Chocolate is broken into small bowl, pour the milk and melted in a water bath, stirring until a completely smooth cream that is removed from the fire and leave to cool. Softened butter with the sugar mix of fluffy cream. One by one add the eggs while beating continuously. Add the cooled chocolate, ground almonds and flour sifted with baking powder. The dough is flavored with a few drops and a third of it is spread in a baking dish with a diameter of 20 cm, covered with baking paper. Bake 25 minutes in a preheated oven at 170 C. In the same way baked two more than the rest of the base dough. Chocolate glaze is broken into a small pan and melt in a water bath with the butter, stirring. Once homogeneous, remove from heat and allow it to cool for 5 minutes. Cool bases are coated with glaze and stackable. Using a spatula, cover the cake with the remaining frosting on top and sides and smoothed. Cool well before served. You can decorate with whole almonds or hazelnuts and Rabin cream.