Preheat oven to 375 degrees. Oil and line two 7" shallow cake pans with parchment paper. Cream together the butter, sugar and vanilla extract until light and fluffy. Stir in the eggs one at a time, adding a little flour after each addition. When all the eggs have been added, stir in the remaining flour and the ground almonds. Add 1–2 tbsp of cooled boiled water and mix lightly to form a smooth dropping consistency.

Melt the 1 oz of chocolate in a heatproof bowl set over a saucepan of gently simmering water. Stir until smooth, then pour over the cake batter and gently mix in a figure-eight action. Take care not to over-mix or the rippled effect will be lost. Divide between the 2 cake pans and smooth the tops. Tap them lightly on the work counter to remove any air bubbles.

Bake in the preheated oven for 25–30 minutes or until golden and the tops spring back when touched lightly with a finger. Remove from the oven and leave for 10 minutes before transferring to a wire rack and discarding the parchment paper. Let stand until cold before frosting.

To make the frosting, break the chocolate into small pieces and place in a heavy-bottom saucepan. Add the butter and maple syrup. Heat gently, stirring frequently, until the chocolate has melted and the mixture is smooth. Add the sugar and stir gently until the mixture is well blended. Let stand until cool and beginning to thicken. Beat occassionally during this time.

Split each cake in half and use one-third of the cooled frosting to sandwich the 4 layers together. Spread an additional third around the sides of the cake and roll in the toasted slivered almonds. Spoon the remaining frosting on top and spread with a swirling action to give a decorative effect. Sprinkle with the chocolate shavings and serve.

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