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Line a square pan with parchment paper. Roughly chop milk chocolate and almonds. Set aside.

Cut bitter chocolate into small pieces and slice unsalted butter. Put bitter chocolate and butter in a bowl, if possible an aluminum or a stainless steel bowl. Mix flour and cocoa, and sift it twice. Preheat an oven to 190℃ / 374F.

Pour plenty of hot water, 50℃ / 122 F, into a deep-sided container. Mix water and boiling water in the same ratio, so it reaches about 50℃ / 122 F. Put the bowl with bitter chocolate and butter in hot water. Leave it for 30 sec and then melt it until smooth. Transfer the melted chocolate to a large bowl.

Put eggs in a small bowl. Beat it lightly, add granulated sugar and stir roughly. Add a small amount of boiling water to that hot water you just used it. Warm the egg mixture with hot water until 35℃ / 95F, about body temperature.

Add the egg mixture to the melted chocolate in 5-6 parts. Stir well with a whisk each time. Mix it with an electric mixer on low speed for 4-5 mins until whitish a little.

Add dry ingredients and stir gently with a whisk until smooth. Use a spatula to fold the chopped milk chocolate into the batter. Fold the chopped almonds into the batter.

Pour it into the cake pan and flatten it. Bake it at 170℃ / 338 F for 23 mins. (Preheat to 190℃ / 374F.) After baking, immediately drop the pan to your work surface to prevent the cake from shrinking.

Cool it down for around 15 mins. Take the cake off from the pan, Divide it into 8-10 pieces.