Chocolate and almond torte

Melt chocolate and water in a saucepan. Add sugar and stir over low heat until well-blended. Add ground almonds and stir for 2 more minutes. Remove from stove and allow to cool, stirring occasionally.
Beat egg yolks until creamy. When almond mixture is quite cold, beat in egg yolks. Fold in whisked egg whites and breadcrumbs.
Put mixture into a lined 20 cm diameter cake pan and bake at 170 ºC for 1 1/4 hours, or until done. To test, insert a thin skewer into centre of cake. If skewer is dry when removed, the cake is done. If it is moist, leave in oven for a few minutes more.
Cool, in pan, before turning out onto a cooling rack.
Dust with icing sugar and serve with cream.