Beat the softened butter with the sugar into foam, add the yolks 1 by 1 and the liqueur. Melt the chocolate, wait for it to cool and beat it with the other mixture. Add the ground almonds, the beaten to snow egg whites and the breadcrumbs.
Lightly stir the mixture for the final time and pour it into a suitable round form that's been laid out with baking paper and lightly greased. Bake it slowly in a low-moderate oven. Leave it to cool and cut it into 2 separate layers.
In the meantime, melt the jam or prepare a buttercream from 1/2 cup (120 g) soft butter, 1/2 cup (120 g) powdered sugar and 3.5 oz (100 g) melted chocolate. Choose which one of two fillings you'd like to use.
Stick the layers together with the buttercream or with the lightly warmed jam; in both cases be sure to smear the cake on the sides and smooth it out. Put it in the fridge to harden and in the meantime melt the ingredients for the glaze in a water bath on the stove.
Pour the glaze over the Sacher Cake with Almonds. Then place it in the fridge once again.