Naughty but nice choco cake

Preheat the oven to 210C/190C fan/gas 6. Grease the inside of the 20cm loose-bottomed round cake tin.

Break the chocolate with your hands and put in a saucepan with the butter. Then melt together stirring occasionally until smooth. Put to one side.

Whisk the eggs and sugar together using an electric mixer until creamy in a mixing bowl.

Pour the butter and chocolate into the mixing bowl and fold into the egg and sugar mix.

Then add the flour and whisk until you cannot see any flour lumps. Then add the almonds and coco powder into the cake mix and fold.

Scoop up the cake mix and spoon it into the greased cake tin and put in the oven for 40 minutes. A crust top should appear.

When the cake is cool start making the ganache. For the ganache, you need to grate all of the chocolate into a large bowl.

Then, you pour the double cream into a saucepan and heat (Do not boil the cream) until bubbles appear slightly around the edge of the pan.

When the cream is heated, pour it onto the grated chocolate and beat together. The heat of the cream should melt the chocolate and form a smooth ganache. Finish, by putting the ganache to one side to cool and thicken for one hour.

When the cake and ganache is cool, scoop the ganache onto the top of the cake to create a chocolate topping. Decorate with chocolates and smarties.