PLACE dark chocolate in a heatproof bowl and set it over boiling water until completely melted.
Preheat oven at 170°C. Grease and line the base of a loaf tin. Beat butter, sugar and essences until light and fluffy. Beat in egg yolks one at time. Add milk and melted chocolate. Cream until well combined.
Fold in sifted flour and stir in ground almonds. Whisk egg whites until just stiff. Fold the beaten egg white into the creamed chocolate mixture. Turn out batter into the prepared cake pan and bake for 55 to 65 minutes or until a wooden skewer inserted into the centre of cake comes out clean.