Cream fat and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, almonds and baking powder and stir alternately with 5 tbsp. milk into the dough. Halve the dough. Stir the cocoa and 1 tbsp. milk into one half
Place the dough alternately in a greased and flour-spread box form (approx. 20 cm long; 1.25 litres capacity) and marble with a fork. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes (stick test)
Take the cake out of the oven, let it cool down for about 15 minutes, then turn it over onto a cake rack. Let the cake cool down
Coarsely chop the couverture separately and place each in a separate bowl. Melt the couverture one after the other over a warm water bath. Pour the marbled couverture over the cooled down cake and chill for approx. 30 minutes until the couverture is firm
waiting time approx. 1 1/2 hours