Bake the chocolate loaf cake :

1. Preheat the oven to 350°F (180°C).
2. To a mixing bowl, add melted butter and light brown sugar and mix for 2 minutes using a hand mixer or stand mixer.
3. Add the Dutch process cacao powder, almond flour, baking powder, instant espresso powder, vanilla extract, and salt. Mix for one minute.
4. Add the four eggs and mix until well combined.
5. Add the milk and keep mixing until well combined.
6. Sift the flour and mix gently until lumpless. Do not over-mix the flour, as the cake will lose its bouncy texture.
7. Generously grease a 10×4 inch (25×10 cm) loaf pan with room temperature butter and transfer the batter to the pan.
8. Bake for 35 minutes until risen and cooked through.
9. Let the cake cool down in the pan for 10 minutes, then remove from the pan and transfer to a cooling rack. Let it cool down completely. To speed things up, you can place it in the fridge for 30 minutes.

Make the chocolate almond glaze:

1. In a saucepan, add the roughly chopped dark chocolate and sunflower oil. Melt over very low heat (I recommend the lowest you can go on your stoves). 
2. Stir with a wooden spoon, until glossy. As soon as the chocolate has melted, remove from the stoves. 
3. Add the diced almonds and stir to combine. 
4. Let the chocolate glaze cool down for 20 minutes, stirring regularly to speed up the cooling process. 

Glaze the cake:

1. When the cake is completely cooled down. Place a parchment-lined tray underneath the cooling rack (a handy trick to help scrape the glaze drippings). 
2. Pour the chocolate glaze over top of the cake, spreading it evenly. Scrape the drippings and spread them back on the cake.
3. Place the cake in the fridge for 30 minutes, to help harden the chocolate glaze. 

It’s ready! Enjoy as is, with a nice cup of coffee or with fresh strawberries if they are in season where you live!