1 Melt the chocolate in a double boiler.
2 Beat the butter with the sugar using an electric mixer to obtain a smooth cream. Incorporate the vanilla, then the eggs.
3 Add the flour, cocoa, salt and melted chocolate. Stir with a wooden spoon.
4 Incorporate the almonds and transfer this batter into a non-stick mold. Smooth the top of the batter so it is uniform.
5 Bake the mixture in an oven preheated to 180 °C (355°F) for 30 to 35 minutes.
6 Let cool in the mold. Once this time has elapsed, remove from mold and cut into squares.
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