Preheat your oven to 375°F (190°C). Grease a 10-inch springform pan and dust the inside with flour.

In a mixing bowl, beat together egg yolks and warm water until light and foamy. Gradually whisk in granulated sugar and almond extract.

In a separate bowl, sift together cake flour, cocoa powder, baking powder, and baking soda. Fold into the egg yolk mixture until just combined.

Beat egg whites in a clean bowl until stiff peaks form. Carefully fold into the batter.

Pour batter into prepared pan and bake for 20-25 minutes, until a toothpick comes out clean.

Remove from oven and cool in the pan for 10 minutes, then release and cool on a rack.

Beat room temperature butter until fluffy, then mix in cocoa powder and powdered sugar for frosting.

Roll small balls of frosting and chill for 30 minutes to use as decoration.

Melt semisweet chocolate, butter, and heavy cream together in a saucepan over low heat until smooth for the glaze.

Assemble the torte by layering frosting between the cake layers, pouring glaze over the top.

Decorate with chilled frosting balls and chocolate shavings. Let it set before serving.

Once assembled, let the torte sit for at least 30 minutes before slicing and serving.