Heat oven to 160C/140C fan/gas 3.
Grease and line a 2lb/900g loaf tin with
a long strip of baking parchment. To
make the loaf cake batter, beat the butter
and sugar with an electric whisk until
light and fluffy. Beat in the eggs, flour,
almonds, baking powder, milk and cocoa
until smooth. Stir in the chocolate chips,
then scrape into the tin. Bake for 45-50
mins until golden, risen and a skewer
poked in the centre comes out clean.
Cool in the tin, then lift out onto a wire
rack over some kitchen paper. Melt the
extra chocolate chunks separately in
pans over barely simmering water, or
in bowls in the microwave, then use a
spoon to drizzle each in turn over the
cake. Leave to set before slicing.