Preheat the oven to 180°C.
Grease an 18 cm round cake tin.
Melt the chocolate with the milk in a heatproof bowl set over a pan of simmering water.
Cream the butter with the sugar in a mixing bowl until pale and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the chocolate mixture until well-combined.
Sift the flour and cocoa over the mixture and fold in with a metal spoon until evenly mixed.
Scrape into the greased tin, smooth level and bake for 35-40 minutes.
Spread a layer of butter cream icing on the cake and decorate with almonds.
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