Preheat the oven to 170c (gas mark 3 320f)
Grease and line an 18cm loose bottomed cake tin
Whisk together eggs,sugar,vanilla, for two minutes until light and fluffy.
Meanwhile put the chocolate,
butter and water in a large bowl,heat over a pan of simmering water, when melted stir gently together.
Using a metal spoon gently fold the creamed mixture into the chocolate mixture. Whilst being gentle do mix thoroughly then stir in the ground almonds and the flour.Pour into the tin and bake for 20 minutes.

When cooked remove from oven and place on a cooling rack when cool dust with cocoa or icing sugar and serve with ice cream or cream.