocolate into a bowl. Stand it over a pan of simmering water
   until the chocolate melts. Stir well.
   
   2)Cream the butter and sugar until fluffy. Beat the egg yolks, bit by
   bit. Stir in the almonds and chocolate.
   
   3)Whisk the egg whites in a big bowl until they form soft peaks.
   
   4)Gently fold some egg white, then some flour into the cake mixture.
   Carry on until both are used up.
   
   5)Spread the mixture into (2) cake tins. Bake for 20mins until the
   centres of the cakes feel springy.
   
   6)Leave the cakes a few minutes before turning them out.
   
   Icing: (while the cakes bake)
   
   1)Heat the evaporated milk and sugar in a pan and stir and bring to the
   boil and then let the sauce simmer for 5mins.
   
   2)Take the pan off the heat. Add the broken up chocolate and stir until
   it has melted. Repeat with the butter.
   
   3)Pour the icing into a bowl and put it in the fridge and let it thicken.
   
   4)When both icing and cakes are cool spread half the icing on one of the
   cakes, put the other cake on top and then spread the rest of the icing.