1 Heat the oven to 210°C (190°C in a fan oven), 400°F, gas 6 and fill in the baking dish with about 1 1/2 cm of water. Grease the Bundt tin with butter and sprinkle with sugar.
2 Melt the dark chocolate slowly in a bain-marie. Mix together the butter, icing sugar and vanilla sugar until creamy and gradually fold in the melted chocolate, egg yolks, almonds and the flour.
3 Beat the egg whites and sugar until semi-stiff and fold into the mixture. Pour the mixture into the cake tin, place the tin in the water-filled baking dish and bake for around 50 min. Test with a wooden stick to see if the cake is done.
4 To make the topping, melt the milk chocolate in a bain-marie and gradually stir in 1 to 2 tablespoons of cream.
5 Knock the cake out onto a plate or a cake stand and pour the chocolate over the top. Decorate with the pink sugar decorations and serve either warm or cool.