3 Cloves garlic; finely chopped
1/2 c Butter
1 c Unsweetened cocoa
4 Eggs; lightly beaten
1 c Sugar (some of it brown, if you prefer)
1 c Flour; sifted
3/4 c Walnuts; chopped
1/3 c Almonds; blanched

Preheat oven to 325F. Put the garlic and butter into a large bowl over a saucepan of water on a gentle heat. When the butter has melted, stir in the cocoa and mix well. Add the eggs, sugar, flour and walnuts, stirring well after each addition. Pour the mixture into a greased and floured 8X10 inch cake pan and decorate with the blanched almonds. Bake for approx. 35 minutes. The top should be springy, but the inside slightly moist. Turn out onto a wire rack and cut into squares or bars.