Preheat the oven to 160°C/320°F/gas 2

Break up the chocolate, put it into a food processor with the butter, sugar, almonds, 1 tablespoon of the cocoa powder and the salt, and whiz until smooth

Crack your eggs, one at a time, into the food processor and add the flour

Whiz again until smooth

Get a deep baking dish roughly 25 x 25cm in size

Butter the dish really well and sprinkle the remaining tablespoon of cocoa powder over it

Shake it around a bit so it lightly coats the whole surface of the dish

Pour the cake mixture into the dish, using a spatula to scrape it all out of the processor

Break the fudge into pieces and sprinkle these over the top of the cake mix, pushing any larger pieces down into the mixture

Pop the baking dish into the preheated oven and cook for 18 to 20 minutes

Take the cake out of the oven and stick a fork into the middle of it

If there’s a little bit of cake mixture on the fork when you pull it out, that’s okay – you want the cake to still be a little moist inside so that it’s nice and squidgy

However, if it seems a bit wobbly, pop it back into the oven for another 3 to 5 minutes to firm up a bit

Let your cake cool slightly and serve it warm and gooey

Lovely with a dollop of crème fraîche or a scoop of vanilla ice cream