Preheat the oven to 210°C

Line the cake tin with baking sheet or if the sheet is not available you can grease it with butter and coat with flour(shake off the excess flour)

Add in a mixing bowl the eggs and sugar. Beat it until it's pale yellow and fluffy

Fold in the flour and cocoa such that the air isn't lost from the beaten egg and sugar

Spoon the mixture into a cake tin and smooth it to the edges. The mixture should be about a inch thick evenly across the tin

Bake for 10 minutes until the mixture springs back

Boil 300ml of cream and add it to 300grams of chopped chocolate. Mix it slowly to make ganache.

This step is optional but i did it in this way. You can keep the ganache in the fridge for 5 to 10 mins until in becomes a thick consistency(think Nutella hazelnut spread)

Whip up the rest of the 300ml cream

Now for the assembly ..divide the cake into two (length wise)

Take one piece of the cake and cover the top of it with half of the whipped cream.

Place the 2nd piece of the cake on top of the creamed piece

Now cover the assembled cake with the rest of the cream.

Place the cake in the freezer for 15 mins

Once the cream has suitably hardened, top the cake up with the ganache

Cover the cake with roasted almond crumble

Freeze it again and serve