Preheat the oven to 175ºC/325°F/Gas mark

Grease a 450g/1lb loaf tin

Cream the butter and sugar together

Beat in the eggs one at a time until well combined

Stir in the almond essence and the milk

In another mixing bowl, sieve together the flour, ground almonds, baking powder and salt

Stir this into the wet ingredients in three batches, stirring well after each addition

Spoon the batter into the prepared loaf tin, levelling out using a spatula or back of the spoon

Sprinkle the tablespoon of sugar evenly over the top

Bake for 45 minutes or until a skewer inserted into the centre comes away clean

Allow to cool in the tin for at least half an hour

Break up the chocolate into a small heat-proof bowl

Melt in a bain-marie or in 10-second bursts in a microwave

Serve