preheat oven to 150°c/130°c fan forced. grease and line the base of a 25cm spring form pan with baking paper.
using an electric mixer, cream butter, vanilla and sugar in a medium bowl on medium-high speed until light and fluffy. add eggs one at a time, mixing well.
fold in almonds, sifted flour and NESTLÉ baking cocoa, sour cream and frangelico liqueur.
fold in NESTLÉ white melts, mixing until well combined. spread mixture into prepared pan. bake for approximately 1 hour or until a skewer insertedinto the centre comes out clean. cool for 10 minutes before turning out onto a wire rack.
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meanwhile, place water and sugar in a small saucepan over low heat, stirring until sugar has dissolved. increase heat bring to boil then allow to simmer for 5 minutes without stirring, until golden in colour.
remove from heat; stir in almonds; spread evenly over the warm cake. allow to cool and serve with whipped cream and blueberries if desired.
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