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.
Yields
12