Beat the butter with the caster sugar. Add the eggs in batches to the beaten butter. Mix all the dry ingredients together. Heat the cream and paste to 60°C. Chop the chocolate, then mix with the almonds. Add the dry ingredients to the whipped mixture. Stir to combine. Add the cream to the mixture and mix again. Finally add the chocolate and almonds, mix all by hand. Grease the tray with butter. Bake for 25 minutes at 180°C (top and bottom heat), then reduce the temperature to 170°C (bottom heat) and bake for another 35 minutes.

Melt the chocolate in a water bath and add the oil. Stir until the confectionery compound coating is elastic. Pour over the cake at a temperature of 35-40°C. Decorate as desired.