1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease and base line a 23cm/9" deep sandwich tin.
2. Break the chocolate into a heatproof bowl. Add 25g/1oz of the butter and stand bowl over a pan of hot water until chocolate has melted.
3. Meanwhile put the remaining butter, sugar, eggs, flour, baking powder, ground almonds, cocoa, milk and essence into a large bowl and beat until smooth and creamy.
4. Add the melted chocolate and gently stir into the mixture. Transfer to the prepared tin and level the top.
5. Bake for about 40 minutes until risen and the surface feels firm to the touch. Remove from oven. Allow to sit in tin for about 5 minutes, then transfer to a wire tray to cool.
6. Make the chocolate cream by heating the cream until just bubbling around the edges. Add the chocolate and gently stir over a low heat until melted. Remove from heat.
7. Transfer to a bowl to allow to cool and begin to set.
8. Slice cake horizontally and use half the icing to sandwich the cake.
9. Spread remaining icing on top and sides of cake.
10. Serve with raspberries and crème fraîche or Greek yoghurt.

Notes

• Mixture may be divided between 2 heart shaped tins or sandwich tins to make a layer cake
• Cake can be made a few days in advance and wrapped in greaseproof paper, then iced just before serving