BRUNO'S CHOCOLATE CAKE

Steps:

• For cake:.
• Preheat oven to 375 degrees.
• Butter and flour three 9 inch round cake pans.
• Beat yolks until lightand slowly disolving ribbon forms when beaters are lifted.
• Stir in rum and vanilla.
• Beat whites with cream of tartar in large bowl to soft peaks.
• Add sugar, 1 tablespoon at a time and continue beating until stiff and shiny.
• Stir chocolate and butter into yolks until well combined.
• Gently fold in 1/4 of egg whites, then fold chocolate mixture into remaining whites.
• Sift together cornstarch and cocoa powder; combine with amaretti;gently fold into batter.
• Divide batter among prepared pans.
• Bake until centers of cakes rise and begin to crack, 18 to 20 minutes.
• Cool 10 minutes in pan, then cool completely on wire rack.
• For chocolate cream;.
• Whisk 1/2 cup hot water into 4 oz. melted semisweet chocolate.
• Cool to room temperature.
• Whip cream until stiff peaks form; gently fold chocolate mixture, amaretti and rum into whipped cream.
• To Assemble:.
• Reserve 1/4 of chocolate cream for decorating top of cake.
• Spread remainder evenly between layers and over top and sides.
• Measure height of cake.
• On sheet of parchment spread 3 oz. melted semisweet chocolate into 1/16 inch-thick rectangle as wide as cake is high.
• Repeat with melted white chocolate on another sheet of parchment.
• Refrigerate until chocolate is firm, but not brittle, about 15 minutes.
• Cut crosswise into 3/4-inch-wide strips.
• Refrigerate to refirm chocolate, about 15 minutes.
• Carefully arrange strips alternating around edges of cake,gently pressing into icing.
• Spoon remaining pastry cream into a pastry bag fitted with a No. 3 plain tip.
• Pipe mixture in straight lines atop cake.
• Dust lightly with cocoa powder; Refrigerate.
• Cake may be prepared 1 day ahead.
• Decorate with chocolate leaves and balls.
• Bring to room temperature before serving.