Melt the chocolate. There is no way to do this quickly. Break the chocolate into small pieces, place them in a bowl and stand the bowl in a pan of warm water. Alternatively leave the chocolate somewhere warm in the kitchen and be patient.
Cream the butter and caster sugar together until pale.
Add the eggs, beating them in one by one. If you have a mixing machine use it. Only when one egg is incorporated, should you add the next.
Mix the melted chocolate with the creamed eggs, butter and sugar. Add the vanilla then stir in the almonds and breadcrumbs.
Bake in a deep 10in (25 cm) sponge tin for 45 minutes in a low oven – 325°F (160°C) Gas 3. Turn out of the tin straightaway and leave to cool.
Sieve the icing sugar and cocoa powder together.
Dissolve the caster sugar in the water to produce a syrup. This is best achieved over a low heat.
Melt the butter and add it to the syryp.
Pour in the icing sugar and cocoa powder mixture and whisk until smooth.
Spread the icing over the cold cake with a palette knife. Leave for 30 minutes to set properly in the fridge.