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
Let rest for a moment
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