Melt the chocolate in a heatproof bowl
set over a pan of gently simmering water. Remove from the heat and
beat in the egg yolks. Boil the milk in a separate pan, then whisk in
the gelatine. Stir into the chocolate mixture, then stir in the cream.
Beat the egg whites until stiff, then add the sugar and beat again
until stiff and glossy. Fold into the mixture. Spoon into a greased
and lined 450 g/ 1 lb loaf tin (pan), sprinkle with the toasted
almonds and leave to cool, then chill for at least 3 hours until set.
Turn over and cut into thick slices to serve.