Bruno's Chocolate Cake With Chocolate Cream

Ingredients

700 gr chocolate
9 eggs
50 gr rum
1 gr extract
1 ml cream of tartar
100 gr sugar
50 gr butter
24 gr cornstarch
12 gr cocoa
2 1/2 amaretti
10 italian
120 ml water
475 ml cream
9 round cake pans
1 at a time
450 gr semisweet chocolate
1/4 egg whites to lighten the batter
1/4 chocolate cream for decorating the top of the cake
3 layers
85 gr melted semisweet chocolate rectangle

Instructions

white chocolate on another sheet of parchment. Refrigerate until chocolate is firm but not brittle, about 15 minutes. Cut chocolate crosswise into 2 cm-wide strips. Refrigerate to refirm chocolate, about 15 minutes. Carefully arrange strips alternately around edges of cake, gently pressing into icing. Spoon reserved chocolate cream into pastry bag fitted with a no. 3 round tip. Pipe mixture into straight lines atop the cake. Dust lightly with cocoa;' refrigerate. Garnish with chocolate leaves. Bring to room temperature before serving.