12 oz 1 ½ cup 340 g butter softened 
					1 2/3 cup 340 g sugar
					2 ¾ cup / 340 g all purpose flour 
					3/4 cup / 120 g finely ground almonds 
					6 tablespoons unsweetened cocoa powder 
					2 teaspoons baking powder 
					2 teaspoon vanilla extract 
					½ cup boiling water

                                        6 tablespoons 80 g butter 
					200 g semisweet dark chocolate 40 45% cocoa 
					2 egg salmonella free 
					200 g icing sugar

                                Preheat oven to 180 deg C / 350 deg F / Gas mark 4
				Line two 9 inch / 23 cm cake tins with greaseproof or other non 
					stick paper and grease the tins 
				Beat the softened butter with sugar 
				Add one egg at a time mix well between each egg 
				Mix with flour cocoa powder baking powder vanilla extract and 
					finely ground almonds 
				Add ½ cup of boiling water and mix well 
				Transfer to two separate cake tins and bake at 350 degrees for 
					40 50 minutes or until a wooden pick inserted in centre comes 
					out clean 
				Cool the cakes and cut each in half horizontally Frosting 

                                Melt butter and chopped chocolate in a double boiler
				Beat the eggs with icing sugar and mix with the chocolate and 
					butter mixture 
				Use two thirds of the frosting to sandwich the four layers 
					together and coat the cake with the remainder of the frosting 
				Cool the cake in the fridge to harden the frosting Place the cake 
					at room temperature 1 2 hours before it is served 
				This cake is approximately 3 inches 7 5 cm tall