Roughly chop the chocolate and melt it in a bowl over a warm water bath. Remove from the heat and let it cool down a little. Cream butter, sugar, spice and salt with the whisk of the hand mixer.
Stir in the eggs one by one. Mix flour, starch and baking powder. Sift into 2 portions onto the egg mixture and stir in briefly.
Put the dough on a baking tray lined with baking paper (approx. 35 x 40 cm) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes.
Take it out, put it on a grid and cut the still warm cake including baking paper crosswise in half, let it cool down.
Warm up the jelly a little, stir until smooth. Carefully place one cake half on a board. Spread the jelly on the half. Carefully place the second cake plate upside down on top with the help of the baking paper, press down gently.
Peel off the baking paper above. Chill the cake for about 30 minutes.
Turn the cake plate carefully. Remove remaining baking paper. Stir icing sugar and milk until smooth. Spread the cake surface with it. Draw caramel sauce evenly in thin strips over the glaze.
Using a wooden skewer, draw a pattern alternately up and down through the lines. Let the cast dry. Cut into pieces and decorate with almonds.