Crumble the yeast into a bowl and mix with the milk, sugar, eggs, egg yolks and a pinch of salt. Add the flour and mix everything with the dough hook. Add knobs of butter and knead for another 3 minutes. Dust the dough with a little flour and let rise in a warm place for 30 minutes.
Soak the raisins in hot water. Grease a ring mold well. Finely chop the almonds and mix with the well drained raisins into the dough. Place the dough in the mold, cover and let rise for another 30 minutes. Preheat the oven to 180°C (approximately 350°F) and bake about 50-60 minutes.
Let stand 5 minutes in the mold, then turn out onto a plate. Place the chocolate over a hot water bath, melt and drizzle by spoonfuls over the cake. Let stand overnight to harden. Serve decorated with birthday candles.