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
- 700 gr chocolate
- 475 ml cream
- 450 gr semisweet chocolate
- 120 ml water
- 100 gr sugar
- 85 gr melted semisweet chocolate rectangle (into)
- 50 gr butter
- 50 gr rum
- 24 gr cornstarch
- 12 gr cocoa
- 1 ml cream of tartar
- 1 gr extract
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.
