Preheat the oven to 170°C or 338°F
Grease the bundt tin with some butter and then coat the edges of the tin with the breadcrumbs.
Cream together the butter and 150 g (⅔ cup) of the sugar in a bowl and stir through a quarter of the flour. Add the two whole eggs one by one. Beat thoroughly after each addition. Then add the egg yolks
Add the rest of the flour with the cocoa powder, baking powder and salt. Mix through and then pour in the milk, vanilla extract, almond extract and beat until you achieve a smooth batter.
In a separate bowl, whisk with a handmixer the egg whites until you get soft peaks. Slowly add the remaining 50 g (¼ cup) sugar to the mix and whisk until you get shiny egg whites.
Slowly fold the egg whites into the cake batter.
Melt the chocolate in 3 different bowls over pans of swimming water or in the microwave.
Pour half the chocolate into the batter and gently stir to create an marbling effect.
Bake for around 45 minutes. Test if it is done with a fork or skewer. It is ready if the tip comes out clean. Let the cake cool for around 10 minutes in the loaf thin. Then remove and leave to cool completely.
While the cake is cooking, drizzle over the remaining chocolate.