Cocoa-almond cake:
1 c Almonds; blanched, toasted
16 ts Sugar
1/2 c All-purpose flour
1/4 c Cocoa powder
1 ts Baking powder
6 Eggs, separated, room temper
-ture
1/4 ts Cream of tartar
1/3 c Butter, melted and cooled
Chocolate parfait:
12 oz Bittersweet chocolate, coars
-ly chopped
1 c Milk
8 Egg yolks, room temperature
1 1/3 c Sugar
2 c Whipping cream, well-chilled
1/2 c Amaretto liqueur
1/4 c Water
Chocolate whipped cream:
2 oz Bittersweet chocolate, coars
-ly chopped
1 c Whipping cream, well-chilled
4 ts Sugar
1 ts Vanilla
Almonds; whole, blanched
Chocolate garnishes, optiona
–
Position rack in center of oven and preheat to 350
degrees. Cover bases of two 9″ springform pans with
foil, then attach sides. Finely grind almonds with 4
tbsp sugar. Sift flour, cocoa, baking powder into a
small bowl. Stir in almond mixture. Beat yolks and 8
tbsp sugar using electric mixer until slowly
dissolving ribbons form when beaters are lifted, about
6 minutes. Beat whites in another bowl, with cream of
tartar until stiff but not dry. Gradually, add
remaining 4 tbsp of sugar and beat until whites are
stiff and shiny. Fold 1/3 of almond/cocoa mixture into
yolks, then 1/3 of egg whites. Repeat twice, folding
in melted butter just before final 1/3 of whites is
incorporated. Spoon 1/2 of batter into each pan,
smoothing surface with spatula. Bake until tester
inserted in center of cake comes out dry, about 20
minutes. Cool in pans on rack 5 minutes. Invert onto
rack and cool cakes completely. Melt chocolate in top
of double boiler over hot, but not boiling water.
Bring milk to simmer in heavy medium saucepan over low
heat. Whisk yolks and sugar in bowl until smooth.
Gradually, whisk in hot milk, return to saucepan. Stir
over low heat until mixture leaves path on back of
spoon when finger is drawn across it, about 5 to 7
minutes. Do Not Boil. Gradually, whisk custard into
chocolate until smooth. Cool completely, stirring
occasionally. Whip cream to soft peaks. Fold into
cooled chocolate mixture in 3 batches. To assemble,
cut each cake into 2 layers, using a serrated knife.
Set one layer, cut side up in the 9″ springform pan.
Combine liqueur and water. Brush 4 tbsp onto cake in
pan. Spoon 1/4 of chocolate parfait over cake,
spreading to edge. Top with second layer, cut side up.
Repeat with liqueur and parfait. Add third layer and
repeat. Add forth layer and repeat, smoothing top of
parfait with a spatula. Cover and freeze until firm,
at least 4 hours. Remove pan sides. Refrigerate cake
while preparing cream. Melt chocolate in double boiler
over hot, but not boiling water. Stir until smooth.
Remove from over water. Whip cream with sugar and
vanilla to stiff peaks. Whisk in chocolate. Spoon
mixture into a pastry bag fitted with medium star tip.
Set cake on serving platter. Pipe decorative whipped
cream rosettes around edge of cake. Set almonds in
rosettes. Mayalso use chocolate leaves or curls as
garnish.
From
Yields
12 Servings