Heat milk until tepid.

Sprinkle yeast over the milk in a large bowl.

Add one tablespoon of sugar to the yeast mixture.

Set aside in a warm place for 10-15 minutes to activate the yeast.

Melt butter and chocolate together, stirring occasionally.

Remove the melted chocolate mixture from heat.

Mix remaining sugar, instant coffee (if using), egg, sea salt, and vanilla into the yeast mixture.

Stir in half the flour and cocoa powder.

Add the chocolate mixture to the batter.

Stir in the remaining flour.

Knead the dough until smooth.

Cover the bowl with a tea towel.

Allow the dough to rise in a warm place until doubled in size, about 2 hours.

Butter a loaf pan.

Stir the chopped almonds (if using) into the dough.

Transfer the dough to the buttered loaf pan.

Let the dough rise in a warm place for 40 minutes.

Bake at 180 degrees C (350 degrees F) for 35-40 minutes.