Chocolate & Almond Torte

Ingredients for the cake:

5 egg yolks
50 gm. almond paste
130 gm. butter
75 gm. sugar
1/4 tsp. salt
1 tsp. vanilla extract
4 egg whites
50 gm. ground almonds
30 gm. chocolate - grated and leave in the fridge to harden it
60 gm. plain flour

For the filling:

250 gm. Double cream
200 gm. chocolate
30 gm. icing sugar
100 gm. softened Butter

For the icing:

5 Tbsp. milk
5 Tbsp. double cream
1 Tbsp. Glucose syrup
2 Tbsp. caster sugar
200 gm. chocolate

Method:
For cake:
(1) Mix the almond paste with the egg yolks with a spatula and stir until smooth.
(2) Add in butter, half the sugar, salt and vanilla extract, cream well.
(3) Whisk the egg white with the balance half amount of sugar till stiff then carefully fold into the egg yolk mixture.
(4) Fold in sifted flour and ground almonds. Then fold in the grated chocolate. Pour into a 9" round cake tin and bake at 175C for about 45 mins. to 60 mins. or till cooked. Leave to cool on a wire rack. Slice into 2 or 3 layers.
(5) For filling: Bring the cream to the boil and then pour in the chopped chocolate and stir. When it melts, blend it thoroughly and then let it set slightly in the fridge so that it's easier to spread on cake.
(6) For Chocolate icing: bring the milk to the gboil with the cream, syrup and sugar. Cut the chocolate into small pieces and add, stirring as it melts into a smooth satiny icing.
(7) To assemble: slice the cake into 3 layers. Spread the filling onto each layer and sandwich them together. Coat the top and sides with the remaining filling and allow to cool and set slightly. You can put into the chiller for a liitle while.
(8) Coat the torte with the chocolate icing and decorate the cake as desired.