Pre-heat oven to 325 degrees. Beat the eggs with a stand or electric mixer until they are thick and fluffy and a light yellow color, about 2 to 3 minutes on high.
Melt butter in the microwave in a separate, covered, microwave safe bowl. Quickly add the chocolate chips to the hot butter (be sure to reserve 1 cup of the chocolate chips). Stir until the chocolate chips completely melt (microwaving again in small increments if necessary) leaving a smooth chocolate.
While still mixing, slowly add the chocolate to the whipped eggs until completely combined. Use a rubber spatula to scrape the sides and finish mixing in. Then slowly stir in the almond extract.
Prepare an 8 inch round cake pan by thoroughly buttering the bottom and sides. I also like to add buttered parchment paper to the bottom and sides. Then pour the batter into the pan.
Bake at 325 for 30 to 35 minutes or until a light touch to the center doesn't feel like liquid underneath. Remove cake from oven, it will look puffed up but it will sink back down as it cools. Let it stand at room temperature for at least 30 minutes before adding the ganache topping.
For the Ganache:
In a microwave safe bowl add the 1/4 c. heavy cream and microwave on high for about 1 minute, or until the cream just begins to boil on the edges of the bowl. Remove and immediately add the chocolate chips. Stir until the chocolate chips completely melt (microwaving again in small increments if necessary) leaving a creamy chocolate.
Spread evenly over the top of the cake, leaving a small rim around the outer crust.
Chill the cake, with the ganache on top, in the fridge for at least 3 hours before serving. When ready to serve sprinkle on some powdered sugar, fresh raspberries, or drizzle on some chocolate or raspberry syrup.
Please note that this cake needs time to chill in the fridge for 3 hours. Plan accordingly.