Make chocolate-almond mixture a signature cake.

As with that great pair of cosy shoes you can wear anywhere, it's nice to have a signature recipe for a tiny cake that can be whipped up simply for just about all occasions. It's elegant enough to brighten any party, and down-home enough to pick up a wedge and eat it with your hands. Influenced by an easy, classic Italian style, this tastes best if wrapped firmly and cooled for twenty-four hours before serving. The almond flavour ripens, and the chocolate topping becomes superbly crunchy. And the entire thing becomes movable, so you can bring it to an Indian-summer after-work picnic, or pleasure your mates with it at a potluck. For best results, melt the butter without delay in the bowl. A little slipped butter, and some flour, for greasing and flouring the pan. Place the almonds and two spoons sugar in a blender or a blender, and grind to a powder in a few bursts. Add cup sugar to cup fell butter in the bowl, pour in the vanilla and almond extracts and salt, and beat with a hand-held magimix till creamy. Add the eggs, one at a time, thrashing well after each. Splatter the flour-almond mix ott of the butter mix, and employ a rubber spatula to double it in with some cultured strokes ( don't overmix ). Spread the batter into the prepared pan and cook for 35 to forty mins, or till it is golden and the top springs back when gently touched. Let it sit for half an hour, then take the cake from the pan, move to a plate, and let cool absolutely. To make the coating : Melt the chocolate chips delicately in a double boiler or in a microwave stove on low power. Seive some confectioners' sugar onto the cake, and splatter with slivered almonds, if required. Employ a little spoon to drip the liquified chocolate OTT in a lacy pattern or an abstract expression.
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