Prepare the cake bases and chocolate cream filling a day in advance. Preheat the oven to 375°F.
To make the batter, place the almond paste in a bowl and work in the egg yolks with a spatula until smooth. Add the butter, half the sugar, salt, vanilla and cream well. Whip the egg whites with the remaining sugar until stiff. Using a spatula, blend the egg whites carefully into the mixture. Mix the almonds and chocolate with the flour and fold in. Wrap parchment paper around the torte ring (place the ring on the parchment paper and turn up the parchment tightly around the edges of the ring, then pour in the batter - you do not need the base). Pour in the batter and smooth the top. Bake for 45-50 minutes; leave the door open a crack to allow the steam to escape and let the cake sit overnight.
To make the chocolate cream filling, bring the cream to a boil, add the chopped chocolate, and stir. When it melts, use an egg beater or hand mixer in the mixture to thoroughly blend and thicken the cream. Refrigerate the cream overnight. The next day, let the cream mixture return to room temperature and then whip with the hand mixer again. Stir in the confectioner's sugar, then the softened butter, one tablespoon at a time.
Cut the torte base into three layers. Cover the bottom and middle layers thickly and evenly with the filling. Stack the three layers and coat the sides and top with the remainder of the filling and allow to cool.
To make the almond paste covering, work the confectioners' sugar into the almond paste on a clean surface. Dust the work surface with extra confectioners' sugar and then roll out the almond paste to 1/8 of an inch. Use to cover the tore like a pie cover, slicing the edges of the paste to fit the torte.
To make the icing, bring the milk to a boil with the cream, syrup and sugar; add the chopped chocolate and stir until it melts. Blend the icing with an egg beater or hand mixer. Place the torte on a wire rack with something underneath the rack; then pour the icing over the torte to coat it. Refrigerate for one hour before slicing and serving.