1.Process chocolate, sugar, cocoa and almonds in a food processor until chocolate is chopped finely. Add butter and process until mixture begins to come together.
2.Add 1 egg and brandy; process to combine.
3.Cut one pastry sheet into a 12cm x 24cm rectangle; one into a 14cm x 24cm rectangle. Leaving a 2cm border along all sides, cut even slits in centre of larger pastry sheet at 1.5cm intervals. Place smaller sheet on a greased oven tray; spread the centre with chocolate mixture, leaving a 2cm border. Brush edges with a little of the remaining beaten egg.
4.Top with other pastry sheet, press edges of pastry together. Freeze for 10 minutes.
5.Preheat oven to moderately hot (200°C/180°C fan-forced).
6.Brush pastry lightly with remaining beaten egg. Bake about 35 minutes or until golden.