Preheat the oven to 350°F. For the pudding, combine the egg, vanilla extract, corn starch, and 3–4 tablespoons of the milk in a pot over medium heat. Add the rest of the milk and cook until the mixture thickens and there are no lumps, stirring constantly. Remove from heat and stir in the butter. Cover with plastic wrap and leave to cool down.
For the chocolate cake, combine the eggs with sugar and salt and beat until frothy. Stir in the milk and oil and wait until the end to add flour, cocoa powder, and baking powder to the mixture. Adding the ingredients in this order will give you the best results.
Pour the batter into a greased springform pan.
Spoon the chilled pudding over the middle section of the chocolate cake batter.
Put the pan in the oven and bake for 40 minutes. Once it's done baking, remove the dark skin from the pudding and allow the cake to cool for a few hours.
Drizzle melted chocolate over the chocolate cake and sprinkle chopped almonds around the edge.
