Beat together the butter, sugar, eggs, flour, baking powder and ground almonds in a bowl until pale and creamy. Sprinkle in 175 g (6 oz) of the chocolate, drizzle with the milk and stir gently.
Spoon the mixture into a greased and lined 20 cm (8 inch) round cake tin (see
Spread the jam over the cake. Roll out the icing on a surface dusted with sifted icing sugar to a 30 cm (12 inch) round. Lift over the cake and fit around the side, easing out the folds and trimming off the excess. Smooth down with hands dusted with icing sugar.
Press a 8 cm (3¼ inch) heart biscuit cutter into the top and lift away the icing inside the cut area. Melt the remaining chocolate (see