Preheat your pan or pressure cooker for 20 minutes on medium low flame.

In a bowl beat butter and vanilla for one minute.

Add sugar and beat for five minutes until fluffy and creamy.

Add one egg at a time and beat until all the ingredients are combined.

Sift wheat flour over this and fold to combine.

Pour in a small loaf tin lined with parchment paper and bake in preheated pan or cooker for 35-40 minutes or until a tooth pick inserted comes out clean.

Flip it on wire rack and allow it to cool completely.

Mix amul cream and chocolate and heat on low flame.

Once 75% chocolate is melted, add coconut oil and remove from flame.

Whisk until it becomes a smooth mix.

Spoon it onto the cooled cake, spread it and top with some flaked almonds.

Slice it and serve.