Grease an 8-inch (20-cm) springform cake pan and sprinkle with breadcrumbs.
Preheat oven to 350°F (175°C).
To make cake, melt chocolate in a double boiler over low heat.
Cream butter and half the sugar in a medium bowl until light and fluffy.
Stir in chocolate, egg yolks and almonds.
Beat egg whites until stiff; fold in remaining sugar.
Fold egg white mixture into chocolate mixture.
Fold in flour.
Turn batter into prepared pan.
Bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
Cool on a rack.
To make frosting, on a surface sprinkled with powdered sugar, roll out almond paste thinly to a circle large enough to cover top and sides of cake.
Melt chocolate in a double boiler over low heat.
Spread a thin layer of chocolate over top of cake.
Place almond paste over top and sides of cake, pressing lightly.
Trim excess almond paste.
Spread remaining chocolate evenly over cake.
Warm jam.
Dip almonds into warm jam and then turn in sugar crystals.
Arrange almonds on cake while chocolate is soft.