Categories: Cakes 
      Yield: 12 servings 
  
           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.