Ingredients
- 10 italian
- 9 eggs
- 9 round cake pans
- 3 layers
- 2 1/2 amaretti
- 1 at a time
- 1/4 chocolate cream for decorating the top of the cake
- 1/4 egg whites to lighten the batter
- 22 oz chocolate
- 2 c cream
- 16 ounces semisweet chocolate
- 1/2 c water
- 8 tb sugar
- 3 ounces melted semisweet chocolate rectangle (into)
- 6 tb butter
- 3 tb rum
- 3 tb cornstarch
- 2 tb cocoa
- 1/4 ts cream of tartar
- 1/4 ts extract
white chocolate on another sheet of parchment. Refrigerate until chocolate is firm but not brittle, about 15 minutes. Cut chocolate crosswise into 3/4-inch-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.
