Put the chocolate into a food processor with the butter, sugar, almonds, 1 tablespoon of the cocoa powder and the salt, and process until smooth.
Add the eggs one at a time to the food processor and add the flour.
Butter a deep baking dish - roughly 25 x 25cm in size - really well and sprinkle the remaining tablespoon of cocoa powder over it, coating the whole surface of the dish.
Pour the cake mixture into the dish, using a spatula to scrape it all out of the processor.
Break the fudge into pieces and sprinkle these over the top of the cake mix, pushing any larger pieces down into the mixture.
Put the baking dish into the preheated oven and cook for 18 to 20 minutes.
Take the cake out of the oven and insert a skewer into it. A little bit of cake mixture on the skewer is ok - you still want the cake to still be a little moist inside. But if it's too gooey, put it back into the oven for another 5 minutes.
Let your cake cool slightly but serve it warm with vanilla ice cream.