For cake, preheat oven to 400° F.  Butter 8-inch round cake pan and line bottom with parchment paper; set aside.  Beat butter in large mixing bowl until fluffy.  Gradually add 1/2 cup sugar and beat on high speed 7 to 8 minutes.  Add yolks and beat well.  Stir in chocolate, almonds, rum and almond extract.  Sift together flour, baking powder and salt.  Return to sifter and set aside.  Beat egg whites in large bowl until soft peaks form.  Add sugar 1 tablespoon at a time and beat until stiff.  Sift 1/3 of the flour mixture over batter.  Add 1/3 of the whites and fold gently.  Repeat, beating whites quickly just before adding.  Repeat with remaining flour and whites and fold thoroughly.  Turn mixture into prepared pan, spreading evenly.  Bake 15 to 18 minutes (1 1/2 inches along outer edge of cake should be done, but center should still be uncooked.)  Set on rack and let cool in pan 1 to 2 hours.  (Cake will sink in center; push outer edge down occasionally to make it as even with middle as possible.)  Chill cake at least 6 hours, preferably overnight, before unmolding from pan.
For glaze, combine chocolate, butter and honey in top of double boiler and melt over hot, not boiling, water, stirring occasionally until smooth.  Remove and let cool to about 100ºF.  While glaze cools, remove cake from refrigerator and unmold.  Using sharp knife, trim any higher outer edges to make cake  little more level (it will still be lower in center).  Cut out 8-inch circle of cardboard and set cake on top.  Place on rack over baking sheet.  Stir glaze gently with rubber spatula (be careful not to make air bubbles).  Pour glaze onto center of cake, tilting rack so glaze coats top and sides of cake completely.  Refrigerate immediately to set glaze, 2 to 3 hours.  (Cake can be prepared 1 day ahead to this point; cover with plastic after glaze sets.)
For buttercream, combine cocoa, milk, butter, shortening, vanilla and salt in small bowl and blend well.  Beat in confectioner's sugar 1 tablespoon at a time until mixture is stiff enough to be piped.  Spoon into pastry bag fitted with star tip and pipe 8 rosettes around outer edge of cake and 1 in center.  Set coffee bean in center of each.  Refrigerate until ready to serve.  16 servings.

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