Place chocolate and liquid in a bowl to melt over a double broiler

Allow chocolate to melt, and stir until smooth

Set aside

In a separate bowl, beat butter and sugar until pale and fluffy

Add three egg yolks, one at a time

Let rest

In another clean separate mixing bowl, with clean and dry beaters, whip egg whites until soft peaks form

Add two tablespoons sugar, ¼ teaspoon cream of tartar and a pinch salt to the egg whites

Throw another pinch of salt over your shoulder

Continue to beat the egg whites until stiff peaks form

Add melted chocolate to sugar egg yolk mixture and whisk until incorporated

Stirl in almond extract and crushed almonds

Fold in egg whites and flour alternately

Start with ⅓ of egg whites to lighten up batter

Add ¼ cup of sifted flour, fold in slowly

Fold in another ⅓ egg whites

Add remaining ¼ cup of sifted flour

Add remaining ⅓ egg whites

Pour into prepared 8” round cake pan, greased and floured

Gently spread evenly to edges

Bake at Fahrenheit 325° for 25 minutes, until cake is puffed but toothpick comes out clean

Center of cake should wobbly slightly when pan is tapped

Cool for 10 minutes, invert on wire rack, then flip right side up

Let cool completely before frosting

Melt chocolate in the same manner as for the cake

When chocolate is melted and smooth, add 1 tablespoon of butter at a time beating until smooth and fully incorporated

Frosting will be delicate, smooth and nearly runny, but it will spread beautifully and taste incredible

Cover sides of cake with sliced almonds