Step 1

Preheat oven to 170°C. Brush a square 22cm (base measurement) cake pan with melted butter to grease. Line base and sides with baking paper.

Step 2

Place chocolate in a heatproof bowl over a saucepan of simmering water (make sure bowl doesn't touch the water) and stir until melted.

Step 3

Use an electric beater to beat together sugar, oil and vanilla in a bowl until pale and creamy. Add the chocolate and fold until combined. Add almonds, flour, cocoa powder and baking powder and stir until combined. Spoon into prepared pan and smooth the surface. Bake in oven for 35 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool.

Step 4

Crumble cake into a bowl. Add ice-cream and coffee liqueur, and stir until just combined. Spoon into a plastic container and cover with foil. Place in the freezer for 3-4 hours or until firm. Scoop into glasses to serve.